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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.