EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
RAISIN NUT OATMEAL
Steps:
- In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.
Nutrition Facts : Calories 289 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 282mg sodium, Carbohydrate 47g carbohydrate (28g sugars, Fiber 4g fiber), Protein 9g protein.
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.
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
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.
CHERRY NUT CAKE II
I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.
Provided by Nancy Reeves
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 14
Number Of Ingredients 12
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
- Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
- Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
- Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
- After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.
Nutrition Facts : Calories 893.5 calories, Carbohydrate 117.9 g, Cholesterol 132 mg, Fat 45.6 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 15.2 g, Sodium 291.7 mg, Sugar 78.9 g
APPLE RAISIN NUT SPICE CAKE
Around the Holidays ( Easter, Thanksgiving or Christmas ) this is one of my family's favorites. We hope you like it too!
Provided by Donna Luckadoo
Categories Dessert
Time 1h
Yield 12 slices
Number Of Ingredients 15
Steps:
- Preheat oven to 375* next Grease and flour a Bundt pan.
- Except for the Sugar, Sift Dry Ingredients together into a large mixing bowl. Add Sugar, beaten Eggs, Applesauce, Molasses, Orange juice, Raisins, Apples and Nuts. Batter should be thick.
- Pour Batter into the bundt pan and Bake for 45 minutes or until toothpick inserted comes out clean.
- Let cake cool, remove from pan and sprinkle with powdered sugar or make a glaze.
Nutrition Facts : Calories 305.9, Fat 1.6, SaturatedFat 0.5, Cholesterol 35.2, Sodium 323.9, Carbohydrate 70.9, Fiber 3.9, Sugar 39.1, Protein 5.2
WALNUT-RAISIN CAKE
Another goody from McCalls Cooking School. Here's what the book says: "Here's a festive cake you can serve all through the year as well as on holidays. It's a light fruitcake, studded with raisins, nuts and cherries mellowed in bourbon, Southern style. Slice thinly and serve with coffee, sherry or even eggnog. It keeps well, and costs less than most fruitcake." Cook time does not include prep time for nuts/fruits. Make ahead a few days- it needs to mellow in the fridge.
Provided by CarbFiend
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
- On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
- Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
- Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
- Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
- Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.
Nutrition Facts : Calories 9496.4, Fat 470.1, SaturatedFat 201.6, Cholesterol 2212.6, Sodium 4304.2, Carbohydrate 1083.8, Fiber 40.3, Sugar 662.7, Protein 137.2
RAISIN-NUT CHOCOLATE CAKE
"My husband asks for this yummy cake every year for his birthday," writes Carol Clarke of Orem, Utah. Chock-full of raisins and walnuts, the moist treat makes a fitting finale to any meal regardless of the season.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the walnuts, raisins and marshmallows; set aside. In a large bowl, combine cake mix, eggs, mayonnaise and water. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in nut mixture., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 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.
Nutrition Facts : Calories 339 calories, Fat 20g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 296mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 5g protein.
RAISIN SNACK CAKE
Ana Colon in Wisconsin Rapids, Wisconsin enjoys whipping up a batch of these down-home delicious raisin bars for breakfast, coffee breaks or dessert. "They couldn't be much quicker or easier to make," she says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins. , Pour into an 8x4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 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.
Nutrition Facts : Calories 106 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 105mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
RAISIN-NUT SPICE COOKIES
Steps:
- Position rack in center of oven and preheat to 350°F. Spray 2 large baking sheets with nonstick spray.
- Place powdered sugar in small bowl. Mix in enough milk by teaspoonfuls (about 5) to form thick, smooth glaze. Cover glaze; set aside. Combine almonds and walnuts in processor. Using on/off turns, blend until most nuts are reduced to 1/4-inch pieces (some will be very finely ground). Combine flour, butter, 2/3 cup sugar, citrus peels, aniseed, salt, spices, and baking soda in large bowl. Using electric mixer, beat at low speed until fine meal forms. Add egg yolks and beat until clumps form. Add nuts and raisins. Beat until dough holds together, adding milk by teaspoonfuls (about 3) if dough is dry. Knead dough briefly to compact.
