Golden Raisin Polenta Cake Recipes
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
RAISIN AND POLENTA CAKE
Make and share this Raisin and Polenta Cake recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 160 C and line sides and base of deep 20 cm round cake tin.
- Beat butter, sugar and vanilla with electric mixer till light and creamy.
- Add eggs, beat well and transfer mixture to bigger bowl.
- Add raisins, polenta, almond meal, baking powder and lemon rind.
- Combine well.
- Spoon mix into tin.
- Bake one hour or until skewer comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 452.5, Fat 29.2, SaturatedFat 13.8, Cholesterol 109.2, Sodium 241.6, Carbohydrate 45.4, Fiber 3.5, Sugar 29.6, Protein 6.7
HOW TO MAKE PERFECT POLENTA
Polenta is nothing more than coarsely ground cornmeal. The classic ratio is 1 part polenta to 4 parts water, but I like to measure the polenta just a little scant of a full cup. I often use chicken broth instead of water. It's a perfect base for any kind of saucy meat or mushroom ragout.
Provided by Chef John
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 55m
Yield 4
Number Of Ingredients 5
Steps:
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until all polenta is stirred in and there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off heat and gently stir 2 tablespoons butter into polenta until butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until cheese has melted. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 31 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 2.7 g, Protein 9.2 g, SaturatedFat 8.2 g, Sodium 1186.1 mg, Sugar 2 g
GOLDEN RAISIN POLENTA CAKE
I found this recipe on the side of a box of Golden Raisins. I really liked it.
Provided by Debbie Fontana @dfont
Categories Cakes
Number Of Ingredients 7
Steps:
- Cream butter and sugar in large bowl until light. Beat in eggs and vanilla.
- Combine flour, cornmeal, and raisins in small bowl. Stir into batter until well blended.
- Spread batter in a well greased and floured 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Bake in preheated 325 oven for 1 hour and 15 minutes to 1 hour and 25 minutes or until crusty on top and pick in center comes out clean.
- Cool in pan for 10 minutes. Loosen edges, remove from pan. Cool completely on wire rack. Makes 1 loaf.
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