Raisin-Nut Spice Cake
Source of Recipe
Internet
List of Ingredients
3 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1 can or bottle (12 ounces) beer
1 cup raisins
3/4 cup butter
1 cup sugar
1/2 cup molasses
2 eggs
3/4 cup chopped nuts
Glaze
Recipe
Sift dry ingredients together. Set aside.
Heat beer and raisins to simmering; let stand 15 minutes to plump.
Cream buter and sugar until light and fluffy; add molasses. Add eggs, one at a time, beating well after each addition.
Add dry ingredients alternately in thirds with beer drained from raisins, beating just until well blended. Stir in raisins and nuts.
Turn into a well-greased and floured 10-inch Bundt pan or angel food cake pan (nonstick pan preferred).
Bake at 350 degrees for 1 hour, or until done.
Let stand in pan about 10 minutes; invert onto cake rack. Cool. Cover with foil or store in airtight container. Cake slices better if made a day in advance.
Prepare a glaze by thinning 1 cup sifted confectioners' sugar and beer or milk. Drizzle over cake shortly before serving.
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