1. Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans. 2. Chop raisins and 1 cup walnuts fine; place in a medium bowl. 3. Add baking soda; then stir in boiling water. 4. Let mixture cool 1/2 hour. 5. Sift flour with cinnamon and salt. 6. In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy. 7. Add sugar, a little at a time, beating until light and fluffy. 8. Stop beater once or twice; scrape down side of bowl with rubber spatula. 9. Add eggs and egg yolks, one at a time. 10. Beat after each addition; scrape side of bowl with rubber spatula. 11. Beat until light and fluffy. 12. Add lemon juice and 1 1/2 teaspoons vanilla. 13. With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture. 14. Pour batter into prepared pans. 15. Place in oven, leaving space between pans. 16. Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge. 17. Cool on wire rack 5 minutes. 18. With small spatula, loosen edge. 19. Turn out on wire rack; turn top up; let cool completelyabout 1 hour. 20. MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy. 21. Add the confectioners; sugar; beat until light and fluffy. 22. Using 1 1/2 cups frosting, put layers together. 23. Use rest of frosting to cover top and side of cake. 24. With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top. 25. Refrigerate until serving. 26. Makes 16 servings. ---------------------------------------------------------------------------
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