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1
Preheat oven to 350u00b0F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
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2
Chop raisins and 1 cup walnuts fine; place in a medium bowl.
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3
Add baking soda; then stir in boiling water.
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4
Let mixture cool 1/2 hour.
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5
Sift flour with cinnamon and salt.
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6
In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
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7
Add sugar, a little at a time, beating until light and fluffy.
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8
Stop beater once or twice; scrape down side of bowl with rubber spatula.
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9
Add eggs and egg yolks, one at a time.
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10
Beat after each addition; scrape side of bowl with rubber spatula.
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11
Beat until light and fluffy.
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12
Add lemon juice and 1 1/2 teaspoons vanilla.
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13
With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
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14
Pour batter into prepared pans.
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15
Place in oven, leaving space between pans.
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16
Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
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17
Cool on wire rack 5 minutes.
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18
With small spatula, loosen edge.
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19
Turn out on wire rack; turn top up; let cool completely-about 1 hour.
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20
MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
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21
Add the confectioners; sugar; beat until light and fluffy.
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22
Using 1 1/2 cups frosting, put layers together.
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23
Use rest of frosting to cover top and side of cake.
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24
With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
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25
Refrigerate until serving.
