Boiled Raisin Sheetcake Recipes

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:

• 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.

Steps:

• In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves.
• Bring mixture to boiling point, cover and let simmer for 6 minutes.
• Cool to lukewarm and add vanilla.
• Add soda to flour and mix.
• Combine flour and raisin mixture well.
• Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan.
• This cake improves with keeping.
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• NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

Steps:

• Preheat oven to 400°F.
• Bring water to boil in small pot, add raisans and boil 5 minutes. Cool. Do not drain water - it will be used in recipe.
• Cream shortening and sugar.
• Add eggs and beat well.
• Add cooled raisans with any left over water, and vanilla.
• Stir flour, baking powder, baking soda, salt, cinnamon and allspice to wet ingredients.
• Drop by teaspoon onto a lightly greased cookie sheet. This mixture is not meant to be really dry.
• Bake 10 minutes.

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:

• Cream margarine and sugar together; add eggs and juice.
• In separate bowl, combine dry ingredients.
• Combine the two in one large mixing bowl.
• (Don't forget to fold in the raisins).
• Bake in 9 x 13-inch pan for 40 to 45 minutes at 350°F.
• This goes good with a maple icing.

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.

Steps:

• 1. Boil sugar, shortening, water, raisins and spices for 5 minutes; remove from heat and let cool completely.
• 2. Mix dry ingredients together; add to cooled mixture stirring by hand.
• 3. Preheat oven to 375 degrees. Pour cake mixture into a large greased and floured loaf pan or 3 smaller aluminum loaf pans and place walnut halves across the top of cake(s). Bake for 1 hour, stick a toothpick in center of cake, if it comes out wet bake for an additional 10 minutes. Cool; pour brandy over the top of the cake and cover with aluminum foil. Let sit in a dark place for at least 3 months for the raisins to ferment.
• 4. For Vanilla Sauce: Bring milk and 1/2 cup sugar to a boil, stirring until sugar is dissolved.
• 5. Beat yolks and 2 Tbsp sugar together until light and lemon-colored.
• 6. Remove pan from heat and pour milk over eggs, stirring vigorously. Pour milk mixture into pan and heat, without boiling, until thickened.
• 7. Remove from heat; add vanill and butter and stir.
• 8. NOTE: This cake will keep for quite awhile. If it should become hard around the edges, just make the vanilla sauce and pour over it.

Steps:

• Gently boil coffee, raisins, currants, orange peel, sugars, nutmeg, and butter over moderate heat, uncovered, in a 3-quart heavy saucepan, stirring occasionally, 5 minutes. Cool mixture to room temperature, stirring occasionally, about 1 hour.
• Put a small roasting pan filled halfway with hot water on rack in lowest position in oven (to provide moisture during baking). Put remaining oven rack in middle position and preheat oven to 350°F. Generously butter tube pan.
• Whisk together flour, baking powder, baking soda, and salt in a bowl, then stir into raisin mixture until combined well. Spoon batter into tube pan and smooth top. Bake in middle of oven until a wooden pick or skewer inserted in center of cake comes out clean, about 1 1/2 hours.
• Cool cake completely in pan on a rack, about 2 1/2 hours, then turn out onto a serving plate.
• *Available at chefshop.com.

Steps:

• In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. , In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.

Steps:

• In a saucepan add raisins and water.
• Boil 15 minute.
• Drain keeping liquid.
• There should be 1 cup left over.
• If not add enough water to make 1 cup.
• Cool.
• Cream butter and sugar.
• Add egg and beat well.
• Add dry ingredients alternately with water.
• starting and ending with dry ingredients.
• Add vanilla and stir in raisins.
• Pour into greased 9"x11" or 9"x13" pan.
• Bake 350 for 30-35 minute.
• Icing:.
• Brown butter and brown sugar.
• Add water.
• Beat in icing sugar until spreading constituency.
• Ice with above recipe or dimple icing.