Holiday Cranberry-Raisin Spice Cake Recipe

Cake
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup shortening
1 cup packed dark brown sugar
2 eggs
1 cup cranberry sauce
¾ cup sour milk
1 cup raisins
1 cup chopped nuts

Icing
One 3-ounce package cream cheese, softened
½ teaspoon vanilla extract
2 cups confectioners’ sugar
2 tablespoons milk.
Maraschino cherries, or other holiday fruits, optional

1. Preheat the oven to 350 degrees F. Grease a 10-inch tube pan.
2. To prepare the cake, sift together the flour, baking soda, spices, and salt. Combine the shortening and brown sugar in a large mixing bowl. Using a mixer at high speed, beat until fluffy. Add the eggs, 1 at a time. Blend in the cranberry sauce. Add the sour milk alternately with the flour mixture, starting and ending with the flour mixture. Stir in the raisins and nuts.
3. Pour the batter into the prepared pan. Bake 55 to 60 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pan on a wire rack. Invert onto a serving plate.
4. To prepare the icing, combine the cream cheese and vanilla in a bowl; mix well. Add the confectioners’ sugar and milk, stirring until smooth. Pour over the top of the cake allowing it to run down the sides. Decorate with cherries or other holiday fruit, if desired. Store the cake in the refrigerator.

Serves 12 to 16.

Tips From Our Test Kitchen: To make sour milk, combine ¾ cup milk with 2 teaspoons cider vinegar in a small bowl. Let stand 10 minutes.