You are here: Home » Recipes » Holiday Cranberry-Raisin Spice Cake Holiday Cranberry-Raisin Spice Cake Recipe by American Profile Yield 16 servings PrintEmail "My mother always made this spice cake for the Christmas holiday. She made it a couple of days ahead of time; because it got moister the longer it sat. Just like mother, I bake it every year." Ingredients Cake:2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 teaspoon salt1/2 cup vegetable shortening1 cup packed dark brown sugar2 eggs1 cup canned cranberry sauce3/4 cup sour milk1 cup raisins1 cup chopped pecans or walnutsIcing:1 (3-ounce) package cream cheese, softened1/2 teaspoon vanilla extract2 cups powdered sugar2 tablespoons milk Maraschino cherries (optional) Instructions 1. Preheat oven to 350F. Grease a 10-inch tube pan. To prepare cake, sift together flour, baking soda, spices and salt. Combine shortening and brown sugar in a large bowl. Beat with a mixer at high speed until fluffy. Add eggs, one at a time. Blend in cranberry sauce. Add flour mixture alternately with sour milk, beginning and ending with flour mixture. Stir in raisins and nuts. Pour batter into pan. Bake 55 to 60 minutes, until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Invert onto a serving plate. To prepare icing, combine cream cheese and vanilla in a bowl; mix well. Add powdered sugar and milk, stirring until smooth. Spread over top and sides of cake. Decorate with cherries, if desired. Store cake in the refrigerator. Recipe by Mary Helen Jeffrey, Robertsdale, Ala.