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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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One bite of this old-fashioned spice cake will start everyone reminiscing. Chock full of raisins and nuts, it tastes extra special drizzled with a rich, buttery sauce. âLinda Stemen, Monroeville, Indiana Ingredients:
2 cups sugar |
2 cups raisins |
2 cups water |
1 cup butter, cubed |
3-1/2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon each ground nutmeg and cloves |
1 cup chopped pecans |
brandy butter sauce: |
1 cup heavy whipping cream |
1 cup butter, cubed |
1 cup sugar |
4 egg yolks, lightly beaten |
1/4 cup brandy |
Directions:
1. In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, for 5 minutes or until sugar is dissolved. Remove from the heat; cool.
2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm with cake. Yield: 12 servings.
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