Ingredients
1-1/2 cups sugar1 cup raisins, chopped1 cup water3/4 cup butter, cubed1 teaspoon ground cinnamon1/2 teaspoon ground allspice1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg4 large eggs, separated, room temperature2 cups all-purpose flour3 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda3/4 cup chopped pecansCREAM CHEESE FROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1 teaspoon vanilla extractPinch salt4 cups confectioners’ sugarAdditional chopped pecans, optionalOptional: Cinnamon sticks, fresh bay leaves, fresh rosemary sprigs, confectioners’ sugar
Preparation
In a large saucepan, combine the first 8 ingredients; cook and stir over medium-low heat until sugar is dissolved. Remove from the heat; cool.
In a large bowl, beat egg yolks; gradually stir in spice mixture. Combine the flour, baking powder, salt and baking soda; gradually add to spice mixture until blended. Stir in pecans. In a small bowl, beat egg whites until soft peaks form; fold into the batter.
Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add vanilla and salt. Gradually beat in confectioners’ sugar until smooth. To decorate, spread frosting between layers and over top and sides of cake, leaving cake slightly exposed on the sides. If desired, top with pecans, cinnamon sticks, fresh bay leaves, fresh rosemary sprigs and confectioners’ sugar. Store in the refrigerator.
