Serves: 12
Total Calories: 534

FOR THE CAKE:
3/4 cup vegetable shortening
1 cup firmly packed dark brown sugar
3 large eggs
1 cup apricot jam
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
2/3 cup buttermilk
1 cup raisins
FOR THE FROSTING:
5 large eggs yolks
1/4 cup unsalted butter, cut into 4 or 5 pieces
1/2 teaspoon kosher salt
1 cup firmly packed dark brown sugar
1/2 cup whole raisins
1/4 cup buttermilk
1 cup flaked coconut
2 tablespoons rum
2 teaspoons pure vanilla extract

TO MAKE THE CAKE: Preheat oven to 350°F. In a large bowl using an electric mixer, cream the shortening and sugar together until smooth. Add the eggs one at a time, beating well after each addition. Beat in the apricot jam.

In another large bowl combine the flour, baking soda, cinnamon, cloves, allspice, and salt, then sift together onto a sheet of waxed paper. Add to the jam mixture, then pour in the buttermilk and beat until the batter is blended and smooth. Stir in the raisins. Spread the batter evenly in a greased and floured 9- by 13-inch baking pan.

Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Remove from the oven and let sit in the pan for about 10 minutes. Invert the pan to release the cake and allow to cool completely on a rack before frosting.

TO MAKE THE FROSTING: In a medium saucepan whisk the egg yolks vigorously for about 30 seconds. Add the butter along with the salt, sugar, raisins, and buttermilk. Stir to combine. Cook over medium heat, stirring frequently, until the mixture comes to a boil, then continue to cook for 1 full minute, stirring constantly. Remove from the heat, add the remaining ingredients, and stir vigorously until thoroughly mixed. Spread the warm frosting evenly over the cake. Serve slightly warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 534
Calories from Fat: 193

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Desserts
Apples Grilled in Parchment Paper
Bananas Calypso
Basic Iced Tea
Blueberry Tart
Bread Pudding With Dried Cherries
Buttermilk Spice Cake With Coconut-Raisin Frosting
Chocolate Cake On The Grill
Chocolate Cupcakes With Peanut Butter Frosting
Classic Lemonade
Frozen Fruit Pops
Gingerbread Stout Cake
Grilled Figs And Goat Cheese Drizzled With Honey
Grilled Pears With Pound Cake And Caramel Sauce
Ice Cream Sandwiches
Jamie's Margarita
Mocha Brownie Sundaes
Oatmeal Molasses Cookies
Paradise Grilled
Peaches With Raspberry Sauce And Lemon Cream
Raspberry-Lime Meringue Pie
Strawberries Balsamico
Tropical Fruit Crisp
Warm Cherry Pudding With Cherry Juice Sauce