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Walnut-Raisin Cake

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  Seedless raisins 1 Cup (16 tbs)
  Walnuts 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Sifted all purpose flour 1⁄2 Cup (8 tbs)
  Cinnamon 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Butter/Regular margarine 1⁄2 Cup (8 tbs)
  Sugar 1 Cup (16 tbs)
  Egg 1
  Egg yolks 2
  Lemon juice 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Caramel frosting 1 Cup (16 tbs)
  Walnut halves 1

Preheat oven to 325F.
Grease lightly, with but- ter, a 9-by-5-by-3-inch loaf-pan.
Coarsely chop raisins and 1 cup walnuts; place in medium bowl.
Add baking soda; then stir in boiling water.
Set aside.
Sift flour with cinnamon and salt.
Set aside.
In large bowl, with electric mixer at medium speed, beat butter until creamy.
Add sugar, a lit- tle at a time, beating until light and fluffy.
Stop beater once or twice; scrape down side of bowl with rubber spatula.
Add egg and egg yolks, one at a time, beating after each addition and scraping down side of bowl with rubber spatula.
Beat until light and fluffy.
Add lemon juice and vanilla.
With wooden spoon, beat in flour mixture, in fourths, alternately with raisin mixture, in thirds, beginning and ending with flour mixture.
Pour bat- ter into prepared pan.
Bake 1 hour and 15 minutes, or until top springs back when lightly pressed with fingertip and cake has pulled away from pan at edge.

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Walnut-Raisin Cake Recipe