Raisin Cake with Penuche Frosting
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Ingredients
  • 1 cup raisins - cooked - medium heat - five minutes in two cups water, then completely cool.
  • 1 & ½ cups raising juice (If there isn't that much, add enough water to make ! & ½ cups.)
  • 2 cups brown sugar
  • 4 cups flour
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cloves
  • 1 teaspoons nutmeg
  • 1 teaspoons baking powder
  • ⅓ cup lard (had no lard, used bacon fat)
  • PENUCHE iCING
  • ½ cup butter
  • 1 cup brown sugar (packed)
  • ¼ cup milk
  • 1 & ¾ to 2 cups sifted powdered sugar. I used 2 cups.
  • (Double for layer cake.)
Instructions
  1. On medium heat, cook raisins five minutes in water.
  2. Strain raisins, and save raisin water. If not 1 & ½ cups add water.
  3. Cool to room temperature.
  4. In mixing bowl, add brown sugar, flour, soda, cinnamon, cloves, nutmeg and baking powder.
  5. Mix together with spoon.
  6. In small amounts add lard or bacon fat.
  7. Add small amount of raisin water, and beat.
  8. Add more water, beat.
  9. Add rest of water, beat.
  10. Beat until well blended.
  11. With spoon - stir in raisins.
  12. 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.
  13. 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.
  14. PENUCHE ICING
  15. Melt butter in saucepan, add brown sugar, and stir in milk.
  16. Bring to boil stirring constantly.
  17. Cool to lukewarm. If frosting layer cakes cool to 110 degrees.
  18. Gradually stir in confectioners sugar until smooth.
  19. If icing becomes too stiff, add a little hot water.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/09/16/raisin-cake-with-penuche-frosting/