Raisin Spice Cake With Penuche Frosting Recipes

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SPICE CAKE WITH PENUCHE FROSTING



Spice Cake with Penuche Frosting image

Here's a delicious recipe for an old-fashioned spice cake with a yummy frosting. Enjoy!

Provided by countryatheartrecipes

Categories     Dessert

Time 1h40m

Number Of Ingredients 18

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1 cup sugar
1 cup brown sugar
2/3 cup vegetable shortening
3 large eggs
1/4 cup orange juice
1 cup buttermilk
1/2 cup walnuts or pecans (chopped)
3/4 cup brown sugar
1/2 cup butter
1/4 cup hot milk
3 1/4 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
  • In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

RAISIN CAKE WITH PENUCHE FROSTING



Raisin Cake with Penuche Frosting image

Provided by Alta Kitson Kenyon

Number Of Ingredients 16

1 cup raisins - cooked - medium heat - five minutes in two cups water, then completely cool.
1 & ½ cups raising juice (If there isn't that much, add enough water to make ! & ½ cups.)
2 cups brown sugar
4 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoons nutmeg
1 teaspoons baking powder
⅓ cup lard (had no lard, used bacon fat)
PENUCHE iCING
½ cup butter
1 cup brown sugar (packed)
¼ cup milk
1 & ¾ to 2 cups sifted powdered sugar. I used 2 cups.
(Double for layer cake.)

Steps:

  • On medium heat, cook raisins five minutes in water.
  • Strain raisins, and save raisin water. If not 1 & ½ cups add water.
  • Cool to room temperature.
  • In mixing bowl, add brown sugar, flour, soda, cinnamon, cloves, nutmeg and baking powder.
  • Mix together with spoon.
  • In small amounts add lard or bacon fat.
  • Add small amount of raisin water, and beat.
  • Add more water, beat.
  • Add rest of water, beat.
  • Beat until well blended.
  • With spoon - stir in raisins.
  • Grandma's recipe had no baking instructions. I suggest baking cake in loaf pan at 350 - checking center with a toothpick at 30 minutes. Then adjust baking time as needed.
  • My layer cakes were baked in insulated cake pans and baked for 45 minutes. Insulated pans need longer baking time, but cakes usually come out of oven with level tops.
  • PENUCHE ICING
  • Melt butter in saucepan, add brown sugar, and stir in milk.
  • Bring to boil stirring constantly.
  • Cool to lukewarm. If frosting layer cakes cool to 110 degrees.
  • Gradually stir in confectioners sugar until smooth.
  • If icing becomes too stiff, add a little hot water.

SCRUMPTIOUS PENUCHE FROSTING



Scrumptious Penuche Frosting image

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Provided by HappyBakerBrittany

Categories     Desserts     Frostings and Icings

Time 40m

Yield 24

Number Of Ingredients 7

½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  • Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING



Buttermilk Spice Cake With Penuche Frosting image

Make and share this Buttermilk Spice Cake With Penuche Frosting recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 40m

Yield 2 9inch layers

Number Of Ingredients 15

2 cups cake flour
1 cup white sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1 cup fresh dairy buttermilk
3/4 cup brown sugar
1/2 cup shortening
3 whole eggs
1/2 cup salted butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 3/4-2 cups powdered icing sugar

Steps:

  • In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
  • I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
  • (never measured amounts).
  • Add buttermilk, brown sugar, and shortening.
  • Beat for two minutes.
  • Add eggs, and beat another and final two minutes.
  • Spread batter into two greased and floured 9 inch round cake pans.
  • Bake 350 degrees for 30 minutes, until tester shows done.
  • Cool and remove to wire rack for perfect cooling.
  • Penuche Frosting:.
  • In saucepan melt the half cup butter and stir in the one cup brown sugar.
  • Cook until dissolved and boil for two minutes.
  • Remove from heat and add the quarter cup evaporated milk.
  • Return to heat and return to boiling point stirring constantly.
  • Remove from heat.
  • Cool to lukewarm.
  • Beat in 1 3/4 to 2 cups powdered icing sugar.
  • If its too thick add in a few tablespoons more milk little at a time.
  • If its too thin add in more icing powder a little at a time.
  • When to your desired spreading consistency, fill and frost cake.

RAISIN SPICE CAKE



Raisin Spice Cake image

This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 13

2 cups raisins
1-1/2 cups water
1/2 cup shortening
2 cups packed brown sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
3 large eggs, beaten
Confectioners' sugar

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.

Nutrition Facts : Calories 340 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 207mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.

SPICE CAKE WITH MOLASSES CREAM CHEESE FROSTING



Spice Cake with Molasses Cream Cheese Frosting image

Categories     Cake     Fruit     Dessert     Bake     Cream Cheese     Raisin     Walnut     Spice     Fall     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 23

Cake
2 cups all purpose flour
1 1/4 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 cup apple butter
3/4 cup buttermilk
1/2 cup vegetable oil
3 large eggs
2 tablespoons unsulfured (light) molasses
1 cup golden raisins
Frosting
1 1/2 pounds cream cheese, room temperature
2 cups powdered sugar
2 tablespoons unsulfured (light) molasses
1/4 cup (1/2 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
Caramel
1/4 cup firmly packed dark brown sugar
1 tablespoon whipping cream
1 1/2 cups chopped toasted walnuts

Steps:

  • For Cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Combine first 6 ingredients in large bowl. Whisk apple butter, buttermilk, oil, eggs, molasses and raisins in medium bowl to blend. Stir apple butter mixture into dry ingredients. Divide batter between prepared pans. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Transfer cakes to racks and cool 20 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes onto parchment-lined racks and cool completely.
  • For Frosting:
  • Beat cream cheese and sugar in medium bowl until smooth. Add molasses, butter and vanilla and beat just until smooth. Place 1 cake layer on plate. Spread 1 1/2 cups frosting over. Top with second cake layer. Spread remaining frosting decoratively over top and sides of cake. Refrigerate while preparing caramel.
  • For Caramel:
  • Stir sugar and cream in heavy small saucepan over medium heat until sugar dissolves. Boil and stir 1 minute. Let stand until very thick but still pourable, about 5 minutes. Drizzle caramel over cake. Press nuts onto sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Bring to room temperature before serving.)

