Cinnamon Raisin Cake Food

CINNAMON-RAISIN CEREAL TREATS

Steps:

• Grease the inside of the Bundt pan with some butter.
• Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes.
• To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days.

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

CINNAMON RAISIN COFFEE CAKE

Steps:

• Combine flour,raisins and pecans in a bowl and set aside.
• In a large mixing bowl add sugar,butter and mix until creamed.
• Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
• Add flour mixture in alternately with the sour cream unto cake mix.
• Add cake mixture into a greased and floured bundt pan.
• Bake in a 350 degree oven for 55 minutes or until cake is done.
• Can drizzle favorite icing.
• Enjoy!

CINNAMON-RAISIN COFFEE CAKE

Steps:

• In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

CINNAMON RAISIN CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees. Grease 10-inch tube pan.
• Mix brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in large bowl.
• Add milk, oil, orange juice, vanilla and eggs. Beat on low speed until ingredients are moistened. Beat on high speed 2 minutes.
• Gently stir in raisins and walnuts. Pour into prepared pan.
• Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool in pan 20 minutes. Invert onto wire rack; cool completely.
• For the Caramel Glaze, mix brown sugar, butter, cream and salt in medium saucepan. Bring to boil, stirring constantly. Cool slightly.
• Add confectioners' sugar and vanilla; mix with wire whisk until well blended. Spoon over cake.
• Garnish with crystallized ginger, if desired.

CINNAMON-RAISIN COFFEE CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan. In medium bowl, stir quick bread mix, water, oil and eggs until well blended (batter may be slightly lumpy).
• Pour half of the batter (about 1 1/3 cups) into pan; sprinkle with three-fourths of the Streusel (about 3/4 cup). Sprinkle with raisins. Pour remaining batter over raisins in pan; spread carefully. Sprinkle with remaining Streusel and the nuts; press gently.
• Bake 8-inch pan 35 to 40 minutes, 9-inch pan 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

CINNAMON RAISIN COFFEE CAKE

Steps:

• Combine all dry ingredients.
• Sift with wet ingredients until smooth.
• Bake in a 9 inch pan at 350 degrees for 25 to 30 minute.

CINNAMON RAISIN QUICK BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.