Walnut Spice Cake + Cream Cheese Frosting

If you love autumn, spices, and beautiful cakes, this recipe is right up your alley. I've been trying to keep my excitement for fall to a minimum, because I really do love the summer and am trying to master the practice of enjoying the present (not successfully, mind you). I've really been in the mood for pumpkin pie spices, hot apple cider, leather boots and mums! So I stayed inside on Labor Day instead of roasting in the Pennsylvania humidity. I cranked the AC, threw on a sweater, and baked a cake. And let me tell you, this cake is amazing. It is so moist and flavorful and does not last long in my house.

Walnut Spice Cake + Cream Cheese Frosting

WALNUT SPICE CAKE RECIPE

1 cup raisins
1 cup walnuts
1 teaspoon baking soda
1 cup boiling water
2 1/2 cups flour, sifted
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 whole egg
2 egg yolks
1 teaspoon lemon juice or lemon extract
1 teaspoon vanilla extract

Grease two 8 inch cake pans. Preheat the oven to 325 degrees. Mix raisins and chopped walnuts in a bowl. Add baking soda and boiling water and stir. Let sit while you prepare the rest of the batter. Sift flour and cinnamon. Cream buter and sugar, a little at at time, scraping the sides often. Add the whole egg and yolks, beatin gwell after each. Add lemon and vanilla.

Beat in half of the flour mixture, and then the bowl of soaking raisins, walnuts, baking soda and water, and then incorporate the other half of the flour mix. Pour into pans.

Bake for 40-45 minutes or until a toothpick comes out clean. Cool on rack for five minutes and then remove from pan.

CREAM CHEESE ICING RECIPE

8oz. regular cream cheese
1 tablespoon butter
1 teaspoon vanilla extract
1 lb. powdered sugar

Beat the cream cheese and butter until smooth. Add the vanilla extract and incorporate, scraping the sides. Slowly, 1/2 cup at a time, add the powdered sugar until smooth, thick, and creamy. Refrigerate for at least a half hour before icing the cake.