APPLESAUCE CAKE WITH PENUCHE FROSTING RECIPE - (4/5)



Applesauce Cake with Penuche Frosting Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 21

CAKE:
2 1/2 cups all-purpose flour
1 3/4 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup butter, softened
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
3/4 cup chopped walnuts (optional)
1 cup raisins (optional)
FROSTING:
1/2 cup (1-stick) butter
1 cup brown sugar
1/4 cup hot milk
1 teaspoon pure vanilla extract
3 cups powdered sugar

Steps:

  • Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in chopped nuts and/or raisins (if using). Pour batter into a greased and floured 9 x 13-inch pan. Bake at 350°F for 50 minutes. Frosting: Melt the butter in a large saucepan. Add the brown sugar and bring to a boil (about 2 minutes) and continue cooking until it thickens (about 1 minute more) Let set for 15 minutes. Mix in hot milk and gradually whisk in the confectioner's sugar. If the frosting becomes too thick, add a little milk. Quickly spread the frosting on the cake. Once the frosting cools, it will become harder with an almost fudge-like texture. NOTE: This frosting is excellent on chocolate cake, too!

APPLESAUCE CAKE WITH PENUCHE FROSTING



Applesauce Cake with Penuche Frosting image

Categories     Cake     Mixer     Dessert     Bake     Kid-Friendly     Raisin     Apple     Oat     Fall     Cinnamon     Gourmet     Small Plates

Number Of Ingredients 22

For the cake:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups pink applesauce or bottled applesauce
For pink applesauce:
3 pounds McIntosh apples (about 8), cored and quartered
1/2 cup fresh lemon juice
1/2 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup old-fashioned rolled oats
3/4 cup raisins, chopped and tossed in all-purpose flour to coat them
For the frosting:
3 cups firmly packed light brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
3/4 cup milk

Steps:

  • Make the cake:
  • In a large bowl with an electric mixer cream the butter, add the sugars, a little at a time, and beat the mixture until it is light and fluffy. Beat in the applesauce and the egg. Into the butter mixture sift together the flour, the baking soda, the cinnamon, the nutmeg, and the cloves, stir the mixture until it is combined, and add the vanilla, the oats, and the coated raisins. Stir the batter until it is combined well, divide it between 2 well-buttered 8-inch round cake pans, and bake the cake layers in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until a tester comes out clean. Turn the layers out onto racks and let them cool completely.
  • Make the frosting:
  • In a heavy saucepan combine the brown sugar, the butter, the milk, and a pinch of salt, bring the mixture to a boil over moderate heat, stirring until the sugar is dissolved, and cook it, undisturbed, until it registers 234°F. on a candy thermometer. Let the mixture cool to room temperature and whisk it until it is thickened, lightened in color, and beginning to lose its sheen.
  • Working quickly, before the frosting begins to harden and crystallize, frost the top of 1 of the cake layers, top it with the other layer, and frost the top and side of the cake. (If the frosting becomes too hard to spread, reheat it over low heat, stirring, until it is of spreading consistency and let it cool.)
  • Make pink applesauce:
  • In a large heavy saucepan combine the apples, 1/2 cup water, the lemon juice, and the sugar, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until the apples are very tender. Force the mixture through a food mill fitted with the fine disk into a bowl. Serve the applesauce warm or chilled. Makes about 4 cups.

SPICE RAISIN CAKE



Spice Raisin Cake image

Bernice Morris from Marshfield, Missouri sent in her aunt's recipe for a moist spiced dessert with plenty of raisins. It's so satisfying you won't know the sugar was replaced with sweetener. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 11

1-1/2 cups raisins
1-1/2 cups water
1 cup unsweetened applesauce
3/4 cup vegetable oil
1/2 cup egg substitute
Liquid artificial sweetener equivalent to 1 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg

Steps:

  • In a saucepan over medium heat, cook raisins and water until water is absorbed. Transfer to a bowl; add applesauce, oil, egg substitute, sweetener and vanilla. Combine the remaining ingredients; add to applesauce mixture and stir well. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts :

APPLESAUCE RAISIN CAKE



Applesauce Raisin Cake image

This cake is moist and delicious. I am from Washington state and this is my Mother's recipe. Great topped with caramel frosting!

Provided by Sharon Sisson

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 16

Number Of Ingredients 11

4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup butter
2 cups white sugar
2 eggs
2 ½ cups applesauce
1 ½ cups chopped walnuts
2 cups raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the applesauce. Fold in the walnuts and raisins. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 473.1 calories, Carbohydrate 71.4 g, Cholesterol 53.8 mg, Fat 19.8 g, Fiber 3 g, Protein 6.5 g, SaturatedFat 8.3 g, Sodium 252 mg, Sugar 41.5 g

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