Glazed Raisin Sheet Cake Recipes

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GLAZED PECAN-RAISIN CAKE



Glazed Pecan-Raisin Cake image

This recipe from reader Carol J. Rhodes of Houston, Texas, is lighter in texture and more delicate than traditional fruitcake, yet keeps all its appeal with nutmeg, pecans, raisins, and a touch of brandy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h45m

Number Of Ingredients 11

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
4 cups all-purpose flour (spooned and leveled), plus more for pan
2 tablespoons ground nutmeg
1 teaspoon baking powder
2 1/4 cups packed light-brown sugar (1 pound)
6 large eggs
1/2 cup brandy
3 cups pecans, chopped (about 12 ounces)
3 cups raisins (1 pound)
1 cup confectioners' sugar
1 tablespoon plus 1 teaspoon orange juice

Steps:

  • Preheat oven to 350 degrees. Butter and flour a nonstick Bundt pan (12-cup capacity), tapping out excess flour; set aside. In a large bowl, whisk together flour, nutmeg, and baking powder; set aside.
  • In another large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add brandy; beat until combined. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in pecans and raisins.
  • Spoon batter into prepared pan. Bake until cake has pulled away from sides of pan and a toothpick inserted in top comes out clean, 1 1/2 hours. Immediately invert onto a wire rack, and let cool completely.
  • Set rack with cake over a rimmed baking sheet. In a small bowl, whisk together confectioners sugar and orange juice until smooth. Drizzle cake with glaze.

Nutrition Facts : Calories 592 g, Fat 32 g, Fiber 3 g, Protein 7 g

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE



Jim's Apple Raisin Pound Cake with Praline Glaze image

This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!

Provided by JimJimmy

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h50m

Yield 20

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
3 cups apples - peeled, cored and shredded
1 cup chopped pecans
1 cup raisins
½ cup white sugar
½ cup light brown sugar
½ cup half-and-half cream
¼ teaspoon salt
½ cup butter, softened
1 cup chopped pecans
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  • In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  • For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g

RAISIN BAR SHEET CAKE



Raisin Bar Sheet Cake image

This is my mother's recipe from when we were kids, and the first recipe I prepared solo as a child. My mother's old cookbook still bears the traces of a cooking mishap. I had a little problem with the hot water and a metal bowl. Needless to say, don't pick up a metal bowl with boiling water in it -- it's HOT. Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze. It's very moist cross between a bar and a cake.

Provided by Kathy

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 14

2 eggs
2 cups brown sugar
1 -1 1/2 cup raisins
3 cups all-purpose flour
1 cup shortening
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup boiling water
1 1/2 cups powdered sugar
1 1/2 tablespoons boiling water
1 teaspoon butter
1/2 teaspoon vanilla
1 teaspoon corn syrup

Steps:

  • Heat oven to 375 degrees. Grease a 17 x 11 x 2 pan.
  • In a mixing bowl, combine the first 9 ingredients. Pour into baking pan.
  • Bake 20 minutes. If you are using a dark baking pan, check for doneness at 15 minutes. Cool slightly.
  • Make Icing: Put powdered sugar into a bowl.
  • In a small bowl, combine water and butter, than add vanilla and syrup.
  • Add to sugar and beat until creamy, adding water to obtain correct consistency.
  • Drizzle over slightly warm cake.

Nutrition Facts : Calories 258.3, Fat 9.3, SaturatedFat 2.4, Cholesterol 15.9, Sodium 81.5, Carbohydrate 42.6, Fiber 0.8, Sugar 28.8, Protein 2.4

RAISIN SHEET CAKE



Raisin Sheet Cake image

I found this in Taste of Home. Try this when you're cooking for a crowd! This tasty sheet cake with its creamy glaze is irrisistible!

Provided by truebrit

Categories     Dessert

Time 35m

Yield 1 sheetcake, 24 serving(s)

Number Of Ingredients 12

1 1/2 cups raisins
1 1/4 cups boiling water
1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
2 eggs
3 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1 tablespoon butter or 1 tablespoon margarine, softened
3 -4 tablespoons milk

Steps:

  • In a small bowl, soak raisins in boiling water for 5 minutes.
  • Drain, reserving 1 cup liquid; set raisins and liquid aside.
  • In a large mixing bowl, cream butter and sugar.
  • Add eggs and mix well.
  • In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid.
  • Fold in raisins by hand.
  • Pour into a greased 15" x 10" x 1" pan.
  • Bake at 375F for 15-20 minutes, or until a toothpick comes out clean.
  • Cool for 5 minutes.
  • Meanwhile, combine glaze ingredients in a small bowl.
  • Pour over warm cake, and spread evenly.
  • When cool, cut into bars.

Nutrition Facts : Calories 250.9, Fat 8.9, SaturatedFat 5.4, Cholesterol 39.5, Sodium 193.5, Carbohydrate 41.3, Fiber 0.9, Sugar 25.3, Protein 2.8

COOKIE SHEET RAISIN CAKE



Cookie Sheet Raisin Cake image

A raisin sheet cake with coffee and cinnamon. While still warm, spread with your favorite frosting and sprinkle on some chopped nuts.

Provided by DON045

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 10

⅔ cup hot water
1 cup raisins
½ teaspoon instant coffee powder
1 teaspoon ground cinnamon
½ cup margarine
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Sift together the flour, baking powder and baking soda. Set aside.
  • Pour hot water over raisins. Stir in instant coffee and cinnamon. Set aside to cool.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture. Finally stir in the raisin mixture.
  • Spread batter on prepared 10x15 inch pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 243.3 calories, Carbohydrate 39.8 g, Cholesterol 31 mg, Fat 8.7 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 155 mg, Sugar 24.9 g

GLAZED RAISIN SHEET CAKE



Glazed Raisin Sheet Cake image

This dessert is full of plump raisins and cinnamon. I like it because it's quick and easy to make.-Betty Bonker, Egg Harbor, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 13

1-1/2 cups raisins
1-1/4 cups boiling water
1 cup butter, softened
1-1/2 cups sugar
2 large eggs
3-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1/2 teaspoon salt
GLAZE:
1-1/2 cups confectioners' sugar
1 tablespoon butter, softened
3 to 4 tablespoons milk

Steps:

  • Place raisins in a bowl; cover with boiling water and let stand for 5 minutes. Drain, reserving 1 cup liquid; set raisins and liquid aside., In a large bowl, cream butter and sugar. Add eggs; mix well. Combine the flour, cinnamon, baking soda and salt; add to creamed mixture alternately with reserved raisin liquid. Fold in raisins. Pour into a greased 15x10x -in. baking pan., Bake at 375° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the glaze ingredients. Pour over warm cake and spread evenly. Cool before cutting.

Nutrition Facts :

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