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
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
GOLDEN RAISIN POLENTA CAKE
I found this recipe on the side of a box of Golden Raisins. I really liked it.
Provided by Debbie Fontana @dfont
Categories Cakes
Number Of Ingredients 7
Steps:
- Cream butter and sugar in large bowl until light. Beat in eggs and vanilla.
- Combine flour, cornmeal, and raisins in small bowl. Stir into batter until well blended.
- Spread batter in a well greased and floured 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Bake in preheated 325 oven for 1 hour and 15 minutes to 1 hour and 25 minutes or until crusty on top and pick in center comes out clean.
- Cool in pan for 10 minutes. Loosen edges, remove from pan. Cool completely on wire rack. Makes 1 loaf.
CREAMY POLENTA WITH RAISINS AND PINE NUTS
Steps:
- In a large pot, bring the chicken broth and salt to a boil over medium heat. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes.
- Add the cream and 2 tablespoons of the butter; continue to stir until incorporated and creamy, about 5 minutes; season with salt and pepper. Remove the polenta from the heat and pour it into a small baking dish.
- Preheat the oven to 400 degrees F.
- Place a small skillet over medium heat and add the remaining 2 tablespoons of butter. Swirl the pan over the heat and cook the butter until golden and nutty, about 1 minute. Add the raisins and pine nuts, tossing to coat in the brown butter. Pour the raisins and pine nuts over the top of the polenta and sprinkle with the Parmesan. Bake for 25 minutes and serve.
ORANGE POLENTA CAKE
Make and share this Orange Polenta Cake recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
- Add eggs and egg whites, one at a time, continue beating between additions.
- Blend in yoghurt, polenta, coconut, orange rind and orange juice.
- Beat well for further 2 minutes.
- Pour into greased ring pan.
- Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
ALMOND AND LEMON POLENTA CAKE
Make and share this Almond and Lemon Polenta Cake recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F.
- In a large bowl and using an electric hand whisk or electric mixer, beat the butter and sugar until pale and fluffy, then add the ground almonds and combine.
- Beat in the eggs one at a time.
- Next, add the lemon juice and zest, polenta, baking powder and a pinch of salt.
- Spoon the mixture into a 9in round cake tin (not loose bottomed, 2in deep, lightly buttered and lined with baking parchment) and level out with the back of a spoon.
- Bake on the centre shelf of the oven for 1 hour 10 mins or until the cake is firm to the touch and a metal skewer comes out clean.If the cake appears to be browning too much towards the end of the cooking time, cover the top loosely with aluminium foil.
- When the cake is nearly ready, make a syrup by gently heating the lemon juice, zest and the sugar until the sugar has dissolved, then bubble the mixture for a couple of minutes until slightly syrupy.
- When the cake is cooked, take it out of the oven and drizzle two-thirds of the warm syrup over the top of the cake while it is still in the tin.
- Leave the cake to cool before turning out and slicing.
- Serve drizzled with a little of the extra syrup.
Nutrition Facts : Calories 407.6, Fat 26.7, SaturatedFat 10.9, Cholesterol 93.5, Sodium 174.8, Carbohydrate 42.7, Fiber 5.7, Sugar 26.3, Protein 7.2
CORNMEAL AND FIG CAKE WITH PINE NUTS
Categories Cake Fruit Nut Dessert Bake Quick & Easy Fig Pine Nut Cornmeal Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Beat egg yolks and sugar in large bowl. Bring milk, grappa, and salt to boil in heavy medium saucepan over medium heat. Gradually whisk hot milk mixture into egg yolk mixture. Return to saucepan. Whisk in polenta. Whisk over medium-high heat until mixture thickens and begins to bubble, about 8 minutes.
- Fold figs, raisins, pine nuts, and fennel seeds into polenta mixture. Pour into prepared cake pan.
- Bake cake until golden brown, set in center, and beginning to pull away from sides of pan, about 40 minutes. Cool in pan 20 minutes. Cut around pan sides and invert cake onto platter. Serve warm or at room temperature.
GOLDEN RAISIN POLENTA CAKE
Categories Cake Bake Kid-Friendly Wheat/Gluten-Free
Number Of Ingredients 7
Steps:
- In large bowl, cream butter and sugar until light. Beat in eggs and vanilla. In small bowl, combine flour, cornmeal and raisins; stir into batter until well blended. Spread batter in well-greased and floured 8 1/2 X 4 1/2 x 2 1/2-inch loaf pan. Bake in preheated 325°F oven 1 hour and 15 minutes to 1 hour and 25 minutes or until crusty on top and pick inserted in center comes out clean. Cool in pan 10 minutes. Loosen edges; remove from pan. Cool completely on wire rack.
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