RAISIN-NUT CAKE WITH BROWN SUGAR GLAZE
Make and share this Raisin-Nut Cake With Brown Sugar Glaze recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 1h50m
Yield 1 10 inch cake
Number Of Ingredients 14
Steps:
- Cake:.
- Combine raisins and bourbon, stirring well. Cover and refrigerate at least 1 hour. Cream butter; gradually add sugar, beating well at med. speed with an electric mixer. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder,soda, and nutmeg; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Fold in pecans and raisin mixture.
- Pour batter into a greased and floured 10 inch tube pan. Bake at 325F for 1 hour and 30 minutes or until wooden pick comes out clean. Cool in pan 10 minutes; remove from pan, place on serving plate. Drizzle with Brown Sugar Glaze. Cool completely.
- Brown Sugar Glaze: Combine all ingredients in a heavy saucepan; bring to a boil and cook, stirring occasionally, 2 minutes. Let cool to lukewarm.
Nutrition Facts : Calories 8861.8, Fat 467.1, SaturatedFat 200.5, Cholesterol 1680.4, Sodium 4126.7, Carbohydrate 1032.2, Fiber 38, Sugar 665.2, Protein 111.1
RUM WALNUT CAKE
Steps:
- Preheat the oven to 325 degrees F. Generously butter a large bundt pan. Evenly spread the walnut halves over the bottom of the pan.
- Combine the raisins, 1/2 cup of the rum and the water in a small saucepan. Cook over low heat, shaking frequently, until all the liquid is absorbed. Set aside to cool, and then stir in the chopped walnuts. Reserve.
- Combine the honey, sour cream and remaining 1/4 cup rum in a small bowl and reserve.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- In another bowl, stir together the flour, baking powder and soda.
- With an electric mixer, cream together the butter and brown sugar until light and fluffy. Beat in the vanilla and salt. Add the eggs, one at a time, beating about a minute at medium speed after each addition.
- Add the flour mixture, alternating with the sour cream/honey combination, in five parts, mixing gently between additions. (The last addition should be the liquids.) Fold in the rum-soaked raisins and nuts.
- Spoon the batter evenly into the prepared pan. Poke the batter in a few places with a knife to release large air bubbles. Smooth the top with a spatula and tap on a counter twice to release air bubbles. Bake 1 to 1 1/4 hours, until a skewer inserted in the center comes out dry. Cool on a rack while preparing the glaze.
- To make the glaze, combine the butter, sugar and water in a small saucepan. Bring to a boil and let boil 2 minutes. Remove from the heat and stir in the rum.
- To glaze, poke a few deep holes in the cake with a skewer or toothpick. Brush on one-third of the glaze. Invert the cake onto a baking pan and remove the cake pan. Brush the remaining glaze over the top, sides and down the center. Let cool completely before transferring to a platter and slicing.
RAISIN CAKE FROM THE PANTRY
Steps:
- Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
- Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.
RUM-RAISIN POUND CAKE
Categories Cake Rum Fruit Brunch Dessert Bake Raisin Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
- Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
- Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.
GLAZED RAISIN SHEET CAKE
This dessert is full of plump raisins and cinnamon. I like it because it's quick and easy to make.-Betty Bonker, Egg Harbor, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside., In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan., Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting.
Nutrition Facts :
JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE
This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!
Provided by JimJimmy
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h50m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
- In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
- For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g
MICROWAVE CHOCOLATE ORANGE RAISIN CAKES WITH CHOCOLATE GLAZE
Categories Cake Microwave Chocolate Dessert Quick & Easy Raisin Triple Sec Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 16
Steps:
- Make the cake:
- Line the bottoms of two 1-cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin. In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture at high power (100%) for 1 minute. In a bowl whisk together the brown sugar and the oil and whisk in the egg, the milk, the flour, the cocoa powder, the cinnamon, the baking soda, and the salt. Stir in the raisin mixture, combine the batter well, and divide it between the ramekins. Microwave the cakes at medium power (50%) for 2 minutes. Let the cakes stand on a rack for 5 minutes. Run a thin knife around the edges of the ramekins, invert the cakes onto the rack, removing the wax paper carefully, and let them cool slightly.
