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Maui's Favorite Cake

Jean Allsopp
Yield Makes 1 (9-inch) cake
This family recipe won first prize in Maui's first county fair. The recipe was then given to Grandma Farden (Annie Shaw Farden) and has been a family favorite ever since.


  • 1 cup water
  • 1 1/2 cups raisins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup sugar
  • 1 large egg
  • 1 cup chopped walnuts
  • Egg Custard Filling
  • Mocha Frosting
  • Garnishes: chopped walnuts, chocolate-covered coffee beans, fresh flowers

How to Make It

  1. Combine 1 cup water and raisins in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, cover, and simmer 10 minutes. Drain and reserve water, adding water to make 1/2 cup; cool.

  2. Combine flour and next 4 ingredients in a bowl.

  3. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg, beating just until combined. Add flour mixture alternately with reserved water beginning and ending with flour mixture; beat just until combined. Stir in raisins and walnuts. Spread batter into 2 greased and floured 9-inch round cake pans.

  4. Bake at 375° for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of pans; cool in pans on a wire rack 10 minutes. Remove from pans, and cool completely on a wire rack. Spread Egg Custard Filling over one cake layer; top with remaining cake layer. Frost top and sides of cake with Mocha Frosting. If desired, place chopped nuts around sides of cake, and garnish with chocolate-covered coffee beans. If using flowers, place in florist's water picks, or wrap stems in foil. Cover and chill until serving. Store cake covered and chilled.