1 1/2 c Raisins
1 1/2 ts Baking Soda
1 1/2 c Boiling Water
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Salt
1 c Shortening
1 1/2 c Sugar
3 lg Eggs
1 ts Vanilla Extract
1/2 c Chopped Walnuts
SEAFOAM ICING
2 lg Egg Whites
1 1/2 c Brown Sugar, Firmly Packed
1/3 c Water
1/8 ts Cream Of Tartar
1/8 ts Salt
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