Jan Smith's Raisin Cake was singled out for its portability, versatility and flavor appropriate for any time of day. It was also noted for its old-fashioned, memory-evoking quality, the perfect prompt for Family Reunion reminiscences.
That didn't surprise Smith, who said, "The recipe came from my grandmother. I think it was an old Pennsylvania Dutch recipe."
Judge Carl A. Dunkel, certified working chef, certified culinary educator and assistant professor of WCCC hospitality programs, said, "This was easy to make. This travels well; it kept fresh for two days, covered."
"It does travel well," agreed Smith. "And, it freezes well, also."
Dunkel suggested adding golden raisins or dry currants as a great variation on this cake. Judges also said nut nuts might also wish to add walnuts or pecans.
While the recipe does not call for any glazing or frosting, the judges all offered suggestions for appropriate toppings. Beside a simple sprinkling of powdered sugar, judges suggested these possibilities: an orange-flavored Mardi Gras icing (yellow, purple and green colored) or a white chocolate glaze. "This reminded me of an old-fashioned suet pudding," said judge Cheryl Byers Shipley, registered dietitian and assistant professor of WCCC hospitality programs. "They would served it with a warm brandy sauce."
For an upscale presentation, Shipley and Zappone suggested baking the cake in individual molds and serving it with a brandy sauce topped with a sugar cube soaked in rum and set aflame.
On the other hand, this cake could be made in a loaf pan and served as a breakfast bread.
"This bread would be perfect for breakfast or brunch served with fresh fruit," said Dunkel, who also suggested using a serrated knife when slicing it.
Raisin Cake
Jan Smith, North Huntingdon
- 1 16-ounce box raisins
- 2 cups water
- 1 tablespoon baking soda
- 1/2 cup shortening
- 2 cups sugar
- 1 teaspoon each: cinnamon, ground cloves and nutmeg
- 1 cup water
- 4 cups flour
In a heavy sauce pan, cook 1 box raisins in in 2 cups water for 10 minutes. Remove from heat.
Add baking soda. Stir in shortening, sugar, cinnamon, cloves and nutmeg.
Add alternately 1 cup water and 4 cups flour.
In greased and floured bundt pan, bake at 350 degrees for 50 to 60 minutes.
Makes 12 servings.
About the cook
Jan Smith, 54, of North Huntingdon, learned her prize-winning Raisin Cake recipe from her maternal grandmother, Bertie Kipe, whose family were early German immigrants settling near Sharpsburg, Md. However, the bulk of Smith's cooking and baking repertoire has Russian roots.
Born Jan Tihey, in Greenfield, it was her father's side of the family, who came to Pittsburgh through Ellis Island from Russia, with whom she spent most of her youth. "My Bubba showed my mother how to cook Russian dishes by using a handful of this and a handful of that. She taught her cheregi, a Russian doughnut-like recipe."
Smith's mother, Mary Ann Tihey, also passed her mother's Raisin Cake recipe to her daughter.
Beside the Raisin Cake, Smith is known in her circle for the "great big cream puff" she makes. "I make it in a 13-by-9-inch pan. It has pudding and cream cheese, frozen whipped topping and then you drizzle chocolate over it. But, it does not travel well," Smith added.
But while Smith earns the baking accolades of the house, it is her husband, Jerry, who owns the cooking honors. "My husband does all the cooking; I do all the baking. In fact, he even does all the grocery shopping."
The memories of trips to Maryland are still vivid to Smith, and to another generation of her family. Her daughter, Alicia, also has fond memories from Maryland. "I told my daughter about winning for the Raisin Cake, and she said she remembers going to Grandma's and bringing the cake home to have for breakfast," said Smith. And, at her daughter Holly's master's art show, the cake was served at the reception along with flavored cream cheese.
All of her children, the two daughters and her son, Sean, do well in the kitchen, Smith said. As for passing the skills and memories to still another generation: "I don't have any grandchildren yet, just grandcats."
