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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This family recipe won first prize in Maui's first county fair. The recipe was then given to Grandma Farden (Annie Shaw Farden) and has been a family favorite ever since. Ingredients:
1 cup water |
1 1/2 cups raisins |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/2 cup butter |
1 cup sugar |
1 large egg |
1 cup chopped walnuts |
egg custard filling |
mocha frosting |
garnishes: chopped walnuts, chocolate-covered coffee beans, fresh flowers |
Directions:
1. Combine 1 cup water and raisins in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Drain and reserve water, adding water to make 1/2 cup; cool.
2. Combine flour and next 4 ingredients in a bowl.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating just until combined. Add flour mixture alternately with reserved water beginning and ending with flour mixture; beat just until combined. Stir in raisins and walnuts. Spread batter into 2 greased and floured 9-inch round cake pans.
4. Bake at 375° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of pans; cool in pans on a wire rack 10 minutes. Remove from pans, and cool completely on a wire rack. Spread Egg Custard Filling over one cake layer; top with remaining cake layer. Frost top and sides of cake with Mocha Frosting. If desired, place chopped nuts around sides of cake, and garnish with chocolate-covered coffee beans. If using flowers, place in florist's water picks, or wrap stems in foil. Cover and chill until serving. Store cake covered and chilled.
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