Old-fashioned raisin cake
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Old-fashioned raisin cake
  Cakes    Raisins  
Last updated 6/12/2012 12:45:15 AM. Recipe ID 4993. Report a problem with this recipe.
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      Title: Old-fashioned raisin cake
 Categories: Cakes
      Yield: 16 Servings
 
  1 1/2 c  Raisins
  1 1/2 ts Baking Soda
  1 1/2 c  Boiling Water
  2 1/4 c  Sifted Unbleached Flour
      1 ts Baking Powder
    1/2 ts Salt
      1 c  Shortening
  1 1/2 c  Sugar
      3 lg Eggs
      1 ts Vanilla Extract
    1/2 c  Chopped Walnuts

MMMMM-----------------------SEAFOAM ICING----------------------------
      2 lg Egg Whites
  1 1/2 c  Brown Sugar, Firmly Packed
    1/3 c  Water
    1/8 ts Cream Of Tartar
    1/8 ts Salt
      1 ts Vanilla Extract
 
  Grind the raisins in a food processor or grinder using the medium
  blade. Combine the ground raisins, baking soda and boiling water in a
  bowl and set aside to cool to lukewarm
  
  In another bowl, sift the flour, baking powder, and salt together and
  set aside.
  
  Cream the shortening and sugar together in a large mixing bowl until
  light and fluffy, using an electric mixer set and medium speed. Add
  the eggs, one at a time, beating well after each addition. Blend in
  the vanilla extract.
  
  With the mixer set on low speed, add the dry ingredients alternately
  with the raisin mixture, beating well after each addition. Stir in
  the walnuts. Pour the batter into a greased and waxed paper lined 13
  X 9 X 2-inch baking pan.
  
  Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until
  the cake tests done.  Cool in the pan on a wore rack for 10 minutes
  and then remove the cake from the pan to finish cooling on the rack.
  Frost the sides and top with the seafoam frosting. SEAFOAM ICING:
  
  Combine the egg whites, brown sugar, water, cream of tartar adn salt
  in the top of a double boiler.  Beat for one minute, using an
  electric mixer at high speed and then place over simmering water.
  Cook for 7 minutes, beating constantly with the mixer set at high
  speed, until soft glossy peaks form. Remove from the simmering water
  and blend in the vanilla extract.
  
  From The Farm Journal's Complete Home Baking Book 




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Recipe ID 4993 (Apr 03, 2005)

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