Walnut Raisin Cake Food

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.

RAISIN-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°F Grease and flour a 9" square pan.
• Cream butter and 1 C sugar until light and fluffy. Beat in eggs and vanilla. Blend in yogurt.
• Sift flour with baking soda, baking powder, and salt. Blend into creamed mixture, mixing well.
• Spread half the batter in the pan.
• Mix nuts with remaining 1/2 C sugar and cinnamon. Sprinkle nut mixture over batter in pan. Sprinkle raisins (craisins) over nut layer. Spoon remaining batter evenly over the top.
• Bake 40 to 50 minutes, or until a toothpick comes out clean. Cool in pan 10-15 minutes then remove and put on rack. Serve warm.

APPLE, RAISIN, WALNUT CAKE

Steps:

• Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

WALNUT & RAISIN OATCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Dissolve the baking powder in the milk. Beat the butter and sugar until pale and creamy, then mix in the oats, flour, raisins, walnuts and milk to make a stiff dough.
• Tip the dough onto lightly floured surface and roll out until about 1cm thick. Cut into circles with a 5cm pastry cutter, place on an oiled baking sheet, then bake for 15 mins until lightly golden. Leave to cool, then serve with cheese. Can be baked up to 2 days ahead and kept in an airtight container until serving.

RAISIN-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350°.
• Spray a 9-inch springform pan with nonstick cooking spray.
• In a small bowl, combine raisins, walnuts, 1/4 cup brown sugar, and cinnamon; set aside.
• In a large bowl, beat butter, sugar, and remaining 1/4 cup brown sugar at medium speed with a mixer until creamy.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• In a medium bowl, combine flour, baking powder, baking soda, and salt.
• Gradually add to butter mixture, beating just until combined.
• Stir in sour cream.
• Spoon half the batter into prepared pan.
• Top evenly with reserved raisin mixture.
• Spread remaining batter evenly over raisin mixture.
• Bake for 45-55 minutes or until a pick comes out clean.
• Remove sides of pan.
• In a small bowl, combine powdered sugar and cream.
• Drizzle over cake.
• Garnish with walnuts, if desired.
• Cut into wedges and serve.