I was really expecting this cake to taste sweeter. Two cups of sugar seems like a lot, but the cake is more spice than sweet.
The process of boiling the sugar, butter and raisins created a syrup that is nice and thick. Even with cooling the syrup mixture, I tempered the eggs before adding them. This ensures that the eggs don’t cook when you add them to the heated liquid.
To temper the eggs, place the eggs in a bowl and beat them with a fork. Slowly add a small amount of the heated liquid while whisking the eggs. Repeat the process a few times until the egg mixture is the same temperature as the heated syrup.
The cake cooks well and turns a very dark brown color. I thought it was burnt, but when I tasted it there is no hint of burnt flavor. So I think this is a normal effect of the cake cooking.
I did dust the cake with powdered sugar before serving. The recipe didn’t call for it, but I thought it looked nice.
The cake is dry. I think it would do well to make a sauce to go with it. Maybe a hard sauce . . .
RAISIN CAKE
15 Ounces Raisins
2 Cups Sugar
1 Cup Butter
2 Cups Boiling Water
2 Tablespoons Baking Soda
¼ Cup Warm Water
2 Eggs, Slightly Beaten
4 ½ Cups All Purpose Flour
½ Teaspoon Baking Powder
1 Tablespoon Ground Allspice
Combine raisins, sugar, butter and boiling water in a large saucepan. Bring to a boil; boil 5 minutes. Allow to cool to lukewarm. Dissolve soda in warm water; add to raisin mixture. The mixture will foam. Stir in eggs. Combine dry ingredients; gradually add to raisin mixture, stirring after each addition. Spoon batter into a lightly greased 10 inch Bundt pan. Bake at 375 degrees for 50 to 60 minutes.
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