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
FRESH APPLE SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.
RAISIN SHEET CAKE
I found this in Taste of Home. Try this when you're cooking for a crowd! This tasty sheet cake with its creamy glaze is irrisistible!
Provided by truebrit
Categories Dessert
Time 35m
Yield 1 sheetcake, 24 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, soak raisins in boiling water for 5 minutes.
- Drain, reserving 1 cup liquid; set raisins and liquid aside.
- In a large mixing bowl, cream butter and sugar.
- Add eggs and mix well.
- In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid.
- Fold in raisins by hand.
- Pour into a greased 15" x 10" x 1" pan.
- Bake at 375F for 15-20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes.
- Meanwhile, combine glaze ingredients in a small bowl.
- Pour over warm cake, and spread evenly.
- When cool, cut into bars.
Nutrition Facts : Calories 250.9, Fat 8.9, SaturatedFat 5.4, Cholesterol 39.5, Sodium 193.5, Carbohydrate 41.3, Fiber 0.9, Sugar 25.3, Protein 2.8
RAISIN CAKE
This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.
Provided by Terry
Categories Desserts Cakes Spice Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 53.5 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 337 mg, Sugar 32.2 g
RAISIN SPICE CAKE
This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. , In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 340 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 207mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
BOILED RAISIN CAKE I
This cake doesn't need frosting or icing. It is easy for kids to make, and is hard to mess up.
Provided by Marcie Smith
Categories Desserts Cakes Sheet Cake Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Boil raisins in 2 cups of water for 15 minutes. Remove from heat.
- Add vegetable oil and cold water to the raisins.
- Mix sugar, flour, spices, baking soda, and salt in a large bowl.
- Add the raisin mixture, and stir till just mixed.
- Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Nutrition Facts : Calories 436.3 calories, Carbohydrate 84.6 g, Fat 9.8 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 205.8 mg, Sugar 47.8 g
RAISIN BAR SHEET CAKE
This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.
Provided by Kathy
Categories Bar Cookie
Time 40m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
- In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
- Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
- Make Icing: Put powdered sugar into a bowl.
- In a small bowl, combine water and butter, than add vanilla and syrup.
- Add to sugar and beat until creamy, adding water to obtain correct consistency.
- Drizzle over slightly warm cake.
Nutrition Facts : Calories 258.3, Fat 9.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 81.5, Carbohydrate 42.6, Fiber 0.8, Sugar 28.8, Protein 2.4
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 :
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
ALMOND RAISIN CAKE WITH SHERRY
Forget the tea and cake here and serve this with a glass of sherry. For the best result make this the day before so the flavours can infuse
Provided by Emma Lewis
Categories Afternoon tea, Buffet, Dessert, Lunch, Treat
Time 45m
Yield Serves 6 with leftovers
Number Of Ingredients 10
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.
Nutrition Facts : Calories 501 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.57 milligram of sodium
RAISIN POUND CAKE
Yellow cake mix, applesauce and raisins make this moist pleasantly spiced loaf a no-fuss favorite of LuEllen Spaulding. "I turn to this recipe when unexpected guests drop by because I usually have the ingredients in the cupboard," writes the Caro, Michigan baker. For a special occasion, top slices with fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
ORANGE RAISIN CAKE
Make and share this Orange Raisin Cake recipe from Food.com.
Provided by scarley
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 13x9x2 inch baking pan; set aside. Use a vegetable peeler to remove the zest from the orange. Juice the orange, reserving 1/3 cup; set aside. In a food processor place the zest, raisins, and walnut pieces. Cover and process until finely ground; set aside.
- In a large bowl with an electric mixer on med to high speed beat together the shortening and 1 cup sugar until combined. Add eggs and beat until combined. In a small bowl stir together the buttermilk and baking soda until soda is dissolved. Add to flour mixture with vanilla and beat until combined. Stir in raisin mixture. Spoon batter into prepared pan.
- Bake in a 350 degree oven for 30 minutes.
- Meanwhile, in a small bowl stir together 1 cup sugar and reverved orange juice until combined. Remove cake from oven. Pour sugar mixture over cake. Return to oven; bake for 8 to 10 minutes more or until topping is bubbly. Cool on wire rack.
Nutrition Facts : Calories 281.1, Fat 9.7, SaturatedFat 2.1, Cholesterol 27.1, Sodium 177.6, Carbohydrate 46.4, Fiber 1.2, Sugar 32.1, Protein 3.8
APPLESAUCE RAISIN CAKE
Many years ago, a new neighbor invited me for coffee. She served this delicious, moist cake and a few days later I asked her for the recipe. She wrote it by hand on a sweet little recipe card, which I still have. And 28 years later, she is my dearest friend.
Provided by MindiLouWho
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325. Butter and flour a 10-inch tube pan.
- Cream butter and sugar until light and fluffy. Stir in applesauce and vanilla.
- Sift dry ingredients together and then sift over applesauce mixture. Sprinkle with raisins and blend gently.
- Pour batter into pan and bake approximately 65-75 minutes or until a toothpick inserted in the center comes up clean. Cool in pan 10 minutes then remove from pan to finish cooling.
Nutrition Facts : Calories 449.4, Fat 15.9, SaturatedFat 9.8, Cholesterol 40.7, Sodium 323, Carbohydrate 75.5, Fiber 2, Sugar 40.6, Protein 3.9
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.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 40.3 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 357.4 mg, Sugar 24.3 g
GLAZED RAISIN SHEET CAKE
Make and share this Glazed Raisin Sheet Cake recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 36m
Yield 24-36 serving(s)
Number Of Ingredients 9
Steps:
- Place raisins in bowl and cover with boiling water and let stand 5 minutes.
- drain, reserving 1 cup liquid.
- mix dry ingredients and add to wet and then add reserved raisin liquid -- Stir well to blend completely --
- pour into a greased jelly roll pan.
- bake at 375* for 16-20 minutes.
- cool on wire rack 15 minutes --
- prepare glaze of 1 1/2 cups powdered sugar.
- 1 tbls butter, melted and 3-4 tbls milk.mix till of spreading consistency and spread on slightly cooled cake.
- let stand on wire rack till set.
Nutrition Facts : Calories 216.3, Fat 8.3, SaturatedFat 5, Cholesterol 38, Sodium 189.1, Carbohydrate 33.8, Fiber 0.9, Sugar 17.9, Protein 2.8
RAISIN CAKE
My mom always made this cake at Christmas time. She would cut it in bar size pieces and put it with the Christmas cookies. It was always one of my favorites, and my dad's as well. Don't over bake and make sure you keep it in a air tight container until you are ready to eat. Measurements for the frosting are approximates. Only add enough water to make the glaze easily spreadable. These can be frozen for a couple weeks.
Provided by Color Guard Mom
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
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.
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