Old-Fashioned Concord Raisin Wine Cake
- 1 pound salted sweet cream butter, softened
- 2 cups granulated sugar
- 12 large eggs, separated
- 4 cups all-purpose flour (Do Not sift before measuring)
- 3 Tablespoons vanilla extract
- 1 large box (11-14 oz.) seedless raisins
- 1 quart boiling water
- 1 cup Manischewitz Concord Grape Wine
- Add raisins to boiling water, remove from heat, set aside to allow raisins to plump (soak 10-15 minutes).
- Cream butter in large mixing bowl until light. Add sugar and beat until light again.
- Add egg yolks slowly, scrape bowl/beaters. Beat further until light and fluffy.
- Beat whites until stiff peaks form. Add to butter mixture alternately with flour in 3 parts, scraping after each (Do Not over beat).
- Add vanilla extract, blend in.
- Drain raisins, rinse lightly with cool water, drain. Lightly flour drained raisins to coat. Fold raisins into batter by hand. Turn batter into a large tube pan, which has been buttered and floured and lined on the bottom with wax paper.
- Bake in tube pan on a cookie sheet on center rack of oven 2-2 ½ hours or until toothpick comes out of center clean. Allow cake to cool 10 minutes in pan. Turn out of pan and let cool right-side up (cracks up) on rack for 15 minutes more.
- Slowly pour Manischewitz Concord Grape wine into cracks on top of cake. Allow to cool completely (at least 2 hours).
- Store cake tightly wrapped in aluminum foil or an airtight container and allow to mellow for at least 2-3 days before cutting. (Do Not refrigerate; Keep at room temperature.)
- This cake is very rich and is best served as very thin slices.
- Flavor develops and improves with age.
- Cake will stay fresh for up to 1 month, tightly wrapped.
- Cake can be frozen after mellowing for up to 6 months.