Dutch Cake With Raisin Icing Recipes

BOTERKOEK (DUTCH BUTTER CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
• In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
• Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
• Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

OLD-FASHIONED BOILED RAISIN CAKE WITH BROWN SUGAR FROSTING

Steps:

• Preheat oven to 350 degrees F.
• In a medium saucepan, mix together water, brown sugar, raisins, butter, and cocoa. Bring to a boil, and let simmer for 5 minutes. Remove from heat, and let cool.
• In a separate bowl, mix together, flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and ground cloves.
• Add wet ingredients to the dry ingredients, and stir until completely incorporated.
• Pour into a 13x9 inch glass dish or cake pan that has been generously sprayed with non-stick cooking spray.
• Bake for 35 minutes of until a toothpick comes out clean from the center of the cake.
• While cooling, prepare the Brown Sugar Frosting.
• In a medium sized saucepan, mix brown sugar, butter and milk. Heat until the sugar is dissolved, whisking constantly. Remove from heat and let cool completely.
• Once the sugar mixture is cooled, pour sugar mixture into a mixer bowl. Add powdered sugar and mix until a frosting is formed. If a runnier texture is desired, add milk 1 T. at a time until desired consistency.
• Frost the cake, and enjoy!