Walnut-Raisin Cake Recipe

Walnut-Raisin Cake picture




 Seedless raisins1 Cup (16 tbs)
 Walnuts1 Cup (16 tbs)
 Baking soda1 Teaspoon
 Boiling water1 Cup (16 tbs)
 Sifted all purpose flour1⁄2 Cup (8 tbs)
 Cinnamon1 Teaspoon
 Salt1⁄4 Teaspoon
 Butter/Regular margarine1⁄2 Cup (8 tbs)
 Sugar1 Cup (16 tbs)
 Egg yolks2
 Lemon juice1 Teaspoon
 Vanilla extract1 Teaspoon
 Caramel frosting1 Cup (16 tbs)
 Walnut halves1


Preheat oven to 325F.
Grease lightly, with but- ter, a 9-by-5-by-3-inch loaf-pan.
Coarsely chop raisins and 1 cup walnuts; place in medium bowl.
Add baking soda; then stir in boiling water.
Set aside.
Sift flour with cinnamon and salt.
Set aside.
In large bowl, with electric mixer at medium speed, beat butter until creamy.
Add sugar, a lit- tle at a time, beating until light and fluffy.
Stop beater once or twice; scrape down side of bowl with rubber spatula.
Add egg and egg yolks, one at a time, beating after each addition and scraping down side of bowl with rubber spatula.
Beat until light and fluffy.
Add lemon juice and vanilla.
With wooden spoon, beat in flour mixture, in fourths, alternately with raisin mixture, in thirds, beginning and ending with flour mixture.
Pour bat- ter into prepared pan.
Bake 1 hour and 15 minutes, or until top springs back when lightly pressed with fingertip and cake has pulled away from pan at edge.