3/4 cup butter
1 cup water
1 cup raisins, chopped
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
4 eggs separated
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup chopped pecans
Frosting:
1 pkg. cream cheese, softened (8 oz.)
1/4 cup butter
1 tsp. vanilla
pinch salt
4 cups 10x sugar
Combine first eight ingredients, slowly heat, stirring until butter melts. Remove from heat and cool. In a large mixing bowl beat egg yolks lightly, gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans. Stir into spice mixture. Beat egg whites until soft peaks form, fold into batter. Fold into two greased and flour 9" round cake pans. Bake at 325 degrees for 35 to 45 minutes. Cool in pans five minutes before removing to wire rack. Cool. For frosting, beat cream cheese and butter in mixing bowl until smooth. Add vanilla and salt. Beat in sugar until smooth and fluffy. Frost cake, garnish with pecans. Store in fridge.
