“This recipe was given to me by Billy "Pete" Trippett. My first attempt to reproduce the cake was a glorious failure. My second attempt was met with praise from none other than Pete himself. :) I will try to preserve the directions of the recipe as it is written.”
READY IN:
2hrs
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Pick out 9 or so good looking walnut halves and set aside.
  2. Coarsely chop enough walnuts to make 1 cup.
  3. Boil one box raisins in 2 Cups Water - 15 Minutes. Set aside.
  4. Cream 2 Cups sugar with 1/2 cup lard.
  5. Add cold water, baking soda (dissolved in a little hot water), cinnamon, cloves, and Nutmeg.
  6. Add Flour.
  7. Fold in the Raisins and the water they cooked in (while hot).
  8. Fold in Walnuts.
  9. Bake in 3 greased and floured loaf pans, or 1 Bundt Cake Pan.
  10. Bake in a slow oven (at 325 for about 1.5 hours).
  11. This is an eggless cake. I won't bore you with details about why it still rises, but suffice it to say it can not be rushed. Given the density of the cake the bake time will almost certainly be more than 1.5 hours. I recommend sticking the cake with a bamboo skewer or long toothpick at the 1.5 hour mark. If it comes out sticky, give the cake another half hour. Then test again.
  12. After cake has cooled, it should slide right out of the pan. Garnish by placing your perfect Walnut Halves on top.

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