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.
RAISIN SPICE CAKE (MICROWAVE)
Make and share this Raisin Spice Cake (Microwave) recipe from Food.com.
Provided by Bluenoser
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix the raisins, brown sugar, water, shortening, molasses and spices in a microwaveable container.
- Microwave on high for 5-7 minutes until it is boiling.
- Cool slightly.
- Mix the flour and baking soda together.
- Add to the raisin mixture.
- Pour into a greased 8 inch microwave pan and bake on HIGH 5 minutes or until the centre is done (test with a toothpick).
- Tastes great with a brown sugar icing.
Nutrition Facts : Calories 404, Fat 13.3, SaturatedFat 3.3, Sodium 173.5, Carbohydrate 70.7, Fiber 1.9, Sugar 41.9, Protein 3.7
APPLESAUCE-OATMEAL RAISIN CAKE
Steps:
- Bring the water to a boil in a medium-size saucepan over moderately high heat. Stir in the oats. When the liquid returns to a boil, stir in the raisins and salt. Reduce the heat and simmer 4 to 5 minutes, stirring occasionally, until the oats are soft and the water is absorbed. Remove from heat, stir in the sugar, applesauce, and oil. Cool to lukewarm. Meanwhile, heat the oven to 350 degrees, and grease the pan. Put the flour, baking soda, cinnamon, and nutmeg into a large bowl. Stir to mix well. Stir the eggs into the oat mixture. Add the flour mixture, and stir just until moistened. Spread in the prepared pan and bake 30 to 40 minutes, or until the cake starts to shrink from the sides of the pan and a wooden pick inserted in the center of the cake comes out clean. Place the pan on a wire rack to cool. The cake is good served warm. Or cool completely, cover tightly, and store overnight at room temperature before serving or freezing.
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!" From Taste Of Home
Provided by The Daycare Lady
Categories Dessert
Time 1h
Yield 1 13x9 cake, 12 serving(s)
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 mixing 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 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until cake test done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 427.5, Fat 10.4, SaturatedFat 2.7, Cholesterol 53.7, Sodium 259.4, Carbohydrate 80, Fiber 1.9, Sugar 50.8, Protein 6.2
APPLESAUCE SPICE CAKE
Provided by Food Network
Time 35m
Yield 9 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Grease a 9-inch square pan with olive oil. In a medium bowl combine flour, baking soda, cinnamon, nutmeg, and cloves.
- In a large bowl mix brown sugar and olive oil on medium speed with an electric mixer. Mix until blended. Add applesauce and mix well. Add flour mixture all at once. Beat on low speed until well blended. Stir in raisins and walnuts. Spoon batter into the prepared baking pan.
- Bake 20 to 25 minutes or until lightly browned.
- Cool completely on a wire rack. Cut into squares. Serve plain, dusted with powdered sugar, or frosted with whipped cream.
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
RAISIN SPICE CAKE WITH PENUCHE FROSTING
Make and share this Raisin Spice Cake With Penuche Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
Steps:
- sift flour with soda, salt and spices -- set aside.
- cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
- stir in applesauce and nuts.gradually blend to sifted dry ingredients --
- pour batter into 3 waxed paper lined and greased 8" round cake pans --
- bake at 350* for 20-25 minutes --
- cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
- to prepare PENUCHE FROSTING:.
- combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
- remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
- stir in vanilla, nuts and raisins.
Nutrition Facts : Calories 484, Fat 17.7, SaturatedFat 8.8, Cholesterol 61.3, Sodium 234.9, Carbohydrate 80.7, Fiber 1.8, Sugar 53.6, Protein 4
RAISIN SPICE LOAF CAKE
This is a recipe that my mother always made to include in our school lunches. It makes a huge cake and is very nice and moist. Mom sometimes called it War Cake.
Provided by Chef burnt toast
Categories Dessert
Time 1h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix together margarine, brown sugar, cinnamon, cloves, salt, raisins and water.
