Raisin Nut Frosting Recipes

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!

RAISIN NUT FROSTING

Steps:

• 1. Boil the sugar and water to a firm ball stage.
• 2. Pour SLOWLY over beaten egg whites , beating until cool and the right consistency to spread.
• 3. Add the raisins and nuts , and for a happy change add a few drops of maple flavoring.
• 4. https://www.justapinch.com/recipe/karla-everett/spice-layer-cake/cake

RAISIN PUMPKIN BARS

Steps:

• In a large bowl, beat the sugar, pumpkin, oil and eggs. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves; gradually add to pumpkin mixture and mix well. Stir in raisins and nuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick is inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the butter, cream cheese, milk and vanilla in a bowl; beat until smooth. Gradually beat in confectioners' sugar. Spread over top; cut into bars. Store in the refrigerator.

RAISIN CINNAMON BARS

Steps:

• In a large bowl, combine butter and brown sugar until crumbly, about 2 minutes. Beat in egg. Gradually beat in coffee. Combine the flour, baking powder, cinnamon, baking soda and salt. Gradually add to the coffee mixture until blended. Stir in raisins and pecans., Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 18-20 minutes or until edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes., Meanwhile for icing, in a small bowl, combine the confectioners' sugar, vanilla and enough water to achieve spreading consistency. Spread over warm bars.

RAISIN NUT FROSTING

Steps:

• mix crisco, cream cheese, vanilla well and then add powdered sugar -- if necessary.add a few drops of milk, half and half to desired spreading --
• beat 5 minutes.
• stir in nuts and raisins --
• may use walnuts or pecans.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

APPLESAUCE RAISIN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

RAISIN CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

RAISIN SPICE CAKE WITH PENUCHE FROSTING

Steps:

• sift flour with soda, salt and spices -- set aside.
• cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
• stir in applesauce and nuts.gradually blend to sifted dry ingredients --
• pour batter into 3 waxed paper lined and greased 8" round cake pans --
• bake at 350* for 20-25 minutes --
• cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
• to prepare PENUCHE FROSTING:.
• combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
• remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
• stir in vanilla, nuts and raisins.