December 6, 2008


1 1/2 c. raisins
1 1/2 c. walnuts
1 1/2 tsp. baking soda
1 1/2 c. boiling water
2 1/4 c. sifted all-purpose flour (sift before measuring)
1 1/2 tsp. cinnamon
1/4 tsp. salt
3/4 c. butter
1 1/2 c. sugar
2 whole eggs
2 egg yolks
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened
2/3 c. butter, softened
3 tsp. vanilla
1 1/2 lb. confectioners sugar
Preheat oven to 350 degrees. Grease and lightly flour three 8-inch cake pans. Chop raisins and 1 cup walnuts fine; place in a medium bowl. Add baking soda, then stir in boiling water. Let mixture cool 1/2 hour.

Sift flour with cinnamon and salt. In large bowl with electric mixer at medium speed, beat 3/4 cup butter until creamy. Add sugar a little at a time; beat until light and fluffy. Stop beater and scrape own bowl a couple of times.

Add eggs and egg yolks one at a time. Beat after each one. Beat until fluffy. Add lemon juice and 1 1/2 teaspoons vanilla. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds. Begin and end with flour mixture.

Pour batter into pans and bake 25-30 minutes or when top springs back when lightly pressed and cake pulls away from sides. Cool on wire rack 5 minutes in pan. Turn out onto rack and cool completely.

In large bowl with electric mixer, beat cream cheese with butter and vanilla until creamy. Add confectioners sugar; beat until light and fluffy. Using 1 1/2 cups frosting, put layers together. Use remaining frosting to cover top and sides. Coarsely chop remaining walnuts and sprinkle around top. Refrigerate until serving.

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