Ingredients Jump to Instructions ↓

  1. 1-1/2 cups sugar

  2. 1 cup raisins, chopped

  3. 1 cup water

  4. 3/4 cup butter, cubed

  5. 1 teaspoon ground cinnamon

  6. 1/2 teaspoon ground allspice

  7. 1/4 teaspoon ground cloves

  8. 1/4 teaspoon ground nutmeg

  9. 4 eggs, separated

  10. 2 cups all-purpose flour

  11. 3 teaspoons baking powder

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon baking soda

  14. 3/4 cup chopped pecans CREAM CHEESE FROSTING:

  15. 1 package (8 ounces) cream cheese, softened

  16. 1/4 cup butter, softened

  17. 1 teaspoon vanilla extract Pinch salt

  18. 4 cups confectioners' sugar Additional chopped pecans, optional

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine the first eight ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool. In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt, baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter. Pour into two greased and floured 9-in. round baking pans. Bake at 325° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-16 servings.


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