Pumpkin Raisin Cake Food

PUMPKIN RAISIN CAKE

Steps:

• In a large bowl, combine the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. In a large bowl, whisk the eggs, pumpkin and oil; stir in cereal just until moistened. Stir into dry ingredients just until moistened. Fold in pecans and raisins. , Pour into a greased 10-in. tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar before serving if desired.

PUMPKIN RUM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
• Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
• In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
• Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
• Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
• Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
• Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
• Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.

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.

PUMPKIN AND RUM RAISIN CAKE

Steps:

• Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
• In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
• Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
• Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
• Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

PUMPKIN RAISIN RUM BUNDT CAKE WITH BUTTER RUM GLAZE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Generously grease a Bundt pan.
• In a bowl sift together flour, baking powder, baking soda, pie spice and orange zest; set aside.
• In a large bowl, beat eggs until light and fluffy (about 5 minutes).
• Beat in sugar until well blended.
• Beat in pumpkin and melted butter until combined.
• In a small cup or bowl combine the rum and milk; add alternately with the flour mixture into the pumpkin mixture until combined.
• Stir in raisins.
• Transfer the batter to prepared Bundt pan.
• Bake for about 55-60 minutes, or until cake tests done.
• Cool completely before glazing.
• To make glaze: Combine all the ingredients in a small heavy-bottomed saucepan; bring to a boil.
• Boil the mixture for about 3 minutes, stirring/whisking constantly.
• Remove from heat and cool slightly.
• Drizzle over cooled cake.

PUMPKIN RAISIN SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• In a large bowl, stir together all-purpose and whole wheat flours, baking powder, and baking soda. Mix in ginger, allspice, cinnamon, cloves, and salt. Set aside.
• In a separate large bowl, cream butter until fluffy. Mix in applesauce, then slowly stir in 2 1/4 cups sugar until well blended. Mix in the eggs and pumpkin. Gradually mix the dry ingredients into the wet ingredients. Then stir in pecans and raisins.
• Drop by heaping tablespoonfuls onto cookie sheets, leaving 2 inches between scones. Flatten scones with the back of the spoon.
• In a small bowl, stir together 3 tablespoons of sugar and cinnamon, and sprinkle on top of scones.
• Bake in a preheated oven until golden brown, about 12 to 14 minutes. Remove, and let cool on cookie sheets 5 minutes before removing to wire racks to cool.

PUMPKIN-RAISIN BARS

Steps:

• Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
• Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.

RAISIN-FILLED PUMPKIN SPICE BREAD

Steps:

• In a large bowl, sift together flour, soda, salt, cinnamon and nutmeg. Add sugar, oil, eggs and buttermilk. Mix well. Stir in flavorings, pumpkin, raisins and pecans. Pour into two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until bread tests done. Let stand 10 minutes before removing from pans. Cool on a wire rack.