BOILED RAISIN CAKE
This recipe was in a box of loose recipes I'd cut out of magazines and newspapers. I'm posting it here so it won't get lost. See NOTE at bottom of recipe if you don't have pastry flour. UPDATE-- Made this today. It didn't rise much, maybe it's not supposed too. I did use pastry flour. The flavor is wonderful. I dropped the salt down to 1/2 teaspoon, and used butter instead of shortening. There's less than 1/2 left it was so tasty.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
- Bring mixture to boiling point, cover and let simmer for 6 minutes.
- Cool to lukewarm and add vanilla.
- Add soda to flour and mix.
- Combine flour and raisin mixture well.
- Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
- This cake improves with keeping.
- -------------------------------------.
- NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
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
BOILED RAISIN SHEETCAKE
Make and share this Boiled Raisin Sheetcake recipe from Food.com.
Provided by moose Belfour
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream margarine and sugar together; add eggs and juice.
- In separate bowl, combine dry ingredients.
- Combine the two in one large mixing bowl.
- (Don't forget to fold in the raisins).
- Bake in 9 x 13-inch pan for 40 to 45 minutes at 350°F.
- This goes good with a maple icing.
Nutrition Facts : Calories 401.8, Fat 9, SaturatedFat 1.8, Cholesterol 35.2, Sodium 314.8, Carbohydrate 78.2, Fiber 2.5, Sugar 46.7, Protein 5.5
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
GRANDMA'S BOILED RAISIN CAKE
My favorite cake. As Recipe Zaar won't accept the word small or large I will write here...Grandma's recipe says a large cup of raisins and a small tsp baking powder.
Provided by cookalot 2
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan add raisins and water.
- Boil 15 minute.
- Drain keeping liquid.
- There should be 1 cup left over.
- If not add enough water to make 1 cup.
- Cool.
- Cream butter and sugar.
- Add egg and beat well.
- Add dry ingredients alternately with water.
- starting and ending with dry ingredients.
- Add vanilla and stir in raisins.
- Pour into greased 9"x11" or 9"x13" pan.
- Bake 350 for 30-35 minute.
- Icing:.
- Brown butter and brown sugar.
- Add water.
- Beat in icing sugar until spreading constituency.
- Ice with above recipe or dimple icing.
Nutrition Facts : Calories 238.8, Fat 9.8, SaturatedFat 6, Cholesterol 38.5, Sodium 188.1, Carbohydrate 37.3, Fiber 0.9, Sugar 25.2, Protein 2.2
BOILED RAISIN CAKE
Categories Cake Fruit Dessert Bake Christmas Quick & Easy Currant Orange Raisin Fall Winter Nutmeg Boil Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 14
Steps:
- Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
- Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
- Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
- *Available at chefshop.com.
RAISIN SNACK CAKE
Ana Colon in Wisconsin Rapids, Wisconsin enjoys whipping up a batch of these down-home delicious raisin bars for breakfast, coffee breaks or dessert. "They couldn't be much quicker or easier to make," she says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 106 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 105mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
BOILED RAISIN CAKE II
Cake with a difference. You do not have to cream butter and sugar or beat the eggs. This involves boiling raisins, margarine and sugar together and adding flour to it. Simple and tasty. Just the way I love it.
Provided by Kaniska
Categories Desserts Cakes Coffee Cake Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan.
- Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely.
- Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 36.4 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 2.3 g, Protein 2.6 g, SaturatedFat 9.8 g, Sodium 51.1 mg, Sugar 22.8 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.
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 :
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
GRANDMA'S TOUCH BOILED RAISIN CAKE
I love recipes that allow me to bake out of the cupboard at those times when the fridge is empty. This is a dense, moist cake that came out of the war years because it is eggless, milkless and could be butterless. It is great topped with Recipe #3730. I have used other dried fruits to replace part of the raisins. Two years in a row I have brought this cake to a scrapbooking retreat and both times received requests for the recipe so I am posting it here. Prep time does not include cooling time.
Provided by redplaid huf
Categories Dessert
Time 45m
Yield 9-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix sugar, butter, water, raisins, cinnamon, nutmeg and cloves in pot and bring to a boil. Boil for 3 minutes and then cool.
- Mix flour and baking soda and add to cool raisin mixture.
- Spread into greased and floured 9" square. Bake at 350 F for about 25 minutes. The top of the cake will bounce back when lightly tapped. Be careful, over cooking will dry it out.
- Dust with icing sugar or frost with "Poor Man's Frosting" or forget it. It is great just on it's own.
Nutrition Facts : Calories 358.4, Fat 10.7, SaturatedFat 6.6, Cholesterol 27.1, Sodium 296.1, Carbohydrate 64.5, Fiber 1.9, Sugar 38, Protein 3.8
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