RAISIN PUDDING CAKE
This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.
Provided by mandabears
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour either a 10 inch tube pan or bundt pan.
- I use Bakers Joy spray,.
- In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
- Blend well, then mix for 3 minutes at medium speed.
- Stir in raisins and walnuts.
- Pour into prepared pan.
- Bake for 1 hour.
- Cool in pan for 15 minutes.
- Remove from pan and continue cooling on cake rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6
RUM RAISIN RICE PUDDING
Steps:
- In a small bowl, combine the raisins and rum. Set aside.
- Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)
- Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, and the raisins with any remaining rum. Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.
RUM RAISIN BREAD PUDDING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
- Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
- Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.
QUICK RAISIN PUDDING
Make and share this Quick Raisin Pudding recipe from Food.com.
Provided by Sackville
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together 1/4 cup brown sugar, flour, baking powder, salt, raisns and milk in a greased casserole dish.
- Sprinkle remaining brown sugar and nutmeg on top of batter and dot with butter.
- Pour on the boiling water.
- Bake at 375 for 30 minutes.
RAISIN BREAD PUDDING
My sister gave me the recipe for this delicious bread pudding that's dotted with raisins. It's a big hit with everyone who tries it. A homemade vanilla sauce comes together quickly on the stovetop and is drizzled over warm servings of this old-fashioned, tasty treat. -Sherry Niese, McComb, Ohio
Provided by Taste of Home
Categories Desserts
Time 4h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place bread cubes in a greased 3-qt. slow cooker. In a large bowl, beat eggs and milk; stir in the sugar, butter, raisins and cinnamon. Pour over bread; stir. , Cover and cook on high for 1 hour. Reduce heat to low; cook for 3-4 hours or until a thermometer reads 160°., For sauce, melt butter in a small saucepan. Stir in flour until smooth. Gradually add water, sugar and vanilla. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with warm bread pudding.
Nutrition Facts : Calories 448 calories, Fat 19g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 378mg sodium, Carbohydrate 61g carbohydrate (42g sugars, Fiber 1g fiber), Protein 10g protein.
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
CARAMEL PUDDING CAKE
This recipe dates back to the 1800s. It was a favorite of my father's and is now a hit with a husband. It works especially well when you've had a busy day and need to make a dessert pronto!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small bow combine flour, baking powder and salt; cut in butter until crumbly. Stir in raisins and milk. , Spread into a greased 8-in. square baking pan. Combine brown sugar and boiling water; pour over batter. Bake until golden brown, 35-40 minutes. Serve warm.
Nutrition Facts : Calories 332 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 296mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER CAKE WITH RAISIN SAUCE
A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!
Provided by smoke alarm jr
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Mix the first 5 dry ingredients together and set aside.
- Beat Crisco and sugar until well blended.
- Add molasses and beat well.
- Add eggs one at a time beating well between each one.
- Add half of flour mixture and mix well.
- Add 1/3 cup of boiling water and mix well.
- Add the rest of the dry and mix well.
- Add rest of boiling water and mix well.
- Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
- For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
- Remove pan from heat.
- In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
- Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
- Remove from heat and stir in butter.
- Pour over the cut squares of cake.
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
STICKY DATE & RAISIN PUDDING
Keep everyone happy with this sticky toffee-like steamed basin pudding packed with dried fruit
Provided by Good Food team
Categories Dessert
Time 4h
Number Of Ingredients 10
Steps:
- Put the dates, raisins, milk and brandy or rum in a small saucepan and bring to the boil. Simmer for 5 mins until the fruit is soft and the liquid has been absorbed - don't worry if it looks a little curdled. Leave to cool. Meanwhile, generously butter a 1.2-litre pudding basin.
- To prepare your steamer, place a snugly fitting upturned bowl or saucer in the base of a large, deep saucepan, big enough to hold your pudding basin. Cut out a large circle of baking parchment and one of foil, both 5cm wider than the rim of your pudding basin. Make a sharp pleat down the centre of both, then butter one side of the parchment - this will be your lid. Set aside. Boil the kettle for the steamer.
- In a mixing bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs, beating again until well combined. Finally, add the flour, mixed spice, orange zest, date mixture and a pinch of salt, and stir everything well with a spatula until there are no visible lumps of flour. Tip the cake mixture into your pudding basin. Cover the bowl with the parchment, butter-side down and pleat on top, then the foil. Push the sides of the lid down, then tie a piece of string securely under the lip of the basin. Use any overhanging string to create a handle to help you lift the pudding.
