German Walnut Raisin Spice Cake
- Ready In:
- 40mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
- 354.88 ml seedless raisins
- 354.88 ml walnuts
- 7.39 ml baking soda
- 354.88 ml boiling water
- 532.32 ml sifted all-purpose flour (sift before measuring)
- 7.39 ml cinnamon
- 1.23 ml salt
- 177.44 ml butter or 177.44 ml regular margarine
- 354.88 ml sugar
- 2 whole eggs
- 2 egg yolks
- 7.39 ml lemon juice
- 7.39 ml vanilla extract
-
FROSTING
- 226.79 g package cream cheese, softened
- 157.80 ml butter or 157.80 ml regular margarine, softened
- 14.78 ml vanilla extract
- 680.38 g confectioners' sugar
directions
- 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 completely—about 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.
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RECIPE SUBMITTED BY
Olha7397
Canada