italian raisin cake

1 Servings
1 pounds Seedless raisins
2 cups Water
1 teaspoon Baking soda
½ cup Soft butter
1½ cup Sugar
3 larges Eggs
1 teaspoon Salt
½ teaspoon Ground cloves
½ teaspoon Ground nutmeg
2 teaspoons Ground cinnamon
3 cups Cake flour
2 cups Chopped walnuts

Here's a yummy dessert from The Complete Around the World Cookbook.

1. Plump raisins by cooking them in water 10 minutes; strain and reserve 1 cup liquid.

2. Add baking soda to reserved raisin liquid; set aside.

3. Cream together butter, sugar, eggs, salt and spices until fluffy.

4. Add flour and liquid alternately, beating well after each addition.

5. Stir in raisins and nuts; beat thoroughly.

6. Pour into a well-greased 1-inch tube pan; bake in preheated 325 degree oven 1½ hours, or until a toothpick inserted in center comes out clean.

7. Cool on wire rack before removing from pan.

Posted to Bakery-Shoppe Digest V1 #402 by vergie1@... (Vergie A Ewing) on Nov 19, 1997

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