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Raisin-Filled Torte

 Raisin-Filled Torte
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
12 ServingsPrep: 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

2 of 2

Raisin-Filled Torte (continued)

Ingredients (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 392 calories, 11 g fat (3 g saturated fat), 41 mg cholesterol, 249 mg sodium, 71 g carbohydrate, 1 g fiber, 4 g protein.