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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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And old-fashioned cake that reminds me of ones my Aunt Joyce used to make. Ingredients:
1 1/2 cups sugar |
3/4 cup butter or 3/4 cup margarine |
1 cup water |
1 cup raisins, chopped |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
4 eggs, separated |
2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
3/4 cup pecans, chopped |
1 (8 ounce) package cream cheese, softened |
1/4 cup butter or 1/4 cup margarine, softened |
1 teaspoon vanilla extract |
1 pinch salt |
4 cups confectioners' sugar |
additional chopped pecans (optional) |
Directions:
1. In a saucepan, combine the first eight ingredients; slowly heat, stirring until butter melts.
2. Remove from the heat; cool.
3. In large mixing bowl, beat egg yolks lightly; gradually stir in spice mixture.
4. Combine flour, baking powder, salt, baking soda and pecans; stir into spice mixture. Beat egg whites until soft peaks form; fold into the batter.
5. Pour into two greased and floured 9-in. round cake pans.
6. Bake at 325 for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
7. Cool in pans 5 minutes before removing to a wire rack; cool completely.
8. For frosting, beat cream cheese and butter in a mixing bowl until smooth.
9. Add vanilla and salt.
10. Beat in sugar until smooth and fluffy.
11. Frost cake.
12. Garnish with pecans if desired.
13. Store in the refrigerator.
14. Yield: 12-16 servings.
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