Use your most attractive tube-type cake pan for this old-fashioned delicious
cake. Cardamom, nutmeg and raisins give the cake its character. To further
enhance the flavors, you may coat the greased mold with ground almonds or
filberts. For 1 (8 to 10 inch) ring cake you will need: 1 c. butter or
margarine
1 c. sugar
2 eggs, room temperature
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. ground cardamom
1/2 tsp. nutmeg
1 c. muscat raisins or regular dark
raisins
1 c. buttermilk
TIPS: For variation, add 1 tablespoon grated orange rind instead of cardamom
and nutmeg to the cake. Or, if desired, substitute chopped dates for the
raisins. Cream butter and sugar until light. Add eggs and beat until fluffy.
Stir together flour, baking soda, baking powder, cardamom and nutmeg. Sprinkle
1 tablespoon of the flour mixture over the raisins, mixing well; set aside. Add
flour mixture alternately with buttermilk to butter and sugar mixture. Beat
until fluffy. Stir in raisins and mix until evenly blended. Turn into a 6-cup
capacity well-greased tube cake pan, 8 to 10 inches in diameter. Bake at 350
degrees for 55 to 60 minutes or until the center of the cake tests done. Good
served with: Coffee for dessert. Top with spiced whipped cream, if desired,
made by combining 1 cup whipped cream with 2 tablespoons powdered sugar and 1
teaspoon cinnamon.
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