- Roll out 1/3 of dough on lightly floured surface to 1/4- to 1/3-inch-thick rectangle. Cut lengthwise into 2-inch-wide strips. Cut each strip on diagonal into 11/2- to 2-inch diamonds. Transfer diamonds to baking sheet. Gather dough scraps and reserve. Repeat with remaining dough. Reroll scraps, cutting out more cookies, until all dough is used.
- Bake cookies, 1 sheet at a time, until golden, about 17 minutes. Spoon generous 1/2 teaspoon glaze over each hot cookie and spread with back of spoon to coat. Let cookies stand on baking sheets until completely cool and glaze is set. (Can be prepared 1 week ahead. Store airtight between sheets of waxed paper at room temperature.)
RAISIN TEA CAKE
Provided by Margaret M. Johnson
Categories Cake Fruit Dessert Bake St. Patrick's Day Raisin Winter Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 15
Steps:
- The day before baking, make the mixed spice: In a spice grinder, combine the coriander seeds, cinnamon, cloves, and allspice. Grind until powdery. Pour into an airtight container. Add nutmeg and ginger and mix well. Measure out 1 level tablespoon and store the remainder in a cool place for later use.
- Combine the mixed spice with the water, raisins, butter, and sugar in a medium saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat and let cool completely. Cover and refrigerate overnight.
- The next day, let the raisin mixture sit at room temperature for 1 hour. Preheat the oven to 350°F. Generously grease a 9-inch round cake pan.
- Sift the flour, baking soda, and salt together into a large bowl. Stir in the raisin mixture and blend well. Stir in the egg. Pour into the prepared pan. Place on the center rack of the oven with a pan of water. Bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 1 1/4 hours.
APPLESAUCE, RAISIN AND NUT CAKE
This is an old recipe that my grandma got off of a VB apple sauce can. She always iced it with plain boiled icing. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Provided by QueenJellyBean
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- First sift flour, spices and soda.
- Then cream the shortening, add sugar gradually and eggs well beaten.
- Add flour and spices alternately with the applesauce and beat throughly until smooth.
- Dust raisins and nuts lightly with flour and stir in last.
- Bake in a shallow, well greased pan about an hour in a 325 degree oven.
- Ice with your choice or icing or frosting.
RAISIN N' NUT PULL-APART COFFEE CAKE
Perfect for a potluck or family gathering. This old fashioned pull-apart sweetbread will serve a crowd. Sweetness at its best! From Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Breads
Time 3h40m
Yield 1 coffee cake
Number Of Ingredients 13
Steps:
- in 1 qt saucepan scald mild, stir in 1/4 cup butter until melted. cool to warm (105* to 115*F or 40* to 46*C).
- in large mixer bowl dissolve yeast in warm water. add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. beat at med speed scraping bowl often, until smooth.
- by hand stir in enough remaining flour to make dough easy to handle.
- turn dough onto lightly floured surface, knead until smooth and elastic (about 10 min).
- placed in greased bowl, turn greased side up. cover and let rise in warm place until double in size (about 1 1/2 hours).
- dough is ready if indentation remains when touched.
- punch down dough, divide in half.
- with floured hands, shape each half into 24 balls.
- in small bowl stir together, 1 cup sugar, pecans and cinnamon.
- dips balls first in melted butter then in sugar mixture.
- place 24 balls in bottom of greased 10"in tube pan or Bundt pan. (if removable bottom tube pan, line with aluminum foil).
- sprinkle with raisins, top with remaining 24 balls.
- cover, let rise until double in size (about 45 min).
- heat oven to 375*F.
- bake for 35-40 minutes or until coffee cake sounds hollow when tapped (cover with aluminum foil if coffee cake browns too quickly).
- immediately invert pan on heat-proof serving plate. let pan stand 1 minute, to allow sugar mixture to drizzle over cake.
- remove pan, and serve warm.
- Enjoy!
Nutrition Facts : Calories 4635.7, Fat 196.3, SaturatedFat 98.8, Cholesterol 611.7, Sodium 2356, Carbohydrate 666.3, Fiber 23.3, Sugar 296.6, Protein 71.2
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