Week Seven: Big Daddy's Pizza and Boiled Raisin Cake with Penuche Icing

Week Seven: Boiled Raisin Cake with Penuche Icing

Boiled Raisin Cake

Source: Grandma Pearl Hughes
 
1 cup raisins
1 ½ cups water
½ cup shortening
1 cup sugar
1 egg
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon cloves
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla
3/4 cup chopped pecans or walnuts

Boil raisins and water for 10 minutes. Reserve 1 cup of remaining liquid.
Cream shortening, sugar and egg. Add salt & spices. 
Add soda to cooled liquid. Mix liquid and flour together alternately into creamed mixture. Add vanilla and nuts. Bake at 350 degrees for 40 minutes or until done.

Penuche Icing
Source: Geneil Anderson

½ cup butter
4 tablespoons milk
1 cup brown sugar, packed
1 teaspoon vanilla
2 cups powdered sugar, approximately
 
Melt butter in small saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm. Gradually add powdered sugar. Beat until thick enough to spread. If it becomes stiff, add hot water to thin.