German Walnut Raisin Spice Cake Recipes

GERMAN WALNUT RAISIN SPICE CAKE

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.

EASY RAISIN CAKE

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.

RAISIN SPICE CAKE

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.

RAISIN SPICE CAKE (MICROWAVE)

Steps:

• Mix the raisins, brown sugar, water, shortening, molasses and spices in a microwaveable container.
• Microwave on high for 5-7 minutes until it is boiling.
• Cool slightly.
• Mix the flour and baking soda together.
• Add to the raisin mixture.
• Pour into a greased 8 inch microwave pan and bake on HIGH 5 minutes or until the centre is done (test with a toothpick).
• Tastes great with a brown sugar icing.

WALNUT SPICE CAKE

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.