Raisin-Filled Torte Recipe

5 1 1
Raisin-Filled Torte Recipe
Raisin-Filled Torte Recipe photo by Taste of Home
Publisher Photo

Raisin-Filled Torte Recipe

Read Reviews
5 1 1
Publisher Photo
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
Recommended: 21 Easter Cake Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL 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 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.
Originally published as Raisin-Filled Torte in Reminisce January/February 1999, p45

Nutritional Facts

1 slice: 392 calories, 11g fat (3g saturated fat), 41mg cholesterol, 249mg sodium, 71g carbohydrate (48g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Raisin-Filled Torte in Reminisce January/February 1999, p45

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaisin-Filled Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
FriedaG User ID: 1671534 27868
Reviewed Jan. 3, 2008

"This is an absolutely lovely and unique cake. I have made it several times and it never lasts more than a day with my family."

Loading Image