Raisin Nut Cream Cheese Frosting Food

SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
• For Frosting:
• Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
• For Caramel:
• Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)

GERMAN WALNUT RAISIN SPICE CAKE

Steps:

• Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
• Chop raisins and 1 cup walnuts fine; place in a medium bowl.
• Add baking soda; then stir in boiling water.
• Let mixture cool 1/2 hour.
• Sift flour with cinnamon and salt.
• In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
• Add sugar, a little at a time, beating until light and fluffy.
• Stop beater once or twice; scrape down side of bowl with rubber spatula.
• Add eggs and egg yolks, one at a time.
• Beat after each addition; scrape side of bowl with rubber spatula.
• Beat until light and fluffy.
• Add lemon juice and 1 1/2 teaspoons vanilla.
• With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
• Pour batter into prepared pans.
• Place in oven, leaving space between pans.
• Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
• Cool on wire rack 5 minutes.
• With small spatula, loosen edge.
• Turn out on wire rack; turn top up; let cool completely—about 1 hour.
• MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
• Add the confectioners; sugar; beat until light and fluffy.
• Using 1 1/2 cups frosting, put layers together.
• Use rest of frosting to cover top and side of cake.
• With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
• Refrigerate until serving.
• Makes 16 servings.

OLD FASHIONED RAISIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Pour hot coffee over raisins, cool to lukewarm.
• Stir in sugar, oil and egg.
• Stir together flour, soda, cinnamon, nutmeg and salt.
• Add raisin mixture and mix well.
• Pour batter into greased 15 x 10 x 1 inch baking pan.
• Bake at 350 degrees for 15-20 minutes.
• Mix together all ingredients for frosting.
• Cool. Spread with icing.

GRANDMA JOYCE'S BOILED RAISIN CAKE WITH CREAM CHEESE FROSTING

Steps:

• Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
• When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
• Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
• Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.

RAISIN NUT FROSTING

Steps:

• mix crisco, cream cheese, vanilla well and then add powdered sugar -- if necessary.add a few drops of milk, half and half to desired spreading --
• beat 5 minutes.
• stir in nuts and raisins --
• may use walnuts or pecans.

HONEY-WALNUT CREAM CHEESE

Steps:

• In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!

PUMPKIN RAISIN BARS

Steps:

• Preheat oven to 350 degrees.
• Set aside nuts and raisins, then combine the rest of the ingredients in a large mixing bowl.
• Beat at a low speed until mixture is moist, then beat for an additional 2 minutes at medium speed.
• Stir in nuts and raisins with a spoon.
• Pour mixture into a greased 15x10x1 baking pan.
• Bake for 25-30 minutes or until done.
• Let cool.
• To make frosting combine all the frosting ingredients into a bowl and mix until well blended and smooth.
• Frost bars when they have completely cooled.
• Once bars have been frosted keep refridgerated.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

PECAN-RAISIN CINNAMON ROLLS

Steps:

• In a very large bowl, combine 8 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 15 minutes., Turn onto a lightly floured surface; divide in half. Roll each half into a 24x15-in. rectangle. Brush with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over dough. Sprinkle with pecans and raisins. , Roll up jelly-roll style, starting with the long sides; pinch seams to seal. Cut each into 24 rolls. Place rolls, cut side up, in four greased 13x9-in. baking pans., Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 425° for 18-22 minutes until golden brown. , In a small bowl, combine the butter, confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over warm rolls. Cool on wire racks.