1 1/2 c Raisins 1 c Shortening
1 1/2 ts Baking Soda 1 1/2 c Sugar
1 1/2 c Boiling Water 3 lg Eggs
2 1/4 c Sifted Unbleached Flour 1 ts Vanilla Extract
1 ts Baking Powder 1/2 c Chopped Walnuts
1/2 ts Salt
SEAFOAM ICING
2 lg Egg Whites 1/8 ts Cream Of Tartar
1 1/2 c Brown Sugar, Firmly Packed 1/8 ts Salt
1/3 c Water 1 ts Vanilla Extract
Grind the raisins in a food processor or grinder using the medium blade.
Combine the ground raisins, baking soda and boiling water in a bowl and set
aside to cool to lukewarm
In another bowl, sift the flour, baking powder, and salt together and set
aside.
Cream the shortening and sugar together in a large mixing bowl until light
and fluffy, using an electric mixer set and medium speed. Add the eggs,
one at a time, beating well after each addition. Blend in the vanilla
extract.
With the mixer set on low speed, add the dry ingredients alternately with
the raisin mixture, beating well after each addition. Stir in the walnuts.
Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking
pan.
Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the
cake tests done. Cool in the pan on a wore rack for 10 minutes and then
remove the cake from the pan to finish cooling on the rack. Frost the sides
and top with the seafoam frosting. SEAFOAM ICING:
Combine the egg whites, brown sugar, water, cream of tartar adn salt in the
top of a double boiler. Beat for one minute, using an electric mixer at
high speed and then place over simmering water. Cook for 7 minutes, beating
constantly with the mixer set at high speed, until soft glossy peaks form.
Remove from the simmering water and blend in the vanilla extract.
From The Farm Journal’s Complete Home Baking Book
Yields
16 servings