One bite of this old-fashioned spice cake will bring back memories. Loaded with raisins and nuts, it tastes extra special drizzled with the rich buttery sauce. —Linda Stemen, Monroeville, Indiana
Ingredients
- 2 cups sugar
- 2 cups raisins
- 2 cups water
- 1 cup butter, cubed
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each ground nutmeg and cloves
- 1 cup chopped pecans
- brandy butter sauce:
- 1 cup heavy whipping cream
- 1 cup butter, cubed
- 1 cup sugar
- 4 large egg yolks, lightly beaten
- 1/4 cup brandy
Directions
- In a large saucepan, combine the sugar, raisins, water and butter. Bring to a boil. Reduce heat to medium; cook, uncovered, until sugar is dissolved, about 5 minutes. Remove from the heat; cool.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and cloves. Add raisin mixture; beat until blended. Fold in pecans.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until cake springs back when lightly touched, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For sauce, in a large saucepan, bring cream to a boil; stir in butter and sugar until smooth. Reduce heat; stir a small amount of hot liquid into egg yolks. Return all to the pan, stirring constantly. Cook until sauce is slightly thickened and coats the back of a spoon (do not boil). Remove from the heat; stir in brandy. Serve warm, with cake.
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