Raisin Pecan Cake with Cinnamon Icing

 by Diana

1 c raisins

2 c boiling water

2 c pastry flour (1 2/3 c all purpose flour)

2 ½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 tsp cinnamon

¼ tsp allspice

½ c butter

1 c lightly-packed brown sugar

2 eggs

1 tsp vanilla

¼ c chopped pecans

Simmer the raisins in boiling water covered for about 15 minutes. Drain well, saving ½ c of the liquid. Cool. Sift together the flour, baking powder, soda, salt and spices. Cream the butter until fluffy and add the sugar. Beat in the eggs and mix until well combined. Add ½ c of raisin water and vanilla and blend. Add the dry ingredients to the mixture alternating with the raisin liquid, combining well after each addition. Fold in the raisins and pecans. Turn into an 8x8 pan lined with parchment paper. Bake at 350 deg F for 45-50 minutes. Cool. Frost.

Cinnamon Butter Frosting:

¼ c butter

¼ tsp cinnamon

Salt

2 c icing sugar

2 tbsp milk

¼ tsp vanilla

Beat all the ingredients together until the desired consistency. Add milk or sugar to adjust.