Instructions:
Packed with raisins and nuts, this cake is great served in thin slices with shavings of sharp Canadian Cheddar cheese.
- 1 cup water;
- 1 cup golden raisins;
- 1 cup dark raisins;
- 1 cup tightly packed dark brown sugar;
- 1⁄3 cup butter, at room temperature;
- 1⁄2 teaspoon cinnamon;
- 1⁄2 teaspoon allspice;
- 1⁄2 teaspoon nutmeg;
- 1⁄2 teaspoon salt;
- 2 cups sifted cake flour;
- 1 teaspoon baking powder;
- 1 teaspoon baking soda;
- 1 cup chopped walnuts;
- Powdered sugar.
- In a medium-size saucepan, combine the water, raisins, brown sugar, butter, spices, and salt. Bring to a boil and cook, stirring, for 3 minutes. Remove from the heat and cool to room temperature.
- Preheat oven to 325 F. Butter and flour a 9- or 10-inch fancy tube pan.
- In a large bowl, combine the flour, baking powder, baking soda, and walnuts. Stir in the raisin mixture until blended. Turn batter into the prepared pan. Bake 45 to 50 minutes, or until a wooden skewer inserted in the center comes out clean. The cake may sink slightly in the center, but this is not noticeable when it is inverted onto a serving plate. Cool 5 minutes in the pan, turn out onto a rack, and cool completely. Sprinkle with powdered sugar.
MAKES ONE 9- TO 10-INCH TUBE CAKE
