Cinnamon Raisin Cake With Caramel Glaze Recipes

CINNAMON RAISIN CAKE

Steps:

• 1. In a large bowl, mix together, well, all of the batter ingredients, except melted butter.
• 2. Slowly add in melted butter and mix well.
• 3. Pour batter into a greased 9"x13" pan.
• 4. In separate bowl, mix all topping ingredients (except raisins) together until combined; mix in raisins.
• 5. Drop topping onto prepared batter and swirl with a butter knife or chopstick.
• 6. Bake in a preheated 350 degree F oven for 40 minutes.
• 7. Remove cake from oven and mix glaze ingredients in separate bowl.
• 8. While cake is still warm, slowly drizzle glaze over top. Let stand 15 mins before cutting/serving.
• 9. Store, covered with plastic wrap, at room temperature.

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

Steps:

• Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
• Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

BOILED RAISIN CAKE WITH CARAMEL FROSTING

Steps:

• Boil 1/2 cup raisins for 2 mins and retain 1/2 to 3/4 cup of the water.
• Cream butter, brown sugar and eggs.
• Mix dry ingredients.
• Add raisins and 1/2 to 3/4 cup of liquid.
• plus vanilla.
• Bake in greased 13 x 9 pan at 350 for 45 minutes.
• ICING:.
• Boil sugar, butter and milk for 2 mins, stirring constantly.
• Cool 30 minutes Add icing sugar and stir til smooth.
• Ice Raisin cake.