Cinnamon Raisin Cake With Caramel Glaze Recipes

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

CINNAMON RAISIN CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees. Grease 10-inch tube pan.
• Mix brown sugar, flours, cinnamon, allspice, nutmeg, baking powder, baking soda and salt in large bowl.
• Add milk, oil, orange juice, vanilla and eggs. Beat on low speed until ingredients are moistened. Beat on high speed 2 minutes.
• Gently stir in raisins and walnuts. Pour into prepared pan.
• Bake 55 minutes or until sides of cake are browned and pulled away from pan. Cool in pan 20 minutes. Invert onto wire rack; cool completely.
• For the Caramel Glaze, mix brown sugar, butter, cream and salt in medium saucepan. Bring to boil, stirring constantly. Cool slightly.
• Add confectioners' sugar and vanilla; mix with wire whisk until well blended. Spoon over cake.
• Garnish with crystallized ginger, if desired.

GLAZED RAISIN SHEET CAKE

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.