Raisin-Filled Torte
Reminisce
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MY MOTHER used this recipe many times, and it was my favorite. She's gone now, but her memory lingers each time I bake this cake. The layers are different flavors, and combined they're deliciously unique. Every time I serve it, I have to send my guests home with the recipe!
-Jo Peapples, Brooksville, Florida
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 20 min. + cooling
Ingredients:
- 1/2 cup shortening
- 1-1/4 cups sugar
- 2 eggs
- 2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- FILLING:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 2/3 cup water
- 1-1/2 cups raisins
- 1 teaspoon lemon juice
- 1 teaspoon butter
- 1/4 teaspoon grated lemon peel
- ICING:
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 1/4 teaspoon grated lemon peel
- 5 to 6 teaspoons milk
Directions:
In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Pour half of the batter into another bowl. Add vanilla to one bowl; add the syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round baking pan.
Bake at 375° for 20-25 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.
In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, butter and peel. Cool.
In a small bowl, whisk the sugar, butter and lemon peel. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer; drizzle with icing. Yield: 12 servings.