Raisin Cake With Penuche Frosting Recipes

SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

RAISIN CAKE WITH PENUCHE FROSTING

Steps:

• On medium heat, cook raisins five minutes in water.
• Strain raisins, and save raisin water. If not 1 & ½ cups add water.
• Cool to room temperature.
• In mixing bowl, add brown sugar, flour, soda, cinnamon, cloves, nutmeg and baking powder.
• Mix together with spoon.
• In small amounts add lard or bacon fat.
• Add small amount of raisin water, and beat.
• Add more water, beat.
• Add rest of water, beat.
• Beat until well blended.
• With spoon - stir in raisins.
• Grandma's recipe had no baking instructions. I suggest baking cake in loaf pan at 350 - checking center with a toothpick at 30 minutes. Then adjust baking time as needed.
• My layer cakes were baked in insulated cake pans and baked for 45 minutes. Insulated pans need longer baking time, but cakes usually come out of oven with level tops.
• PENUCHE ICING
• Melt butter in saucepan, add brown sugar, and stir in milk.
• Bring to boil stirring constantly.
• Cool to lukewarm. If frosting layer cakes cool to 110 degrees.
• Gradually stir in confectioners sugar until smooth.
• If icing becomes too stiff, add a little hot water.

OLD-FASHIONED SPICE CAKE WITH PENUCHE FROSTING

Steps:

• CAKE: Cream shortening, butter, and brown sugar. Gradually add eggs. Sift flour, soda, salt, and spice and alternate with milk. Add dates and nuts. Bake in 9-inch layers at 350°F for 30 minutes. Cool, then frost with Penuche Frosting.
• FROSTING: Melt butter in medium saucepan. Stir in brown sugar and boil for 2 minutes, stirring constantly. Add milk and heat to boiling. Remove from heat; cool and beat in powdered sugar.
• NOTES: I believe that the reason for 1/2 butter and 1/2 shortening was economy. All butter would probably work well, too. Margarine contains liquid, so it wouldn't be the best choice. Be sure to use 9-inch cake pans, or you'll have cake everywhere. Three thinner, 8-inch cakes could probably be made instead, but I've never tried it.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Steps:

• In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
• I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
• (never measured amounts).
• Add buttermilk, brown sugar, and shortening.
• Beat for two minutes.
• Add eggs, and beat another and final two minutes.
• Spread batter into two greased and floured 9 inch round cake pans.
• Bake 350 degrees for 30 minutes, until tester shows done.
• Cool and remove to wire rack for perfect cooling.
• Penuche Frosting:.
• In saucepan melt the half cup butter and stir in the one cup brown sugar.
• Cook until dissolved and boil for two minutes.
• Remove from heat and add the quarter cup evaporated milk.
• Return to heat and return to boiling point stirring constantly.
• Remove from heat.
• Cool to lukewarm.
• Beat in 1 3/4 to 2 cups powdered icing sugar.
• If its too thick add in a few tablespoons more milk little at a time.
• If its too thin add in more icing powder a little at a time.
• When to your desired spreading consistency, fill and frost cake.