Italian raisin cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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