Author: Tag Sale Tastes
This cake is best made at least one day in advance.
- ¾ cup raisins
- 1-1/2 cups water
- 1-1/2 teaspoons baking soda
- ¾ cup oil
- 3 eggs, beaten
- 2 cups sugar
- 3 cups flour
- 1 tablespoon vanilla
- ¾ cup chopped walnuts
- Preheat oven to 325 degrees. Grease and flour a bundt or tube pan.
- Place raisins and water in a small saucepan and bring to a boil over high heat. Remove from heat, stir in baking soda, and set aside.
- In a large bowl, mix together oil, eggs, sugar, flour, vanilla, and nuts. Add in raisin mixture, and mix until thoroughly combined.
- Pour batter into prepared pan.. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from pan.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/09/14/moms-jewish-pound-cake/
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