RAISIN CAKEWITH WALNUT CRUNCH
WALNUT CRUNCH
2/3 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/3 cup cold butter, cut up
1 cup walnuts, coarsely chopped
RAISIN CAKE
11/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter, softened
3/4 cup firmly packed brown sugar
2 tablespoons honey
1 teaspoon vanilla extract
2 large eggs, at room temperature 1 cup raisins
1/4 cup milk
Walnut Crunch: Stir the flour and brown sugar in a medium bowl. Use a pastry
blender to cut in the butter until the mixture resembles coarse crumbs. Stir
in the walnuts .. Raisin Cake: Preheat the oven to 350°F. . Butter and flour
a 9-inch tube pan .. Sift the flour, baking powder, baking soda, and salt
into a medium bowl. . Beat the butter, brown sugar, honey, and vanilla in a
large bowl with an electric mixer at medium speed until creamy- Add the
eggs, one at a time, until just blended after each addition. . With mixer at
low speed, gradually beat in the raisins and dry ingredients, alternating
with the milk .. Spoon the batter into the prepared pan .. Sprinkle the
Walnut Crunch over the batter. . Bake for 40-50 minutes, or until a
toothpick inserted into the center comes out clean .. Cool the cake in the
pan for 15 minutes. Iurn out onto a rack. Invert top side up and let cool
completely.
Makes one 9-inch cake Prep: 25 min. . Cooking: 40-50 min .. Level: 1 .
Keeps: 2 days
Reader's Digest Cakes
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