Raisin Nut Chocolate Cake Food

DEAD EASY CHOCOLATE RAISIN CAKE

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.

ALMOND RAISIN CAKE WITH SHERRY

Steps:

• Tip the raisins into a bowl, pour over the sherry, then leave for at least 30 mins to soften. Meanwhile, heat oven to 180C/ fan 160C/gas 4. Lightly grease a deep 20cm round cake tin, then line the bottom with a circle of greaseproof paper.
• Mix together the yogurt, oil and eggs. Put the remaining dry ingredients into a large bowl, pour in the yogurt mixture, then stir together until smooth. Scoop half the raisins out of the sherry, then stir into the batter. Spoon into the prepared tin and smooth the surface with a spoon. Cook in the oven for 50-55 mins until the top springs back when pressed lightly and a skewer inserted into the middle of the cake comes out clean.
• Take a skewer and prick all over the cake. Pour over 5 tbsp of the soaking sherry and let it soak in. You can make up to this point 3 days in advance and store in an airtight container. Serve warm or leave to cool, then dust with icing sugar. Warm the rest of the soaked raisins and sherry, then serve alongside the cake with some vanilla ice cream.

APPLESAUCE, RAISIN AND NUT CAKE

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.

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.

WALNUT-RAISIN CAKE

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.