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June 20th, 2009, 12:09 AM
Maui's Favorite Cake

Makes 1 (9") cake

1 cup water
1-1/2 cups raisins
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 large egg
1 cup chopped walnuts

Egg Custard Filling

Mocha Frosting
Garnishes: chopped walnuts, chocolate-covered coffee beans, fresh flowers

Combine 1 cup water and raisins in a medium saucepan over medium-high heat.
Bring to a boil; reduce heat, cover, and simmer 10 minutes. Drain and
reserve water, adding water to make 1/2 cup; cool.

Combine flour and next 4 ingredients in a bowl.

Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add egg, beating just until combined. Add flour
mixture alternately with reserved water beginning and ending with flour
mixture; beat just until combined. Stir in raisins and walnuts. Spread
batter into 2 greased and floured 9-inch round cake pans.

Bake at 375 for 15 to 20 minutes or until a wooden pick inserted in center
comes out clean. Run a knife around edge of pans; cool in pans on a wire
rack 10 minutes. Remove from pans, and cool completely on a wire rack.
Spread Egg Custard Filling over one cake layer; top with remaining cake
layer. Frost top and sides of cake with Mocha Frosting. If desired, place
chopped nuts around sides of cake, and garnish with chocolate-covered coffee beans. If using flowers, place in florist's water picks, or wrap stems in
foil. Cover and chill until serving. Store cake covered and chilled.