Raisin Pound Cake Food

RAISIN POUND CAKE

Steps:

• In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.

MAPLE RAISIN POUND CAKE

Steps:

• Preheat the oven to 325ºF
• Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
• Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
• In a separate bowl, combine flour, salt and baking soda.
• Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
• Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
• Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
• Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.

RAISIN HONEY POUND CAKE

Steps:

• Rinse raisin,drain,dry on a towel and chop fine.
• Sift flour,baking powder and salt together.
• Cream butter with honey until fluffy. Add eggs and beat thoroughly.
• Add sifted dry ingredients and beat well. Add flavoring, raisins and nuts and mix well.
• Pour into a greased loaf pan and bake at 300 degrees for about 2 hours.

RUM RAISIN POUND CAKE

Steps:

• Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
• To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
• Spread them out over several layers of paper towels and dry thoroughly.
• Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
• Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
• Soften on low speed.
• Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
• Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
• Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
• Blend in the vanilla.
• Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
• Remove bowl from mixer and fold in raisins with a rubber spatula.
• Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
• Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
• Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
• Turn cake top side up onto a second cake rack to cool at room temperature.
• Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
• Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
• Wrap the cloth over the cake by lifting the ends and bringing them to the center.
• Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
• The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
• It is not necessary to remoisten the cheesecloth after the second day.
• Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

Steps:

• Combine the raisins and rum in a small bowl and soak for several hours or overnight.
• Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
• Combine the flour, baking powder and salt in a medium bowl. Set aside.
• Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
• Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
• Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
• While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
• Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

IRISH RAISIN CAKE

Steps:

• Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

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

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.

RAISIN SAUCE FOR POUND CAKE

Steps:

• With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

RAISIN PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour either a 10 inch tube pan or bundt pan.
• I use Bakers Joy spray,.
• In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
• Blend well, then mix for 3 minutes at medium speed.
• Stir in raisins and walnuts.
• Pour into prepared pan.
• Bake for 1 hour.
• Cool in pan for 15 minutes.
• Remove from pan and continue cooling on cake rack.
• Sprinkle with powdered sugar.

OLD-FASHIONED RAISIN CAKE

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.

RAISIN SNACK CAKE

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.

RAISIN CAKE

Steps:

• In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
• In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

GAIL'S RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.
• In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.
• Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

GLAZED RAISIN SHEET CAKE

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.

RAISIN CAKE

Steps:

• Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
• Add 1 cup cold water.
• In large mixing bowl cream ½ cup shortening and 2 cups sugar.
• Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
• Add raisins and water. Add 4 cups flour. Mix well.
• Put in a 13x9 inch greased baking pan.
• Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
• Frost with Glaze. Cut into bar cookies.