Grammie Beas Double Raisin Cake Recipes

Steps:

• Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
• Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
• Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
• Bake 9" layer pans 30-35 minutes.
• Bake 9x13" pan 40-45 minutes.
• Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
• If you use the 9x13" pan keep the cake right in the pan and frost when cool.

Steps:

• Roast the garlic: Heat the oven to 400 degrees. Peel off most of the garlic's outermost skin but leave the whole head intact. Trim about 1/4 inch off the top of the garlic to expose the cloves. Place the garlic on a large piece of aluminum foil, then drizzle 1 teaspoon olive oil over the exposed cloves and close the foil into a pouch. Bake for 40 to 50 minutes, until you can pierce the center of the head with a knife. Let cool slightly.
• Squeeze the roasted garlic cloves into the bowl of a food processor. Add the white beans, 4 tablespoons olive oil, lemon juice, rosemary leaves, black pepper, cayenne (if using), hot water and salt. Purée until smooth, then taste for salt, pepper, rosemary and lemon juice. Adjust as necessary. Transfer to a serving dish.
• Heat remaining 1 tablespoon of olive oil in a small heavy skillet over medium-high heat. When hot, add the remaining rosemary sprig - it should sizzle. Cook until brown and crisp, flipping once, about 1 minute per side, then transfer to the top of the dip as a garnish. Pour or spoon the remaining olive oil, now infused with rosemary, over the top of the dip. Sprinkle with cayenne for a little additional heat.

Steps:

• In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.

Steps:

• Preheat oven to 325 degrees. In a medium saucepan, over medium-high heat, combine the apple juice, sugar, raisins, walnuts, and cornstarch. Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes or until the mixture thickens.
• Meanwhile, cut each cinnamon roll into 6 pieces. Place half of the pieces on the bottom of a 13x9-inch glass baking pan that has been coated with nonstick baking spray. Cover with the raisin-nut mixture, then top with the remaining dough pieces. Bake for 30-40 minutes, or until the dough is firm and golden. (For a sweeter touch, spread the icing from the cinnamon roll packages over the top just after removing the cake from the oven.) Cool, then cut into serving-size pieces.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour either a 10 inch tube pan or bundt pan.
• I use Bakers Joy spray,.
• In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
• Blend well, then mix for 3 minutes at medium speed.
• Stir in raisins and walnuts.
• Pour into prepared pan.
• Bake for 1 hour.
• Cool in pan for 15 minutes.
• Remove from pan and continue cooling on cake rack.
• Sprinkle with powdered sugar.

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:

• In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
• In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

Steps:

• Preheat oven to 350°F.
• Butter and flour a 12-inch, round cake pan or a 9x13x2-inch baking dish.
• Mix the flour with the spices.
• In a bowl mix the oil, sugar, orange juice, brandy and the orange zest.
• Mix well.
• Add the flour, the raisins and the walnuts.
• Mix well.
• Pour batter into prepared pan.
• Bake the cake (it is called a'pie'- pita' in Greek) for 45 min to an hour (tester inserted comes out clean).

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:

• Preheat oven to 350.
• Cake:.
• In a shallow bowl, combine rolled oats and boiling water. Let stand for 20 minutes.
• Using a mixer, cream butter until creamy.
• Gradually beat in sugars, and beat until light.
• Blend in eggs and vanilla.
• Mix flour, baking soda, salt, and spices.
• Remove beaters from creamed mixture.
• Stir in rolled oat mixture.
• Fold in flour mixture. Blend well.
• Pour batter into a greased and floured 9" square cake pan.
• Bake for 45-55 minutes Remove from oven, but DO NOT REMOVE CAKE FROM PAN.
• Topping:.
• Combine all melted butter. brown sugar, canned milk and nuts. Spread over the hot cake.
• Return the cake to the oven, under the broiler. Broil until the topping is bubbly and tinged with gold. Watch it as it will burn easily.

Steps:

• Sift first 5 ingredients together.
• Add mayonnaise, water, and vanilla. Beat together well.
• Grease a 9x13" baking pan, and dust with flour.
• Pour in cake mix, and bake at 375 for 30-40 minutes, checking at 30 minutes and every 5 minutes after, until toothpick inserted in middle comes out clean.

Steps:

• Mix cornstarch and coffee in saucepan until smooth.
• Add 1/2 cup sugar and cook over low heat, stirring constantly until thickened.
• Add raisins and nuts and set aside while preparing batter.
• Beat butter until soft and fluffy.
• Add brown sugar and remaining white sugar and continue beating until thick and light in color.
• Add cream of tartar and baking soda together and add alternately with milk.
• Add vanilla and mix well.
• Pour 1/2 the batter into a buttered 8-inch square pan.
• Spread with raisin mixture and cover with remaining batter.
• Bake in preheated 350°F oven for 40 minutes or until knife comes out clean.
• Cool and turn out of pan and cut into nine squares.

Steps:

• In a bowl mix solid Crisco, salt, vanilla, and about 1/3 of the sugar.
• Add milk and remaining sugar alternately. Mix until smooth and creamy.
• Add more sugar to thicken, or milk to thin frosting, if needed, for a good spreading consistency.
• Frosts 2 8 or 9" layers OR 1 13x9x2" cake.