- Stand the pudding basin on top of the upturned bowl or saucer in the saucepan and fill the pan with enough boiling water to come halfway up the side of the basin. Bring to a gentle simmer, then cover the pan with a lid and leave to steam for 2½ hrs, topping up with boiling water if the level gets low. Check the pudding is cooked by inserting a skewer into the centre. If the skewer has any uncooked mixture on it, return it to the pan to steam for another 15 mins, then check again. Once cooked, you can cover the pudding with clean baking parchment and foil and keep for up to a week. Re-steam the pudding for 1 hr before serving.
Nutrition Facts : Calories 418 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 36 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
HALF-HOUR PUDDING CAKE (MONTREAL PUDDING)
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
- Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
- Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
- Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 44.3 g, Cholesterol 4 mg, Fat 1.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 0.9 g, Sodium 70.6 mg, Sugar 33 g
CRANBERRY PUDDING CAKE:
Make and share this Cranberry Pudding Cake: recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
- COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
- SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
- BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
- Margo Oliver's Most Treasured Recipes.
RAISIN PUDDING
This old-fashioned dessert tastes like the comforting long-cooked pudding Grandma used to make, but it really is quick and easy to prepare. The flavor is wonderful. We have it often because my whole family enjoys it. You can make it sugar-free, if you'd like, by using sugar-free pudding mix. -Margaret Vieth, Norwalk, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine pudding mix, milk and water; cook over medium heat until thickened. Remove from the heat; stir in the raisins and vanilla. Cool for 15 minutes; stir in yogurt. Spoon into individual desserts dishes. Chill for 2-3 hours. If desired, garnish with whipped topping and sprinkle with nutmeg.
Nutrition Facts :
RAISIN SAUCE FOR POUND CAKE
This home-style dessert that takes just moments to prepare. "I often substitute white cupcakes for the pound cake," says Charlene Turnbull from Wainwright, Alberta. "It's one of our favorite desserts!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.
Nutrition Facts :
APPLE RAISIN PUDDING CAKE
Make and share this Apple Raisin Pudding Cake recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Mix apples and 1 cup sugar together and let stand until sugar is dissolved.
- Add eggs and mix well.
- Sift together the 1 cup flour, cinnamon, and baking soda. Stir into apple mixture.
- Add 1 cup walnuts, 3/4 cup raisins, and 1 teaspoon vanilla.
- Pour into a greased 8x8 pan and bake at 375 degrees for 40-45 minutes.
- While cake is baking, mix 1/2 cup brown sugar, 1/2 cup sugar, 1 cup water, and 2 tablespoons flour in a small saucepan.
- Cook over medium heat until slightly thick and clear.
- Add butter, 1 teaspoon vanilla, 1/2 cup walnuts, and 1/2 cup raisins and stir until butter is melted.
- Pour topping over hot baked cake while still in pan.
Nutrition Facts : Calories 402.5, Fat 17.8, SaturatedFat 5.9, Cholesterol 35.8, Sodium 184.2, Carbohydrate 60.2, Fiber 2.5, Sugar 45.5, Protein 4.6
RAISIN PUDDING
This recipe for a pudding featuring brandy-soaked raisins comes from Argentina.
Provided by Aldana
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Soak raisins in brandy for 1/2 hour.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch, round pan.
- Cream butter with sugar. Add 4 eggs, lemon zest, flour, and baking powder. Mix well . Add brandy and raisins.
- Bake for about 50 minutes. Cut into wedges to serve.
Nutrition Facts : Calories 958.8 calories, Carbohydrate 130 g, Cholesterol 215.5 mg, Fat 38.7 g, Fiber 3.4 g, Protein 13.2 g, SaturatedFat 23 g, Sodium 622.6 mg, Sugar 66.4 g
RAISIN BREAD PUDDING I
A delicious, easy to make Bread Pudding. Enjoy!
Provided by Monica
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray one 9 inch pie dish with non-stick coating.
- In a large bowl, beat together the eggs and egg whites until foamy. Mix in the milk, honey and vanilla.
- Stir in the bread cubes and pour into pie dish.
- Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 22.7 g, Cholesterol 63.2 mg, Fat 2.9 g, Fiber 1.1 g, Protein 7.4 g, SaturatedFat 0.8 g, Sodium 169.3 mg, Sugar 9.1 g
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