German Walnut Raisin Spice Cake

Ingredients:

Servings:16

• 1 1/2 cups seedless raisins
• 1 1/2 cups walnuts
• 1 1/2 teaspoons baking soda
• 1 1/2 cups boiling water
• 2 1/4 cups sifted all-purpose flour (sift before measuring)
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon salt
• 3/4 cup butter
• 1 1/2 cups sugar
• 2 whole eggs
• 2 egg yolks
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons vanilla extract

Note:  Egg Substitute: 
Prepare the below 2 mixtures in 2 separate bowls and use them as a substitute for whole eggs and egg yolks in this recipe. 
- In a bowl, mix 3 tablespoons vegetable oil with 3 tablespoons water and 2 teaspoon baking powder. 
- Take another bowl and mix 1 tablespoon ground flax seed with 3 tablespoons warm water, let it stand for couple of minutes before using it.

Frosting:

• 1 (8 ounce) package cream cheese, softened
• 2/3 cup butter
• 3 teaspoons vanilla extract
• 1 1/2 lbs confectioners' sugar

Note: You can prepare the frosting from scratch following the below given procedure or buy frosting from a Store.

Directions:

Prep Time: 10 mins
Total Time: 40 mins


1. Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
2. Chop raisins and 1 cup walnuts fine; place in a medium bowl.

3. Add baking soda; then stir in boiling water.
4. Let mixture cool 1/2 hour.
5. Sift flour with cinnamon and salt.
6. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
7. Add sugar, a little at a time, beating until light and fluffy.
8. Stop beater once or twice; scrape down side of bowl with rubber spatula.
9. Add eggs and egg yolks, one at a time.
10. Beat after each addition; scrape side of bowl with rubber spatula.
11. Beat until light and fluffy.
12. Add lemon juice and 1 1/2 teaspoons vanilla.
13. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.

14. Pour batter into prepared pans.

15. Place in oven, leaving space between pans.
16. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
17. Cool on wire rack 5 minutes.
18. With small spatula, loosen edge.
19. Turn out on wire rack; turn top up; let cool completely—about 1 hour.

Note:
I use the same batter to prepare cup cakes as well, but the bake time is between 15-20 minutes for the cup cakes.

20. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
21. Add the confectioners; sugar; beat until light and fluffy.
22. Using 1 1/2 cups frosting, put layers together.
23. Use rest of frosting to cover top and side of cake.
24. With metal spatula, make decorative swirls in frosting. Coarsely chop remaining walnuts, sprinkle on the top or sprinkle grated chocolate on the top.
25. Refrigerate until serving.
26. Makes 16 servings.