Raisin-Filled TorteMY MOTHER used this recipe many times, and it was my favorite. She’s gone now,…
1/2 cup shortening 1-1/4 cups sugar 2 large eggs 2 cups cake flour 2 teaspoons baking powder 3/4 teaspoon salt 3/4 cup whole 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 zest ICING: 1 cup confectioners’ sugar 1 tablespoon butter, melted 1/4 teaspoon grated lemon zest 5 to 6 teaspoons whole milk
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 in 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.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in lemon juice, butter and zest.
In a small bowl, whisk the sugar, butter and lemon zest.
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.
Nutrition Facts 1 slice:
- 392 calories, 11g fat (3g saturated fat), 41mg cholesterol, 249mg sodium, 71g carbohydrate (48g sugars, 1g fiber), 4g protein.