Ingredients
3 cups all-purpose flour
3 cups water
1½ cups raisins
1 cup brown sugar
½ cup shortening
2 tsp ground cinnamon
2 tsp baking powder
1 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
¼ tsp salt
12 oz pineapples, (1 can), crushed, drained, and save the liquid
1½ cups shortening, preferably Crisco
1½ cups powdered sugar
1 cup water
1½ tbsp cornstarch
1½ tsp vanilla
Preparation
In a saucepot, combine the water, raisins, sugar, shortening, cinnamon, cloves, and nutmeg.
Bring mixture to a boil, then reduce to a simmer. Continue simmering until the raisins have rehydrated and the sugar and spices have dissolved roughly 5 to 8 minutes. Stir occasionally. Set aside to cool completely at room temperature.
While waiting, preheat your oven to 375 degrees F. Grease a bundt pan with cooking spray.
In a large mixing bowl, sift together your flour, baking powder, baking soda, and salt.
Add the cooled syrup into your sifted flour mixture. Fold until evenly incorporated.
Pour into your greased bundt pan, then bake until a cake tester comes out clean for roughly 45 minutes.
Once baked, set aside at room temperature for 15 minutes. Flip over to release the cake while still warm. Cool completely at room temperature.
Dissolve cornstarch in water then pour into a small saucepot. Bring this to a simmer until slightly thickened, no more than 5 minutes. Set aside to cool down completely.
In a mixing bowl attached to a hand beater, combine the rest of the ingredients. Whip until mixture turns pale and light, roughly 5 to 8 minutes.
Reduce the speed of your beater to low. Gradually drizzle your cornstarch slurry at the side of the bowl. Continue whipping until evenly incorporated.
Spread the topping to decorate your cake. Portion accordingly and serve.
