AUNT ROSIE'S EGGLESS RAISIN CAKE
This was a recipe from Hilma Murphy, my best friend's mother. She passed away when I was 12. She always made this cake for us, and after her death, we looked through her recipes and I copied this one down. Easy to make, definitely a comfort cake that is wonderful when still warm!
Provided by Taylor in Belgium
Categories Breads
Time 1h5m
Yield 12 squares
Number Of Ingredients 9
Steps:
- In large saucepan boil 1 cup raisins with 2 cups water for 10 minutes.
- Take from fire, add 1 stick margarine and let cool to room temperature.
- In same saucepan with liquid, raisins and butter, stir in remaining ingredients until smooth.
- Bake in 10x7 pan at 350 degrees for 30-35 minutes, or until center tests done.
BOILED RAISIN CAKE
Categories Cake Fruit Dessert Bake Christmas Quick & Easy Currant Orange Raisin Fall Winter Nutmeg Boil Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 14
Steps:
- Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
- Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
- Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
- *Available at chefshop.com.
AUNT TOOTI'S TUNA HEROES
This was a recipe that was given to my mother from my Aunt who passed away about 12 years ago. It sounds a little weird but is actually very, very good and easy to make!
Provided by New B
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients.
- Spread inside of bread w/ margarine or butter.
- Spread inside of bread w/ tuna mixture & Swiss Cheese.
- Wrap each sandwich individualy w/ foil.
- Bake at 350 F for 25 minutes.
Nutrition Facts : Calories 1065.9, Fat 79.7, SaturatedFat 22.5, Cholesterol 107.8, Sodium 1546.2, Carbohydrate 42.1, Fiber 1.5, Sugar 3.9, Protein 45.8
AUNT ROSé'S POUND CAKE
Categories Cake Dairy Egg Dessert Bake Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter and flour a 10-inch (3-quart) bundt pan, knocking out excess.
- Sift flour. Beat together butter and cream cheese in a large bowl with an electric mixer until light and fluffy. Add sugar, flour, and vanilla and beat on low speed until just combined (mixture will appear dry and crumbly). Add eggs, 1 at a time, beating well after each addition (mixture will form a batter as eggs are added).
- Pour batter into pan, smoothing top. Bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto a rack and cool completely.
IRISH CURRANT AND RAISIN CAKE
Make and share this Irish Currant and Raisin Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 2-inch deep 8-inch round cake pan; line bottom with parchment paper or waxed paper.
- Set oven rack in middle of oven; preheat oven to 350°.
- In a bowl, stir 2 ¼ cup flour, baking powder, baking soda, and salt together.
- In the bowl of a stand mixer, beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes; add in egg, beating until smooth.
- Reduce mixer speed to low and beat in half the flour mixture.
- Stop and scrape down the bowl and beater with a rubber spatula.
- Beat in the buttermilk, then the remaining flour mixture.
- Give the batter a final mix with the spatula.
- Toss the currants and raisins with the remaining 1 tablespoon flour and fold them into the batter.
- Scrape batter into the prepared pan; smooth the top.
- Bake for about 45-55 minutes or until the cake is well risen and deep gold and a pick comes out clean.
- Cool in pan on a rack for about 30 minutes, then invert the cake onto a rack and remove the pan and paper.
- Invert the cake onto another rack and cool completely.
- Storage: wrap in plastic wrap and keep at room temperature, or double-wrap and freeze for longer storage.
Nutrition Facts : Calories 376.7, Fat 12.8, SaturatedFat 7.7, Cholesterol 57.9, Sodium 306.3, Carbohydrate 61.3, Fiber 1.9, Sugar 31.4, Protein 6
AUNT ROSIE'S GOB CAKE
Make and share this Aunt Rosie's Gob Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 45m
Yield 1 two layer ten x fifteen inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C).
- Grease and flour a 10x15 inch pan; line a second 10x15 inch pan with parchment paper.
- In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1-1/2 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
- Divide batter into the two 10x15 inch pans.
- Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean; allow to cool.
- To make the filling: In a large bowl, combine 2 cups icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
- Spread filling over the layer in the greased pan.
- Loosen the sides of the other layer by running a knife around the edge between the cake and the pan.
- Flip the cake onto the frosted layer.
- Remove the pan and parchment paper from the top layer and serve.
Nutrition Facts : Calories 6452.5, Fat 370.8, SaturatedFat 126.1, Cholesterol 1158.3, Sodium 6917.7, Carbohydrate 750.7, Fiber 16.8, Sugar 489.1, Protein 77.7
DEAD EASY CHOCOLATE RAISIN CAKE
Make and share this Dead Easy Chocolate Raisin Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Pre heat oven to 170 C.
- Grease 20 cm round tin, line base with baking paper.
- Soak raisins in warmed brandy for 30 minutes.
- Place all remaining ingredients in a large bowl.
- Beat with electric beaters on high for 4 minutes till mix is pale and smooth.
- Add raisins and brandy.
- Pour into prepared tin.
- Bake 50 - 55 minutes, cool in tin 10 minutes.
- Turn onto wire rack.
- Cake can be frosted or glazed as desired or just served with cream or ice cream.
Nutrition Facts : Calories 453.9, Fat 14.6, SaturatedFat 8.4, Cholesterol 86.3, Sodium 122.6, Carbohydrate 72.7, Fiber 2.2, Sugar 42.6, Protein 6.2
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