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Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Cake:

  3. 1 cup raisins

  4. 1/2 cup brandy

  5. 1/2 cup water

  6. 1/4 cup solid vegetable shortening

  7. 1 cup sugar

  8. 1/4 cup molasses

  9. 1 large egg

  10. 2 cups all purpose flour

  11. 1 tsp. ground cinnamon

  12. 1 tsp. baking powder

  13. 1 tsp. baking soda

  14. 1/2 tsp. ground cloves

  15. 1/4 tsp. salt

  16. 1 cup buttermilk

  17. 1 cup chopped walnuts

  18. Icing:

  19. 2/3 cup powdered sugar

  20. 1 tbsp. melted butter

  21. 1 tbsp. milk

Instructions Jump to Ingredients ↑

  1. For Cake:

  2. Preheat oven to 350 degrees. Grease and flour a 4x8 inch loaf pan. Combine raisins, brandy and water in a small saucepan and heat to a boil. Boil about 5 minutes until raisins are plumped. Drain raisins, reserving liquid. Cream together shortening and sugar in a large bowl. Beat in molasses and egg. Sift together flour, cinnamon, baking powder, baking soda and cloves in a medium bowl. Stir in salt. Add flour mixture to shortening alternately with buttermilk in 3 additions. Stir in raisins and walnuts. Transfer batter to prepared pan. Bake cake about 60 to 70 minutes until browned and a toothpick comes out clean. Transfer pan to a rack and cool 15 minutes. Remove cake from pan and cool completely on rack.

  3. For Icing:

  4. Whisk together powdered sugar, butter, milk and 1 tbsp. reserved raisin liquid until smooth. Spread icing over cake. Let cake stand until icing is set, about 30 minutes.

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