1 1/2 cup raisins
1 1/2 tsp baking soda
1 1/2 cup boiling water
2 1/4 cup sifted unbleached flour
1 tsp baking powder
1/2 tsp salt
1 cup shortening
1 1/2 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup chopped walnuts
SEAFOAM ICING
2 large egg whites
1 1/2 cup brown sugar, firmly packed
1/3 cup water
1/8 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
A Recipe for
Old-Fashioned Raisin Cake
Food Tip |
Food Tip |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
This Recipe for Old-Fashioned Raisin Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
Food is an important part of a balanced diet. |
| Fran Lebowitz |
If you enjoy this Old-Fashioned Raisin Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
This is a recipe for Old-Fashioned Raisin Cake from the recipe cookbook of Recipes-to-go (Dessert)
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Hunger is the best sauce in the world. |
| Cervantes |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
An empty belly is the best cook. |
| Estonian Proverb |
What garlic is to food, insanity is to art. |
| Anonymous |
Grind the raisins in a food processor or grinder using the medium
blade. Combine the ground raisins, baking soda and boiling water in a
bowl and set aside to cool to lukewarm
In another bowl, sift the flour, baking powder, and salt together and
set aside.
Cream the shortening and sugar together in a large mixing bowl until
light and fluffy, using an electric mixer set and medium speed. Add
the eggs, one at a time, beating well after each addition. Blend in
the vanilla extract.
With the mixer set on low speed, add the dry ingredients alternately
with the raisin mixture, beating well after each addition. Stir in
the walnuts. Pour the batter into a greased and waxed paper lined 13
X 9 X 2-inch baking pan.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until
the cake tests done. Cool in the pan on a wore rack for 10 minutes
and then remove the cake from the pan to finish cooling on the rack.
Frost the sides and top with the seafoam frosting. SEAFOAM ICING:
Combine the egg whites, brown sugar, water, cream of tartar adn salt
in the top of a double boiler. Beat for one minute, using an
electric mixer at high speed and then place over simmering water.
Cook for 7 minutes, beating constantly with the mixer set at high
speed, until soft glossy peaks form. Remove from the simmering water
and blend in the vanilla extract.
From The Farm Journal's Complete Home Baking Book Copyright 1979
Serves: 16
Old-Fashioned Raisin Cake Recipe brought to you by Recipes To-Go