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Raisin Nut Spice Cake

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Ingredients
  Cake flour 3 Cup (48 tbs), sifted
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Beer 12 Ounce (1 Can)
  Raisins 5 Ounce (1 Cup)
  Butter/Margarine 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Molasses 1⁄2 Cup (8 tbs)
  Eggs 2
  Chopped nuts 3 Ounce (3/4 Cup)
  Glaze 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat oven at 425°F

MAKING
2) In a bowl sift dry ingredients together. Keep it aside.
3) Simmer and heat beer and raisins in a saucepan. Keep aside for 15 minutes.
4) In a bowl cream butter and sugar till fluffy.
5) Mix molasses and stir.
6) Beat in one egg at a time.
7) Drain the raisin and reserve raisins.
8) Add dry ingredients alternately in thirds with reserved beer. Beat till well blended.
9) Add raisins and nuts.
10) Place the contents into a well-greased and floured 10-inch Bundt pan or angel food cake pan.
11) Bake for 1 hour until done.
12) Let the pan stand for 10 minutes.
13) Invert and keep in cake rack.
14) Cool the mixture and cover with foil.
15) Store in airtight container.
16) Make the cake slices a day in advance.
17) Prepare the glaze adding 1 cup sifted confectioners' sugar with beer or milk.

SERVING
18) Spread the drizzle over cake shortly before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Raisin
Preparation Time: 
15 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
6

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