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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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 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:
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.
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