Raisin-Filled Torte

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READY IN: 45mins
Recipe by Sydney Mike

I'm a died-in-the-wool raisin lover, & it would seem that this torte was made just for me! The recipe comes from the 2008 cookbook, Taste of Home Baking Classics. Preparation time does not include the time needed for the cake & the filling to cool before assembling the cake

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F, then grease & flour two 9-inch round cake pans.
  2. FOR THE CAKE ~ In a large bowl, cream shortening & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
  3. In another bowl whisk together the flour, baking powder & salt, then add this to the creamed mixture alternately with the milk, beating well after each addition.
  4. Pour half of the batter into another bowl, then TO ONE BOWL add the vanilla, stirring to combine.
  5. Add the syrup, cinnamon, cloves & nutmeg to the second bowl, stirring to combine.
  6. Pour the vanilla batter into one of the prepared pans & pour the spice batter into the 2nd pan.
  7. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
  8. Cool both cake layers in their pans on a wire rack for 10 minutes before removing the layers from the pans & putting on wire racks to cool.
  9. FOR THE FILLING ~ In a small saucepan, combine sugar & cornstarch, then gradually stir in the water until smooth.
  10. Add the raisins, then bring to a boil, cooking & stirring for 2 minutes or until thickened.
  11. Remove from the heat, then stir in lemon juice, butter & zest, before setting aside to cool.
  12. FOR THE ICING ~ When cake & filling have cooled, in a small bowl, whisk together the sugar, butter & zest, then add enough milk, a teaspoon or so at a time, until icing reaches desired consistency.
  13. Place the spice cake layer up-side-down on a serving platter & spread it with the raisin filling.
  14. Top that with the vanilla cake layer right-side-up before drizzling the entire cake with the icing.

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