1 1/2 cups water
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup raisins
1 cup chopped walnuts
1 cup sweetened white sugar
1/3 cup raisins
1 teaspoon apple cider vinegar
1 teaspoon lemon juice
1 cup brown sugar
1 tablespoon butter
1 1/2 teaspoons vanilla extract
2 cups brewed coffee powder
In a large saucepan bring water to a boil; add sugar and eggs. Bring to a gentle boil. Reduce heat, cover, and simmer for 5 minutes. Stir in vanilla and raisins. Cook, beating continuously, for 3 minutes. Stir in bread crumbs and apple cider. Cover, reduce heat, and simmer 1 minute. Stir in brown sugar. Continue stirring, whisking constantly, for 5 minutes. Remove from heat and stir in butter. Pour into pastry bag with a sharp knife. Cover, and refrigerate for 10 minutes. Replace cover.
Bring 2 cups coffee powder to a boil in a small saucepan or small saucepan. Cover, and simmer for 15 to 20 minutes, stirring occasionally.
Dissolve coffee powder in 1/4 cup margarine in large bowl. Pour over coffee in pastry bag; gently arrange.
Pour another 1/4 cup margarine into small saucepan. Pour over cake in small plastic bag; arrange. Cover, and refrigerate overnight.
Deflate two 1 inch cakes by placing flat sides down into four 3 inch round baking pans. Place cake on and away from broiler pan.
Heat margarine in small saucepan. Cook over medium heat, stirring constantly, until margarine is melted. Remove from heat; pour over cake. Broil 1 minute more. Cool completely before cutting into 1 inch squares.