Spiced Walnut Cake

• Vegetarian

• Produce

  • 1/2 tsp Ginger
  • 1/2 cup Raisins

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/8 tsp Cloves, ground
  • 1 1/4 cup Flour
  • 1/4 tsp Nutmeg, ground
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 3/4 cup Butter, unsalted
  • 8 oz Cream cheese
  • 1 splash Milk

• Liquids

  • 1/2 cup Water

Found on monpetitfour.com

Ingredients

• 1/2 c raisins, plus 2 tbsp more for garnishing
• 1/2 c walnuts, plus 2 tbsp (chopped) more for garnishing
• 1/2 tsp baking soda
• 1/2 c boiling water
• 1 1/4 c flour, sifted
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1/4 c unsalted butter
• 1/2 c sugar
• 1 egg
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 8 oz. cream cheese, room temperature
• 1/2 c unsalted butter, room temperature
• 2 c powdered sugar, or more/less to taste
• 1/2 tsp vanilla extract
• splash of milk, if needed to loosen up frosting

Directions

• Preheat the oven to 325°F. Prepare two 6-inch cake pans by greasing them and dusting them with flour. In a medium bowl, combine the raisins and walnuts with the boiled water and baking soda. Give everything a stir and let this mixture rest while you prepare the batter. Beat the butter and sugar together until light and fluffy. Add in the egg and mix again until combined. Add lemon juice and vanilla; then mix. Add the flour, cinnamon, ginger, nutmeg, ground cloves, and salt. Give everything a mix until it’s all blended in. Add the bowl full of water, raisins, and walnuts, then mix until it’s all combined. Distribute the batter among the two pans and bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for about 10 minutes before flipping them out onto a wire rack to cool completely. Meanwhile, create the cream cheese frosting. Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla until frosting is smooth and creamy. Add a splash of milk if you feel like you need to loosen up the frosting. Once the cakes are completely cool, use an offset spatula to smooth the frosting over one layer of cake. Top with the second cake layer; smooth remaining frosting over the top of this layer. Center the extra raisins and chopped walnuts on top of the cake.