Raisin Bar Sheet Cake Recipes

Steps:

• Preheat oven to 350 degrees. Butter a 10-by-15-inch rimmed baking sheet. Line bottom with parchment paper, and butter parchment; set sheet aside.
• Make filling: Pulse raisins and sugar in a food processor until almost pureed. Transfer to a saucepan. Whisk cornstarch into 1 cup cold water; whisk into raisin mixture. Stir in cider. Simmer over medium-low heat, stirring occasionally, until mixture thickens and sugar has dissolved, about 6 minutes.Let cool completely.
• Make dough: Whisk together flour, baking soda, and salt in a medium bowl; set aside. Put shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth. Add brown sugar, and mix until pale and fluffy, 2 to 3 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Mix in oats.
• Press half the dough into prepared baking sheet. Spread raisin filling evenly over top of dough. Crumble remaining dough on top of filling using your fingers, gently pressing down so that topping covers filling. Bake, rotating sheet halfway through, until top is golden brown, about 35 minutes. Let cool completely in sheet on a wire rack. Cut into 2-inchsquares. Bars can be stored between layers of parchment in airtight containers at room temperature up to 5 days.

Steps:

• Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
• In a large bowl, whisk together butter, sugars, egg, salt, and cinnamon until smooth. Add flour, oats, and raisins; fold in just until combined.
• Spread batter in prepared pan, and bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 bars.

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.

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.

Steps:

• In a small saucepan, combine raisins and water; bring to a boil. Drain; reserve 1 cup liquid and set raisins aside. , In a bowl, cream shortening and sugar; add eggs. Add baking soda to raisin liquid. Sift together flour, nutmeg, cinnamon and salt; add alternately with raisin liquid to creamed mixture. Stir in raisins and nuts. Spread in a lightly greased 15x10x1-in. baking pan. , Bake at 350° for 25-30 minutes. If desired, glaze with confectioners' sugar icing while hot. Cut while warm.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• Place the raisins and water into a small saucepan. Bring to a boil, and cook for 3 minutes. Drain, and reserve the liquid. Set aside to cool slightly.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and vanilla until well blended. Combine the flour, baking soda, salt and cinnamon; stir into the batter alternately with the raisin water. Set aside 1/4 cup of the raisin liquid to use for the frosting. Mix in raisins last. Spread the batter evenly into the prepared pan.
• Bake for 20 minutes in the preheated oven, or until the top is lightly browned. While the cake is baking, stir together the reserved raisin water, maple extract and confectioners' sugar to make a thin glaze. Pour over the cake while still hot. Cool, then cut into squares to serve.

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.