- Average
- Average budget
Ingredients
- 2C water
- 1C raisins
- 1/2C Veg Shortening or butter
- 1C sugar
- 1 tsp baking sod
- 1/2 tsp grd cloves
- 1/2 tsp grd nutmeg
- 1/2 tsp grd allspice
- 1/2 tsp salt
- 1 large egg, beaten
- 1/2 C chopped walnuts or
- pecans
- FROSTING:
- 2 1/4C powder sugar
- 1/4C butter, room temp
- 1/2 tsp pure vanilla
- 1-2 Tbsp milk, or more if need
Preparation
Step 1
Heat the oven to 325. Grease a 9x13 baking pan and line it with parchment ppaper. Add the water and raisins to a saucepan. Bring to a gentle boil and simmer for 10 minutes. Add the shortening to the to the bboiled misture. Allow the mixture to cool to room temperature.
Step 2
Sift together the sugar, soda, flour, cloves, cinnamon, nutmeg, allspice and salt. Add the sifted ingredients to the cooled raisin mixture, along with the beaten egg and the nugs, if you are adding them.
Step 3
Fold gently until the flour is just incorporated into the batter. Do not over mix. Pour the batter evenly into the prepared pan and bake for 30-35 minutes or until a wooden toothpick inserted into the center comes out clean. Cool completely and ice with frosting if you like.
Step 4
FROSTING: Beat together the powder sugar, butter, vanilla and a tablespoon of milk until smooth. If necessary, add more milk until the frosting is a good spreadable consistency.
Step 5
Cut the cake in half, frost the first layer then top with the second layer and frost again. To get the characteristic lines on top, run the back of a fork over the top frosting in straight lines. This recipe also makes about a dozen cupcakes if you prefer.