This was my great-grandmother’s recipe and has been the traditional Carle family birthday cake for four generations. That means that for four generations we have argued about how many raisins should be in the cake. My grandfather liked it like a fruitcake, loaded with raisins and other dried fruit, and my oldest sister, Mindy, likes it with none. But, since we are writing the book, it’s 1 cup.
Recipe information
Yield
makes one 8-inch 2-layer cake
Ingredients
Cake
Frosting
Preparation
Step 1
To prepare the cake: Preheat the oven to 350°F. Lightly butter or spray two 8-inch round cake pans.
Step 2
Place the vinegar in a liquid measuring cup and add enough milk to make 1 cup. Set aside.
Step 3
Place the butter and egg in a large bowl and beat with an electric mixer on medium-high speed for 2 minutes, or until the mixture is fluffy. Add the sugar and mix on medium speed for 1 minute.
Step 4
Add the baking powder, salt, cinnamon, allspice, cloves, baking soda, and cocoa and mix for 1 minute, or until the batter is completely even in color. Add the flour and mix on low speed for 2 minutes, or until completely incorporated. Add the milk and mix for 1 minute, or until smooth. Add the raisins and mix until evenly distributed.
Step 5
Spoon half of the batter into each cake pan and spread evenly. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Place a wire cooling rack on top of each cake pan. Hold both the wire rack and the pan, turn them over, and remove the pan. Cool the cakes to room temperature.
Step 6
To prepare the frosting: Place the unsweetened chocolate in a small microwave-safe bowl. Microwave on high for 2 minutes, or until the chocolate is completely melted.
Step 7
Place the butter and egg in a large bowl and beat with an electric mixer on medium speed for 2 minutes, or until fluffy. Add the sugar and melted chocolate and mix until completely even in color. Add the vanilla, milk, and salt and mix until combined.
Step 8
Place one of the cakes upside down on a serving plate and cover the top and sides with half of the frosting. Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go.
Kitchen Chemistry
Step 9
Here is a little tidbit that surprised me when I heard it. If you have a problem with cakes or muffins not rising enough, it is probably not because you aren’t using enough baking powder or baking soda, but because you are using too much. When liquid is added to baking powder and soda they create a gas that forms air bubbles. If there is too much of either one, the overproduction of small bubbles breaks up the larger bubbles which will make cakes heavier and more dense. The rule of thumb is 1 teaspoon of baking powder or 1/4 teaspoon baking soda per cup of flour.
Kitchen tip
Step 10
As we mentioned earlier, this recipe has been in our family for almost a hundred years. Back then they didn’t know that the raw egg in the frosting may contain harmful bacteria that may not be safe for young children, the elderly, or people with weakened immune systems. Pasteurized eggs (found in the dairy case in most grocery stores) are a safe substitute and work just as well as fresh eggs in this recipe.
