OLD-FASHIONED RAISIN CAKE
This is a wonderful cake for the holidays. It fills the house with a heavenly aroma when it's baking.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the orange, raisins and pecans. Cover and process until mixture is finely chopped; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla until well blended. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in orange mixture. , Pour into a greased and floured 10-in. flouted tube pan. Bake at 325° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 324 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
CARAMEL RAISIN CHEESECAKE
This recipe blends the good tastes of gingersnap cookies, caramel or butterscotch ice cream topping and cream cheese!
Provided by Star Pooley and KC
Categories Desserts Cakes Cheesecake Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine raisins and water in a microwave safe bowl, cover and microwave on high for 3 minutes. Let stand for 20 minutes then drain.
- Melt the butter or margarine. Combine cookie crumbs, 1/4 cup of the white sugar, and the melted butter or margarine. Press the cookie crumb mixture into the bottom of one 9 inch springform pan. Set aside 1 cup of the raisins for the topping. Sprinkle the remaining raisins evenly over the crust.
- In a large bowl beat the cream cheese until light. Gradually beat in the remaining 2/3 cup of white sugar. Beat in the eggs and the vanilla. Pour cream cheese mixture over raisins and crust.
- Bake at 325 degrees F (165 degrees C) for 55 minutes. Turn off oven and leave oven door ajar for 1 hour. Remove cake from oven and let cool completely. Cover and refrigerate for 4 hours or overnight. To serve, combine remaining raisins and caramel or butterscotch topping. Spread over the top of the cake. Makes 12 servings.
Nutrition Facts : Calories 476.9 calories, Carbohydrate 53.1 g, Cholesterol 121.8 mg, Fat 28 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 16.4 g, Sodium 312.5 mg, Sugar 32.6 g
GOLDEN RAISIN CHEESECAKE
A nice 'autumn cheesecake.' If desired, garnish the cheesecake with frosted grapes.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes
Time 6h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan with olive oil, and dust with zwieback crumbs.
- In a large bowl, combine remaining zwieback crumbs, 1/4 cup white sugar, chopped almonds, and olive oil. Press into the bottom of the prepared pan. Bake in preheated oven for 7 minutes; set aside to cool.
- Process cottage cheese in food processor until smooth, or press through a fine sieve. In a mixing bowl, combine cottage cheese, 1/2 cup white sugar, flour, salt, egg yolks, sour cream, lemon peel, and lemon juice. Beat at medium speed, scraping the bowl often, until smooth and well blended.
- In a clean mixing bowl, beat the egg whites until foamy. Gradually add the remaining 1/4 cup white sugar, and continue beating until stiff peaks form. Fold into the cheese mixture. Fold in the raisins. Spread batter evenly into the crust.
- Bake in preheated oven until center is set, about 90 minutes. Cool in the pan. Chill cheesecake for at least 4 hours or overnight.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 37.7 g, Cholesterol 112.9 mg, Fat 17 g, Fiber 1.2 g, Protein 13.6 g, SaturatedFat 6.2 g, Sodium 332.7 mg, Sugar 22.7 g
NO-BAKE RAISIN CHEESECAKE
A low fat cheesecake that's well worth the working time. Great for the holidays. Originally submitted to CakeRecipe.com.
Provided by Eleanor Johnson
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Put all the raisins in a small bowl, and pour hot water over them. Set the bowl aside.
- Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. Boil the mixture until the bubbles rise to the surface in a random pattern. This indicates that the water has nearly evaporated, and that the sugar is beginning to cook. With a small spoon, drop a bit of the sugar into a bowl filled with ice water. If the sugar dissolves immediately, continue cooking the sugar mixture. Remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball.
- Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup down the side of the bowl in a thin, steady stream. When all the sugar has been incorporated, decrease mixer speed to medium. Continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes. Increase the speed to high, and beat the meringue for 1 minute more.
- Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender. Scrape the cheese mixture into a large bowl.
- Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, about 5 minutes. Heat the milk over a medium heat, stirring until the gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue into the cheese mixture to lighten it. Gently fold in the rest of the meringue.
- Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan. Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn both over together. Lift away the pan, peel off the plastic wrap, and slice for serving.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 16.2 g, Cholesterol 11.7 mg, Fat 3.5 g, Fiber 0.2 g, Protein 6.8 g, SaturatedFat 2.2 g, Sodium 151.4 mg, Sugar 14 g
RICOTTA RAISIN CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h57m
Yield 12 servings or 1 cake
Number Of Ingredients 12
Steps:
- Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling.
- Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins.
- In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold.
RAISIN CHEESECAKE
A low fat cheesecake that's well worth the working time. Great for the holidays.
Provided by JJOHN32
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Yield 10
Number Of Ingredients 12
Steps:
- Put all the raisins in a small bowl, and pour hot water over them. Set the bowl aside.
- Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. Boil the mixture until the bubbles rise to the surface in a random pattern. This indicates that the water has nearly evaporated, and that the sugar is beginning to cook. With a small spoon, drop a bit of the sugar into a bowl filled with ice water. If the sugar dissolves immediately, continue cooking the sugar mixture. Remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball.
- Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup down the side of the bowl in a thin, steady stream. When all the sugar has been incorporated, decrease mixer speed to medium. Continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes. Increase the speed to high, and beat the meringue for 1 minute more.
- Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender. Scrape the cheese mixture into a large bowl.
- Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, about 5 minutes. Heat the milk over a medium heat, stirring until the gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue into the cheese mixture to lighten it. Gently fold in the rest of the meringue.
- Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan. Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn both over together. Lift away the pan, peel off the plastic wrap, and slice for serving.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 19.4 g, Cholesterol 14.1 mg, Fat 4.2 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 181.7 mg, Sugar 16.8 g
RUM-RAISIN CHEESECAKE
I made this for a special lunch for a special Aunt. When I was little she took me to the Renaissance Festival with several of my cousins. We each picked a treat out to share. Someone picked out Rum-Raisin ice-cream and I remember wanting to eat it all by myself. This recipe has a similar flavor, but don't worry, there is enough for you to share it with those you love... and if you need more, at least you have the recipe! From Williams Sonoma Mexican.
Provided by cookiedog
Categories Cheesecake
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- To make the crust, in a bowl, stir together the crushed ginger-snaps and butter until the crumbs are evenly moistened. Transfer the crumbs to a 9-by-2 1/2-inch (23-by-6-cm) springform pan and press evenly onto the bottom and 1 inch (2.5) up the sides to form a thin, even crust. Refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Put the raisins in a small saucepan, add the rum, and heat over medium heat until the raisins are plump and soft, about 10 minutes. Remove from the heat and set aside.
- In a bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Add 3/4 cup (6oz/185g) of the sugar and 1 teaspoon of the vanilla and beat until blended. Add the eggs one at a time, beating just until smooth after each addition and stopping to scrape down the sides and along the bottom of the bowl so that the ingredients are thoroughly mixed. Add the raisins and rum and orange zest and beat just until well mixed. Pour the filling into the prepared crust. Bake until firm, 50-60 minutes. Remove the cheesecake from the oven and immediately place in the refrigerator on a kitchen towel to chill for 15 minutes. Raise the oven temperature to 450°F (230°C).
- In a bowl, stir together the sour cream, the remaining 1/4 cup (2oz/65g) sugar, and the remaining 2 teaspoons vanilla. Remove the cheesecake from the refrigerator, pour the sour cream mixture over the top, and return the cheesecake to the oven to bake for 10 minutes. Transfer to a wire rack and let cool completely, then cover and refrigerate until well chilled, at least 24 hours or for up to 3 days. To serve, release the sides of the springform pan and lift off; leave the cake on the pan bottom. Transfer the cake to a serving plate. Serve cold or at room temperature.
RUM AND RAISIN CHEESECAKE
This particular recipe for this cheesecake is one of a different texture over the 'cream cheese' style ones. The original recipe came from Kraft but I changed it up a little.....more of a European touch. Preparation is of no different then your usual cheesecake, however, the magic is in the type of cheese (Bakers cheese from a Polish Delicatessen) used within this recipe and knowing when the smoothness has hit its peak.
Provided by rosbarry
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in small saucepan, mix in crumbs and sugar and stir to blend. Press into 9" springform pan: chill. Pour water over raisins and leave to stand.
- Break up cheese into your electric mixing bowl and add sugar. Mix till as smooth as possible scraping down sides of bowl. Add 1 cup of whipping cream, rum essence, vanilla and salt. Beat till smooth. Beat in eggs and yolk, one at a time until well combined. Drain raisins and FOLD into mixture.
- Pour mixture into prepared base and bake at 325°F for 45 - 50 minutes, or till just set. Allow to cool completely in oven with door ajar. This may take anywhere from 2 - 3 hours.
- Once cooled, loosen cake from sides of pan by using a knife around inside edge. Place cake on serving plate and refrigerate till cold.
- Whisk together the 3/4 cup of whipping cream with 1/4 cup sugar and 1/2 tsp of rum essence. Slice cheesecake and serve with a dollop of the cream on top.
Nutrition Facts : Calories 639.8, Fat 48.9, SaturatedFat 29.5, Cholesterol 235.6, Sodium 400.7, Carbohydrate 42.1, Fiber 0.7, Sugar 31.8, Protein 10.4
RAISIN CAKE
My mom always made this cake at Christmas time. She would cut it in bar size pieces and put it with the Christmas cookies. It was always one of my favorites, and my dad's as well. Don't over bake and make sure you keep it in a air tight container until you are ready to eat. Measurements for the frosting are approximates. Only add enough water to make the glaze easily spreadable. These can be frozen for a couple weeks.
Provided by Color Guard Mom
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
- Add 1 cup cold water.
- In large mixing bowl cream ½ cup shortening and 2 cups sugar.
- Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
- Add raisins and water. Add 4 cups flour. Mix well.
- Put in a 13x9 inch greased baking pan.
- Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
- Frost with Glaze. Cut into bar cookies.
RUM-RAISIN CHEESECAKE
This spectacular rum-raisin cheesecake is from pastry chef Alain Roby at the American Harvest Restaurant at the Vista International Hotel in Manhatten. It appeared in the R.S.V.P. section of an October 1986 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Generously butter 8x3-inch springform pan.
- Mix crumbs, sugar and butter; coat prepared pan completely with mixture.
- Preheat oven to 350 degrees.
- Using heavy-duty mixer, beat cream cheese until smooth; beat in sugar and vanilla.
- Beat in eggs and yolks 1 at a time; do not overmix.
- Blend in rum and half and half;stir in raisins.
- Pour batter into prepared pan; set pan in shallow roasting pan.
- Add enough cold water to roasting pan to come 1 1/2 inches up sides of springform pan.
- Bake until cake feels dry to touch, about 90 minutes.
- Cool completely; refrigerate until ready to serve.
Nutrition Facts : Calories 647.4, Fat 40.8, SaturatedFat 23.9, Cholesterol 280.2, Sodium 395.9, Carbohydrate 49.4, Fiber 0.8, Sugar 38.6, Protein 12.5
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