Classic Rich Raisin Bread Recipe

         
      8 c  white flour (up to 8 1/2)
      2 pk yeast
    3/4 c  sugar
      1 T  salt
  1 1/2 c  milk
    1/2 c  water
    3/4 c  butter (or margarine)
      4 ea eggs

In large mixer bowl, combine 3 cups flour, yeast, sugar, and salt
and mix well.  In saucepan, heat milk, water, and butter until warm
(120 to 130).  Butter does not need to melt.  Add to flour mixture.
Add eggs and 1 cup raisins.  Blend at low speed until moistened; beat 3
minutes at medium speed.  By hand, gradually stir in enough remaining
flour to make a firm dough.  Knead on floured surface until smooth and
elastic, about 5 minutes.  Place in greased bowl, turning to grease top.
Cover.  Let rise in warm place until light and doubled, and about 1
1/2 hours.  Punch dough down.  Divide into 3 parts.  Shape into loaves
and put in greased loaf pans.  Cover.  Let rise in warm place until
doubled, about 45 minutes.  Bake at 375 for 25 to 30 minutes until
golden brown.  Remove from pans.  Cool.

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Coconut Cream Cake
 
      4 c  cake flour
      1 t  baking soda
    1/2 t  baking powder
    1/2 t  salt
      1 c  solid vegetable shortening
      3 c  sugar
      2 t  vanilla (clear)*
      1 t  coconut extract
      2 c  buttermilk
      6 ea egg whites
           french custard filling
           frosting,Boiled
           flaked coconut,For Garnish
           **french custard filling**
      4 ea egg yolks
    3/4 c  powdered sugar,sifted
    3/4 c  whole milk
      1 c  butter (2 sticks),Unsalted
      1 t  vanilla
           **boiled frosting**
      2 ea egg whites
  1 1/2 c  sugar
    1/3 c  water
    1/4 t  cream of tartar
      1 t  vanilla (clear)*
      1 t  coconut extract

Preheat oven to 350.  Grease and flour three (8") round cake pans. Sift together flour, baking soda, baking powder, and salt.  In large mixing bowl, cream shortening, sugar, vanilla, and coconut extract. Add dry ingredients alternately with buttermilk, mixing well.  Add egg whites and beat 3 minutes or more at medium speed.  Pour batter into prepared pans.  Bake in preheated oven about 30 minutes or until cake tests done.  Remove from oven.  Cool 30 mintues on wire rack and remove from pans.  Cool completely.

Prepare French custard filling.  Spread filling between cake layers. Spread frosting on cake and sprinkle sides with flaked coconut. French Custard Filling:  Beat egg yolks, then cook egg yolks, powdered sugar, and milk together in top of double boiler until custard coats the spoon and begins to thicken.  Remove from heat and cool.

In mixing bowl cream butter and vanilla.  With mixer at high speed slowly add custard a small amount at a time.  Beat until mixed thoroughly.

Boiled Frosting:  In heavy saucepan, stir together egg whites, sugar, water, and cream of tartar.  Cook over low heat, beating with a portable mixer at low speed until whites reach 160 when tested with a candy thermometer.  Remove pan from heat and add vanilla and coconut extract.  Transfer to large bowl and beat on high speed until whites
stand in soft peaks.

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