December 9, 2010

Sour Cream Spice Cake

2 + 1/4 cup all-purpose Flour
1 + 1/4 cup packed Brown Sugar
3/4 cup Golden Raisins, chopped
1 cup Sour Cream
1/2 cup Walnuts, chopped
1/2 cup Butter or Margarine, softened
1/2 cup Water
2 teaspoons Cinnamon
1 + 1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
3/4 teaspoon Cloves
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
2 large eggs
Cinnamon Cream Cheese Frosting (recipe to follow)

1. Heat oven to 350 degrees. Grease and lightly flour bottom and sides of a 13x9 inch pan or two 2-inch or 9-inch round pans or one 9x2-inch heart pan. 

2. In a large bowl beat all ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes,
scraping bowl occasionally. Pour into prepared pan(s).

3. Bake 13x9-inch pan 40-45 minutes, round pans 30-35 and heart pan 40-45 minutes or until a toothpick comes out clean. Cool on wire rack for 10-15 minutes. Turn out from pan and cool completely before frosting. 

Cinnamon Cream Cheese Frosting

1 package Cream Cheese (8 ounces), softened
1/4 cup butter, softened
1 teaspoon Vanilla
1 teaspoon Cinnamon
2 to 3 teaspoons Milk
4 cups Confectioners' Sugar

1. In a medium bowl beat cream cheese, butter, vanilla, and cinnamon together until light and fluffy.

2. Gradually add in the milk a 1/2 teaspoon at a time as needed and the sugar one cup at a time. Beat on low speed until smooth and fluffy.

3. Frost cake and store in refrigerator or in a cool place. 

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