- Make the glaze:
- In a 1-pint microwave-safe glass measure combine the cream, the butter, the chocolate, and a pinch of salt, microwave the mixture at high power (100%) for 1 minute, or until the cream comes to a boil, and stir it until it is smooth.
- Set the rack with the cakes over a baking sheet and pour the glaze over the cakes, spreading it as necessary to coat the tops and sides.
RAISIN NUT FROSTING
This is my Grandma Rose's frosting that she used on her spice cake.
Provided by Karla Everett
Categories Other Sauces
Number Of Ingredients 5
Steps:
- 1. Boil the sugar and water to a firm ball stage.
- 2. Pour SLOWLY over beaten egg whites , beating until cool and the right consistency to spread.
- 3. Add the raisins and nuts , and for a happy change add a few drops of maple flavoring.
- 4. https://www.justapinch.com/recipe/karla-everett/spice-layer-cake/cake
APPLE NUT CAKE WITH BROWN SUGAR GLAZE
Make and share this Apple Nut Cake With Brown Sugar Glaze recipe from Food.com.
Provided by Lvs2Cook
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Beat first 3 ingredients at medium speed with an electric mixer until blended.
- Add eggs, 1 at a time, beating until blended after each addition.
- Combine flour and next 3 ingredients; stir into sugar mixture.
- Stir in vanilla; fold in apple and walnuts.
- Pour into a greased and floured 10-inch tube pan or 12-cup Bundt pan.
- Bake at 325° for 1 hour and 30 to 35 minutes or until a long wooden pick inserted in center of cake comes out clean.
- Cool in pan on a wire rack 20 minutes.
- Remove from pan, and cool on wire rack.
- Drizzle with warm Brown Sugar Glaze.
- Glaze: Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in vanilla. Makes 1 cup.
~ BANANA NUT COFFEE CAKE ~
I made this cake in honor of National Coffee Month. Coffee is something I always have in hand, it matters not what time of day. I'm immune to the stuff. This cake went perfectly with my morning coffee. I hope you try it sometime. It's too yummy not to! Yum!
Provided by Cassie *
Categories Other Breakfast
Time 55m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degree F. Spray and flour a 10 inch bundt cake pan, ( I use bakers joy. ) Combine flour, salt, baking powder, baking soda in a small bowl Set aside. Make nut crumble: Mix together brown sugar, cinnamon and nutmeg, with a pastry blender cut in the butter until crumbly. Stir in nuts. Set aside. 2 In a large bowl, beat butter and sugar until fluffy. Beat ion the eggs and vanilla. Alternate adding the flour mixture with the pureed bananas, ending with flour. Stir in raisins if using.
- 2. Spread half the batter into the prepared pan and top with half of the nut mixture, as evenly as you can.
- 3. Spread remaining batter and evenly crumble remaining nut mixture.
- 4. Bake for 45 - 50 minutes or until pick comes out clean.
- 5. Cool on rack for 10 minutes, then remove from pan and continue cooling on rack.
- 6. I made a cinnamon drizzle using about 3/4 cup confectioners sugar, a few sprinkles of cinnamon and heavy cream until was my preferred consistency. Drizzle over cooled cake if preferred.
OLD-FASHIONED RAISIN CAKE
This is a wonderful cake for the holidays. It fills the house with a heavenly aroma when it's baking.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 324 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
EASY RAISIN SAUCE FOR HAM
This recipe came from my mother. Has always been one of my favorites! VERY easy...and inexpensive too! This is wonderful added to the top of the ham the last 30 minutes of the cooking time, or you can simply serve it with the ham in a small bowl. I hope you enjoy it.
Provided by LISA34LISA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water to a boil in a saucepan.
- Stir raisins into water, reduce heat to medium, and boil until very tender, about 5 minutes.
- Whisk brown sugar, cornstarch, and salt into raisin mixture and simmer until thickened, about 10 minutes.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 20.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 5.4 mg, Sugar 16.9 g
GLAZED PECAN-RAISIN CAKE
This recipe from reader Carol J. Rhodes of Houston, Texas, is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
- In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.
- Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
- Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.
Nutrition Facts : Calories 592 g, Fat 32 g, Fiber 3 g, Protein 7 g
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