- 3 cups all-purpose flour
- 1-1/2 tspn baking soda
- 1 tspn salt
- 1 tspn cinnamon
- 1/2 tspn allspice
- 1/2 tspn nutmeg
- 2 cups golden raisins
- 2 cups water
- 2/3 cup shortening
- 3/4 cup brown sugar, firmly packed
- 3/4 cup granulated sugar
- 2 eggs, slightly beaten
- 1 tspn vanilla
- 1 cup buttermilk or sour milk
- 1 cup chopped nuts
- Sugar Glaze (see below)
Preheat oven to 350 degrees. Grease and flour bundt pan. Mix together flour, baking soda, salt, cinnamon, allspice, and nutmeg, and set aside.
Simmer raisins in water in saucepan until almost all the water is absorbed. Add shortening and stir until melted. Add sugar and stir until dissolved. Pour this mixture into a large bowl. Beat in eggs. Add vanilla.
Mix in flour mixture alternately with buttermilk. Fold in nuts. Pour into bundt pan. Bake 50 to 60 minutes, or until cake tests done. Cool 10 minutes in pan, then finish cooling on wire rack. Use Sugar Glaze to glisten it.
In a small bowl, combine 1 cup sifted confectioner's sugar, 1 tbspn milk, 1/4 tspn vanilla extract, and 1 tbspn light corn syrup, and beat until smooth.
Use large spoon and rubber spatula to put glaze on top of cooled cake, Then use a table knife to spread around to of the cake wedges. The glaze will then run down the sides slowly and beautifully.
More "Lost" Buttermilk RecipesClassic Appalachian Buttermilk Pie (1974)
Baked Molasses Buttermilk Bread (1963)
(Origin - "Bunt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)