German Walnut Raisin Spice Cake Recipes

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RAISIN SPICE CAKE

This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 13



Raisin Spice Cake image

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.

Nutrition Facts : Calories 340 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 207mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

2 cups raisins
1-1/2 cups water
1/2 cup shortening
2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 large eggs, beaten
Confectioners' sugar

GERMAN WALNUT RAISIN SPICE CAKE

The next time you have guests over for dessert and coffee you'll want to serve them this impressive and delicious triple-layered Walnut Raising Spice Cake. Each layer is flavored with cinnamon, studded with raisins and walnuts, and frosted with a rich cream cheese and butter frosting. Make it ahead of time and refrigerate it until your guests arrive. Then serve it with lots of hot coffee, or surprise everyone and make espresso or cappuccino. McCalls Cooking School

Provided by Olha7397

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 17



German Walnut Raisin Spice Cake image

Steps:

  • Preheat oven to 350°F Grease and flour lightly THREE (8-by-1 1/2-inch) round layer cake pans.
  • Chop raisins and 1 cup walnuts fine; place in a medium bowl.
  • Add baking soda; then stir in boiling water.
  • Let mixture cool 1/2 hour.
  • Sift flour with cinnamon and salt.
  • In large bowl, with electric mixer at medium speed, beat 3/4 cup butter until creamy.
  • Add sugar, a little at a time, beating until light and fluffy.
  • Stop beater once or twice; scrape down side of bowl with rubber spatula.
  • Add eggs and egg yolks, one at a time.
  • Beat after each addition; scrape side of bowl with rubber spatula.
  • Beat until light and fluffy.
  • Add lemon juice and 1 1/2 teaspoons vanilla.
  • With wooden spoon, beat in flour mixture, in fourths, alternately with nut mixture, in thirds; begin and end with flour mixture.
  • Pour batter into prepared pans.
  • Place in oven, leaving space between pans.
  • Bake 25 to 30 minutes, or until top springs back when lightly pressed with fingertip and cake pulls away from edge.
  • Cool on wire rack 5 minutes.
  • With small spatula, loosen edge.
  • Turn out on wire rack; turn top up; let cool completely—about 1 hour.
  • MAKE FROSTING: In large bowl, with electric mixer at medium speed, beat cheese with butter and vanilla until creamy.
  • Add the confectioners; sugar; beat until light and fluffy.
  • Using 1 1/2 cups frosting, put layers together.
  • Use rest of frosting to cover top and side of cake.
  • With metal spatula, make decorative swirls in frosting; coarsely chop remaining walnuts; sprinkle around top.
  • Refrigerate until serving.
  • Makes 16 servings.

Nutrition Facts : Calories 626.3, Fat 29.7, SaturatedFat 14.5, Cholesterol 105.7, Sodium 323.8, Carbohydrate 87.6, Fiber 1.8, Sugar 69, Protein 6.2

1 1/2 cups seedless raisins
1 1/2 cups walnuts
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups sifted all-purpose flour (sift before measuring)
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
3/4 cup butter or 3/4 cup regular margarine
1 1/2 cups sugar
2 whole eggs
2 egg yolks
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
2/3 cup butter or 2/3 cup regular margarine, softened
3 teaspoons vanilla extract
1 1/2 lbs confectioners' sugar

APPLESAUCE RAISIN CAKE

This cake is moist and delicious. I am from Washington state and this is my Mother's recipe. Great topped with caramel frosting!

Provided by Sharon Sisson

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 11



Applesauce Raisin Cake image

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.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 71.4 g, Cholesterol 53.8 mg, Fat 19.8 g, Fiber 3 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 252 mg, Sugar 41.5 g

4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 eggs
2 ½ cups applesauce
1 ½ cups chopped walnuts
2 cups raisins

WALNUT-RAISIN CAKE

Another goody from McCalls Cooking School. Here's what the book says: "Here's a festive cake you can serve all through the year as well as on holidays. It's a light fruitcake, studded with raisins, nuts and cherries mellowed in bourbon, Southern style. Slice thinly and serve with coffee, sherry or even eggnog. It keeps well, and costs less than most fruitcake." Cook time does not include prep time for nuts/fruits. Make ahead a few days- it needs to mellow in the fridge.

Provided by CarbFiend

Categories     Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 13



Walnut-Raisin Cake image

Steps:

  • Preheat oven to 350*. Grease and flour well a 10-inch kuchen, bundt or tube pan. in large bowl, combine walnuts, cherries and raisins with 1/2 C bourbon; mix well. Let stand at room temperature several hours or overnight- liquid will be absorbed.
  • On sheet of waxed paper, sift flour with baking powder, salt and nutmeg; set aside. In large bowl of electric mixer, at medium speed, beat butter, sugar and vanilla until smooth and light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat at medium speed 4 minutes, occaisonally scraping side of bowl. Batter will become thick and lighter in color. At low speed, gradually beat in flour mixture until smooth.
  • Add to fruit; mix with wooden spoon to combine well. Turn into prepared pan; smooth top with spatula. Bake in center of oven 1 hour and 20 minutes in kuchen pan; 1 hour 15 minutes in bundt pan; 1 hour and 10 minutes in tube pan.
  • Cake tester inserted in center should come out clean. Cool in pan on wire rack 20 minutes. Use small spatula to loosen cake around inside; invert on wire rack; cool completely. In small bowl, soak a large piece of cheesecloth in 1/2 C bourbon.
  • Stretch cheesecloth on large piece of foil. Place cake in center. Wrap cake in cheesecloth; then wrap in foil. Refrigerate several days to mellow. (Will keep several weeks in refrigerator). To serve, slice thinly; let warm to room temperature.

Nutrition Facts : Calories 9496.4, Fat 470.1, SaturatedFat 201.6, Cholesterol 2212.6, Sodium 4304.2, Carbohydrate 1083.8, Fiber 40.3, Sugar 662.7, Protein 137.2

2 cups chopped walnuts or 2 cups pecans
1 (3 1/2 ounce) jar candied red cherries, quartered
2 cups raisins
1/2 cup Bourbon
3 1/2 cups sifted flour (sift before measuring)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg
1 1/2 cups butter or 1 1/2 cups margarine, softened
2 cups sugar
1 teaspoon vanilla extract
7 eggs
1/2 cup Bourbon

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



Easy Raisin Cake image

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

1 cup raisins
2 cups water
½ cup butter
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped walnuts
1 ¾ cups all-purpose flour

WALNUT SPICE CAKE

Theresa Ziemski of Pittsburgh, Pennsylvania writes, "This is a family favorite that's a little too large for my husband and me. I'd like a smaller version. Can you help?" Our Test Kitchen came to your rescue, Theresa!

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 22



Walnut Spice Cake image

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon and nutmeg. Combine milk and vinegar. Add dry ingredients to the creamed mixture alternately with milk, beating well after each addition. Fold in walnuts., In a small bowl with clean beaters, beat egg white on medium speed until soft peaks form. Gradually fold into batter. Transfer to two 6-in. baking pans coated with cooking spray and dusted with flour. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature., In a small bowl, cream butter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat for 4 minutes or until light and fluffy. Add vanilla and salt; beat well. Spread between layers and over top and sides of cake.

Nutrition Facts :

1/4 cup shortening
1/2 cup sugar
1 egg, separated
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
2 teaspoons baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
Dash ground nutmeg
1/4 cup 2% milk
1 teaspoon white vinegar
1/4 cup finely chopped walnuts
FROSTING:
2 tablespoons all-purpose flour
1/2 cup 2% milk
1/3 cup butter, softened
3 tablespoons shortening
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

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