Old World Raisin Torte
A simple dough layered with a raisin apricot filling to give you a rich, fruity delicacy your family will enjoy.
- 2/3 cup butter or margarine, softened
- 2/3 cup sugar
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 1 egg
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup apricot jam
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1-1/2 cups Sun-Maid Natural Raisins
- 1 cup flaked coconut
- 1 cup chopped walnuts
BEAT in egg.
COMBINE flour, baking powder and salt.
STIR into butter mixture; mix well.
DIVIDE dough into 3 portions.
WRAP dough; refrigerate until firm.
Prepare Raisin-Apricot Filling:
COMBINE jam, sugar and cinnamon.
STIR in raisins, coconut and walnuts; set aside.
HEAT oven to 350° F.
GREASE an 8-inch square pan.
PRESS one portion of dough into greased pan.
SPREAD with half the filling.
On floured surface, ROLL second portion of dough into 8-inch square; place on filling.
On floured surface, ROLL out remaining portion of dough into 8x6-inch rectangle.
CUT dough into strips; arrange on top of filling in lattice pattern.
BAKE for 35 minutes or until golden brown.
COOL completely; cut into squares.
Makes 16 squares.