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Notes: |
Personal
Notes: Grandma Tanya used to make this all the time. There was no particular written recipe, she just made it from her memory. A few years ago Vera did find a written recipe You have to be a raisin lover to like the cake. I grew up eating it.
Cousin Cary Nasatir, in Castro Valley, California (my grandmother and grandfather were his aunt and uncle) thought this cake was dry as could be and wasn't a big fan of it. But it is the dryness that I like. Vera says, "If it is a little dry, and you eat it with coffee or tea, the beverage tastes better." I actually think that it was dry because the recipe Vera found calls for 4 cups of flour. I changed it to 3 cups in my version here. This is a large cake. So be prepared for an army to eat it. This is one of those recipes where it was not written down and no one knows the exact amounts. The original cake called for "2 glasses of water". You had to guess how much that was! It also calls for 3/4 box of raisins, and that too is a guess. I guess that is about 1 1/2 cups of raisins.
Vicki Singer Costner says she has a recipe for this cake too.
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Here are a few Yiddish words you should know:
Chatshke also spelled tzatzke: a trinket, a bauble, knickknacks. “ You can have too many tzazkes in the kitchen. Only functional items should be displayed.”
Chazerai: (pronounced with the "c" and the "h" separate--like kay ha-) pig food, junk food. “We rarely ate chazerai in our family. We were not fans of processed foods. Our only transgression into chazerai was potato chips.”
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This recipe for Raisin Cake (Grandma Tanya's) is from