Saturday, January 2, 2016

Edie Adams' World War I Spice Cake and Quick Caramel Icing

Edie Adams' World War I Spice Cake and Quick Caramel Icing

1 pound seedless raisins
2 cups sugar
2 cups water
1 cup shortening
1 tsp. salt
1 tsp. cloves
2 tsps. cinnamon
1/16 tsp. nutmeg
4 and 1/4 cups cake flour
2 tsps. baking soda dissolved in 2 tsps. water

Combine raisins, sugar, 1 cup water, shortening, salt and spices in a saucepan. Bring to a boil. Simmer 3 minutes, stirring occasionally. Cool until lukewarm; add additional cup of lukewarm water.

Stir in sifted, measured flour. Beat until batter is smooth. Lastly, add soda dissolved in water and blend well. Pour into greased, floured 13" x 9" x 2" cake pan (or 2 nine-inch cake pans). Bake in preheated 350 degrees F. oven 50-55 minutes or until cake tests done. (For nine-inch layers, bake 30-35 minutes.)

Cool slightly and turn out on wire rack. Cool to room temperature. Serve alone with whipped cream or ice with caramel frosting. Serves 10-12.

Quick Caramel Icing:
3/4 cup light brown sugar
1/2 cup water
1/4 tsp. salt
3 tbsps. butter
2 and 1/4 cups confectioners sugar
1 tsp. vanilla extract

Combine brown sugar, water, salt and butter in a saucepan. Bring to a boil and cook 6 minutes, stirring often. Remove from heat and cool until lukewarm. Gradually stir in confectioners sugar, beating until smooth. Stir in vanilla extract. Spread on cake. Makes sufficient amount for loaf or layer cake.

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