- Bring to a boil and boil gently for 5 minutes.
- Let cool to room temperature.
- To this cooled mixture, add flour, soda. Mix well.
- Place in a tube pan and bake at 350oF for 1 hour or until toothpick inserted comes out clean. Alternatively place in individual loaf pans and reduce cooking time accordingly.
Nutrition Facts : Calories 480.6, Fat 15.7, SaturatedFat 2.7, Sodium 600.3, Carbohydrate 83.3, Fiber 2.2, Sugar 49.7, Protein 4.7
RAISIN APPLESAUCE CAKE
This cake is one of my grandfather's favorites. And it seems like he always knows when you're making it-he must have a keen sense of smell! The recipe was passed down through the generations beginning with my great-grandmother. Sometimes I can imagine her making it all those years ago.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream the sugar and shortening. Beat in molasses until blended; set aside. Sift together flour, baking soda, cinnamon, cloves and salt; add to creamed mixture alternately with applesauce, beating well after each addition. Stir in raisins., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick comes out clean, about 45 minutes. Cake will not rise to top of pan. After 10 minutes, remove cake from pan and cool on a wire rack.
Nutrition Facts : Calories 328 calories, Fat 10g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 249mg sodium, Carbohydrate 58g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
SPICE RAISIN CAKE
Make and share this Spice Raisin Cake recipe from Food.com.
Provided by Jessi Garcia
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat over to 350°F Lightly grease a 9x9 inch baking pan.
- In a large bowl, beat margarine until well creamed.
- Add egg and vanilla and beat until well combined.
- Stir in yogurt.
- Sift together flour, nutmeg, cinnamon, cloves and baking soda.
- Fold into yogurt mixture.
- Add raisins and mix until just combined.
- Spoon mixture into prepared pan.
- Bake 35-45 minutes or until tester inserted in center of cake comes out clean.
- Cool 5 minutes on rack.
Nutrition Facts : Calories 224.5, Fat 1.1, SaturatedFat 0.5, Cholesterol 18, Sodium 192, Carbohydrate 49.6, Fiber 1.3, Sugar 26.6, Protein 4.8
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
ZUCCHINI RAISIN SPICE CAKE
Long-standing family favorite. I prefer mine made with chopped dates. Food processor makes it so easy. Adapted from The Pleasures of Your Food Processor by Norene Gilletz.
Provided by bonnie-one
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
- Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
- Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
- Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
- NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.
Nutrition Facts : Calories 467.5, Fat 26.1, SaturatedFat 3.4, Cholesterol 46.5, Sodium 367.2, Carbohydrate 55.6, Fiber 2.4, Sugar 35.1, Protein 6.1
SPICE RAISIN CAKE
Bernice Morris from Marshfield, Missouri sent in her aunt's recipe for a moist spiced dessert with plenty of raisins. It's so satisfying you won't know the sugar was replaced with sweetener. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a saucepan over medium heat, cook raisins and water until water is absorbed. Transfer to a bowl; add applesauce, oil, egg substitute, sweetener and vanilla. Combine the remaining ingredients; add to applesauce mixture and stir well. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts :
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 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
GERMAN WALNUT RAISIN SPICE CAKE
The next time you have guests over for dessert and coffee you'll want to serve them this impressive and delicious triple-layered Walnut Raising Spice Cake. Each layer is flavored with cinnamon, studded with raisins and walnuts, and frosted with a rich cream cheese and butter frosting. Make it ahead of time and refrigerate it until your guests arrive. Then serve it with lots of hot coffee, or surprise everyone and make espresso or cappuccino. McCalls Cooking School
Provided by Olha7397
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 17
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 completelyabout 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.
Nutrition Facts : Calories 626.3, Fat 29.7, SaturatedFat 14.5, Cholesterol 105.7, Sodium 323.8, Carbohydrate 87.6, Fiber 1.8, Sugar 69, Protein 6.2
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