Raisin Spice Cake Microwave Recipes

5 MINUTE SPICE CAKE IN MICROWAVE

Steps:

• Put the flour, cocoa, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and brown sugar into a 4 cup microwaveable bowl; mix well.
• Add oil, molasses, water and egg; mix well.
• Microwave for 3 minutes.
• Cool slightly, and serve with ice cream, whipping cream, or raisin sauce.

RAISIN SPICE LOAF CAKE

Steps:

• In a saucepan, mix together margarine, brown sugar, cinnamon, cloves, salt, raisins and water.
• Bring to a boil and boil gently for 5 minutes.
• Let cool to room temperature.
• To this cooled mixture, add flour, soda. Mix well.
• Place in a tube pan and bake at 350oF for 1 hour or until toothpick inserted comes out clean. Alternatively place in individual loaf pans and reduce cooking time accordingly.

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 mixing 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 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 35-40 minutes or until cake test done. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.

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 WITH PENUCHE FROSTING

Steps:

• sift flour with soda, salt and spices -- set aside.
• cream butter, add granulated sugar gradually and beat till fluffy -- add eggs, one at a time, add molasses and beat well.
• stir in applesauce and nuts.gradually blend to sifted dry ingredients --
• pour batter into 3 waxed paper lined and greased 8" round cake pans --
• bake at 350* for 20-25 minutes --
• cool layers -- about 10 minutes and remove from pans -- remove waxed paper and spread with penuche frosting.
• to prepare PENUCHE FROSTING:.
• combine butter, brown sugar and cream in a heavy saucepan, bring to a boil over medium heat.
• remove from heat and gradually stir in powdered sugar till mixture is velvety and very smooth --
• stir in vanilla, nuts and raisins.

OLD FASHIONED RAISIN SPICE CAKE

Steps:

• 1. Beat egg whites to stiff but moist peaks. Combine flour, baking powder, salt and spices in a large mixing bowl. Stir well to blend. Add butter, sugar, egg yolks, milk and vanilla. Beat with electric mixer on medium speed until smooth, about 1 1/2 minutes. Stir in raisins. Fold in stiff egg whites.
• 2. Spread batter evenly in greased 9 " square cake pan.
• 3. Bake at 375 degrees F. for 30 - 35 minutes. Cool completely.
• 4. Icing: Cream butter, half of icing sugar and lemon juice together until light. Gradually add icing sugar and enough cream to make a smooth spreading consistency. Spread over cooled cake. Sprinkle with chopped walnuts, to decorate, if desired.

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.