Ingredients
1 cup water
1 1/2 cup raisins
1 1/2 cup ap flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 large egg
1 cup chopped walnuts
egg custard:
1/3 cup suagr
1/4 cup cornstarch
2 yolks
1 cup milk
1 tbsp butter
1 tsp vanilla extract
mocha frosting:
1/2 cup soft butter
2 cups powdered sugar
1/4 cup cocoa
3 tbsp strong coffee – brewed
1/2 tsp vanilla
Instructions
combine water and raisins – bring to a boil, reduce – cover, simmer 10 min. Drain and reserve water – add more water to make 1/2 cup – cool
Combine flour and next four ingredients
Beat butter until creamy; gradually add sugar – beating well. Add egg – beat until just combined. Add flour mixture alternately with reserved water – beginning and ending with flour – just combined. Stir in raisins and nuts. Spread butter into 2 greased/floured 9″ round cake pans
375deg – 15 to 20 minutes.
Run a knife around pans – cool on wire rack 10 minutes. Remove from pans – cool completely.
custard:
combine sugar, starch, yolks and milk in top of double boiler; stir well with whisk. Cook over simmering water for 8/10 minutes – whick continually. Remove from heat; whisk in butter and vanilla. Pour custard into bowl – place plastic wrap directly on top of custard to prevent skin from forming. Chill 2 hours – makes 1 1/4 cups.
frosting:
beat first four ingredients at medium speed until creamy. stir in vanilla.
Spread custard over one cake layer; top with remaining cake layer – and frost top of second layer and sides with mocha frosting. Cover and chill until serving…
