By Good Housekeping
This recipe for almond-scented layer cake with raisin-walnut buttercream frosting was first featured in the February 1952 issue of Good Housekeeping.
Total Time: 1:10
Level: Moderate
Yield: 12 servings
Serves: 12
This recipe for almond-scented layer cake with raisin-walnut buttercream frosting was first featured in the February 1952 issue of Good Housekeeping.
Total Time: 1:10
Level: Moderate
Yield: 12 servings
Serves: 12
Ingredients
Cake Layers:
- 2 c. sifted cake flour
- 3 tsp. baking powder
- ¾ tsp. salt
- ¾ c. milk
- 2 tbsp. milk
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- 3 large egg whites
- 1¼ c. granulated sugar
- ½ c. trans-fat-free vegetable shortening
Frosting:
- ⅓ c. butter
- 1 pinch salt
- 3 c. confectioners’ sugar
- ¼ c. milk or cream
- 1½ tsp. vanilla extract
- ⅓ c. raisins
- ⅓ c. dried figs
- ⅓ c. walnuts
Garnish:
- 15 candied green cherries
Directions
Prepare cake layers:
- Preheat oven to 350 degrees F. Grease two 9-in. round cake pans. Line bottoms with waxed paper; grease paper.
- Onto another sheet of waxed paper, sift together flour, baking powder, and salt 3 times. In small bowl, combine milk, vanilla extract, and almond extract. In large bowl, with mixer on medium-high speed, beat egg whites until foamy. Gradually beat in 1/4 cup granulated sugar until soft peaks form when beaters are lifted, 2 to 3 minutes.
- In another large bowl, with mixer on low speed, beat shortening and remaining 1 cup granulated sugar until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low. Add flour mixture alternately with milk mixture, beginning and ending with flour mixture. Beat just until batter is smooth, occasionally scraping bowl with rubber spatula. Add one-third beaten whites to flour mixture and, with rubber spatula, stir gently until incorporated. Gently fold in remaining whites until just incorporated.
- Spoon batter evenly into prepared pans. Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.
Meanwhile, prepare frosting:
In large bowl, with mixer on medium-high speed, beat butter, salt, and 1 cup confectioners' sugar 4 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Add remaining 2 cups confectioners' sugar alternately with milk, beginning and ending with sugar. Beat 6 minutes or until very smooth and soft enough to spread. Beat in vanilla. Transfer one-third frosting to small bowl and stir in raisins, figs, and walnuts until well blended.
Assemble cake:
Place 1 cake layer bottom side up on cake plate; spread with raisin-frosting mixture. Top with second layer, bottom side up. Spread frosting over sides and top of cake. Decoratively arrange candied green cherries on top.
