| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Seedless raisins |
| 2 |
c |
Water |
| 1 |
ts |
Baking soda |
| 1/2 |
c |
Soft butter |
| 1 1/2 |
c |
Sugar |
| 3 |
lg |
Eggs |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Ground nutmeg |
| 2 |
ts |
Ground cinnamon |
| 3 |
c |
Cake flour |
| 2 |
c |
Chopped walnuts |
INSTRUCTIONS
Here's a yummy dessert from The Complete Around the World Cookbook.
1. Plump raisins by cooking them in water 10 minutes; strain and reserve 1
cup liquid.
2. Add baking soda to reserved raisin liquid; set aside.
3. Cream together butter, sugar, eggs, salt and spices until fluffy.
4. Add flour and liquid alternately, beating well after each addition.
5. Stir in raisins and nuts; beat thoroughly.
6. Pour into a well-greased 1-inch tube pan; bake in preheated 325 degree
oven 1 1/2 hours, or until a toothpick inserted in center comes out clean.
7. Cool on wire rack before removing from pan.
Posted to Bakery-Shoppe Digest V1 #402 by vergie1@juno.com (Vergie A Ewing)
on Nov 19, 1997
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