Raisin-Filled Torte Recipe

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 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.

Raisin-Filled Torte published in Reminisce January/February 1999, p45