Prep 10 mins
Cook 30 mins
The next time you have guests over for dessert and coffee you'll want to serve them this impressive and delicious triple-layered Walnut Raising Spice Cake. Each layer is flavored with cinnamon, studded with raisins and walnuts, and frosted with a rich cream cheese and butter frosting. Make it ahead of time and refrigerate it until your guests arrive. Then serve it with lots of hot coffee, or surprise everyone and make espresso or cappuccino. McCalls Cooking School
- 1 1⁄2 cups seedless raisins
- 1 1⁄2 cups walnuts
- 1 1⁄2 teaspoons baking soda
- 1 1⁄2 cups boiling water
- 2 1⁄4 cups sifted all-purpose flour (sift before measuring)
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup regular margarine
- 1 1⁄2 cups sugar
- 2 whole eggs
- 2 egg yolks
- 1 1⁄2 teaspoons lemon juice
- 1 1⁄2 teaspoons vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 2⁄3 cup butter or 2⁄3 cup regular margarine, softened
- 3 teaspoons vanilla extract
- 1 1⁄2 lbs confectioners' sugar
- Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
- Chop raisins and 1 cup walnuts fine; place in a medium bowl.
- Add baking soda; then stir in boiling water.
- Let mixture cool 1/2 hour.
- Sift flour with cinnamon and salt.
- In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
- Add sugar, a little at a time, beating until light and fluffy.
- Stop beater once or twice; scrape down side of bowl with rubber spatula.
- Add eggs and egg yolks, one at a time.
- Beat after each addition; scrape side of bowl with rubber spatula.
- Beat until light and fluffy.
- Add lemon juice and 1 1/2 teaspoons vanilla.
- With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
- Pour batter into prepared pans.
- Place in oven, leaving space between pans.
- Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
- Cool on wire rack 5 minutes.
- With small spatula, loosen edge.
- Turn out on wire rack; turn top up; let cool completelyabout 1 hour.
- MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
- Add the confectioners; sugar; beat until light and fluffy.
- Using 1 1/2 cups frosting, put layers together.
- Use rest of frosting to cover top and side of cake.
- With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
- Refrigerate until serving.
- Makes 16 servings.
I lost this recipe several years back. I'm so glad to see it posted. It is moist, declious and a nut, raisin spice lover's delight. Perfect for the holidays.
This cake was delicious. So moist. Not difficult to prepare. It was still moist for a few more days. the only thing I did different was to sprinkle chopped walnuts on top of the frosting. Thanks Olga Drozd. Bullwinkle