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    You are in: Home / Recipes / Walnut-Raisin Cake Recipe
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    Walnut-Raisin Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    CarbFiend's Note:

    Another goody from McCalls Cooking School. Here's what the book says: "Here's a festive cake you can serve all through the year as well as on holidays. It's a light fruitcake, studded with raisins, nuts and cherries mellowed in bourbon, Southern style. Slice thinly and serve with coffee, sherry or even eggnog. It keeps well, and costs less than most fruitcake." Cook time does not include prep time for nuts/fruits. Make ahead a few days- it needs to mellow in the fridge.

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    Ingredients:

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
    2. 2
      On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
    3. 3
      Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
    4. 4
      Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
    5. 5
      Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
    6. 6
      Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.

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    Ratings & Reviews:

    • on November 09, 2006

      55

      My Grandmother cut this same recipe out of a magazine 35 to 40 years ago and always called it "fruit cake" and served it at Christmas. I found the page from the magazine and made it two years in a row now and everyone raves over it every time. Thank you for having it on your site. It is easy to make, the only hard part is waiting for at least one week for it to mellow in the fridge. We are always anxious to taste it before it is ready. Thanks again

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Walnut-Raisin Cake

    Serving Size: 1 (2389 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 9496.3
     
    Calories from Fat 4230
    44%
    Total Fat 470.1 g
    723%
    Saturated Fat 201.5 g
    1007%
    Cholesterol 2212.5 mg
    737%
    Sodium 4304.1 mg
    179%
    Total Carbohydrate 1083.8 g
    361%
    Dietary Fiber 40.3 g
    161%
    Sugars 662.6 g
    2650%
    Protein 137.1 g
    274%

    Ideas from Food.com

    “Everything

    Everything Holidays

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