RAISIN-FILLED TORTE
MY MOTHER used this recipe many times, and it was my favorite. She's gone now, but her memory lingers each time I bake this cake. The layers are different flavors, and combined they're deliciously unique. Every time I serve it, I have to send my guests home with the recipe! -Jo Peapples, Brooksville, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Pour half of the batter into another bowl. Add vanilla to one bowl; add the syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round baking pan. , Bake at 375° for 20-25 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., In a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, butter and zest. Cool. , In a small bowl, whisk the sugar, butter and lemon zest. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer; drizzle with icing.
Nutrition Facts : Calories 392 calories, Fat 11g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 249mg sodium, Carbohydrate 71g carbohydrate (48g sugars, Fiber 1g fiber), Protein 4g protein.
RAISIN-FILLED COOKIES
Our family has been making these flavorful cookies for years and years. We love the sweet raisin filling hidden in each cookie. &Mdash; Barbara Noel, Junction City, Kansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 351 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 245mg sodium, Carbohydrate 62g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
RAISIN TART
This simple tart is loaded with golden and dark raisins and flavored with a hint of lemon. Martha made this recipe on episode 509 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch double-crust tart
Number Of Ingredients 11
Steps:
- Combine golden and dark raisins in a large bowl, cover with boiling water, and soak 15 minutes. Drain, and return raisins to bowl. Add sugar, flour, and lemon zest and juice; stir to combine, and set aside to thicken for about 10 minutes.
- On a lightly floured work surface, roll out 1 pate brisee disk to an 1/8-inch thickness. Carefully drape over a 9-inch tart pan with removable bottom. Working quickly, roll out remaining pate brisee disk to an 1/8-inch thickness. Use a ruler to measure a 9-inch circle in center, and mark lightly without cutting through dough. With a 1/2-inch round cutter, cut holes within the marked circle about 1 inch apart.
- Fill prepared tart pan with raisin mixture. Using a pastry brush, gently brush edge of dough in tart pan with water, and top with perforated dough, making sure to center it. Using kitchen shears, trim excess dough, leaving a 1/2-inch overhang. Press doughs together to seal. Using a rolling pin, roll over top of tart, flush with rim, and remove dough scraps. Refrigerate 20 minutes.
- Heat oven to 425 degrees with rack placed in lower third of oven. Whisk together egg yolk and cream in a small bowl. Brush sparingly onto tart and sprinkle with sanding sugar.
- Place tart on a rimmed baking sheet and transfer to oven. Bake 20 minutes, reduce oven temperature to 375 degrees, and bake until dark golden brown, 40 to 50 minutes more. (If tart browns too quickly, cover loosely with aluminum foil.) Let cool completely in pan on a wire rack.
GEORGIAN GOLDEN RAISIN WALNUT TORTE
This is an adaptation of a recipe I found while researching Georgian food for a party. It has become a favorite dessert for my group of friends. The original called for purple raisins, but I like the flavor of sultanas better. You can obviously use whichever you like best. I also think it might be good with some other dried fruits mixed in, but I haven't tried that yet.
Provided by Brigette Anderson
Categories Desserts Pies Fruit Pie Recipes
Time 1h45m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 14x16-inch or larger baking sheet.
- Spread walnuts out onto a baking sheet in a single layer and bake in the preheated oven until walnuts smell toasted and are lightly browned, about 10 minutes. Let cool; process nuts into tiny chunks in a food processor, pulsing several times to avoid turning them into nut butter.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add raisins to the steamer, cover, and steam until plump and moist, 10 to 15 minutes.
- Combine walnuts, raisins, 1/2 cup white sugar, and cinnamon in a bowl.
- Place 1 pie crust in the center of the prepared baking sheet. Cover with 1/3 of the raisin mixture, spreading it into a layer about 1/2-inch thick and leaving a 1-inch margin at the edge of the crust. Dot filling with 1 tablespoon butter chunks. Place 2nd crust over filling and spread 1/3 of the raisin filling as before; dot with 1 tablespoon butter. Repeat with 3rd crust and remaining 1/3 of raisin filling and remaining 1 tablespoon butter chunks. Place final crust on top and press edges together to make a dome with the filling sealed inside the crusts. Use your fingers to crimp the edges into a fluted shape.
- Whisk egg with milk in a small bowl and brush the top of the pie with the mixture. Cut 5 2-inch-long slits into the top crust in a star pattern.
- Bake in the preheated oven until golden brown, 50 to 60 minutes.
- Combine 1/2 cup white sugar, brown sugar, and white grape juice in a small saucepan. Bring to a boil until mixture thickens into a syrup, 7 to 10 minutes. Drizzle syrup over the hot torte to make a glaze. Cool slightly before cutting into 16 slices for serving.
Nutrition Facts : Calories 484.4 calories, Carbohydrate 58.5 g, Cholesterol 17.3 mg, Fat 26.9 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 6.3 g, Sodium 277.2 mg, Sugar 30.6 g
RAISIN-FILLED TORTE
I'm a died-in-the-wool raisin lover, & it would seem that this torte was made just for me! The recipe comes from the 2008 cookbook, Taste of Home Baking Classics. Preparation time does not include the time needed for the cake & the filling to cool before assembling the cake
Provided by Sydney Mike
Categories Healthy
Time 45m
Yield 1 2-layer cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F, then grease & flour two 9-inch round cake pans.
- FOR THE CAKE ~ In a large bowl, cream shortening & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
- In another bowl whisk together the flour, baking powder & salt, then add this to the creamed mixture alternately with the milk, beating well after each addition.
- Pour half of the batter into another bowl, then TO ONE BOWL add the vanilla, stirring to combine.
- Add the syrup, cinnamon, cloves & nutmeg to the second bowl, stirring to combine.
- Pour the vanilla batter into one of the prepared pans & pour the spice batter into the 2nd pan.
- Bake 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool both cake layers in their pans on a wire rack for 10 minutes before removing the layers from the pans & putting on wire racks to cool.
- FOR THE FILLING ~ In a small saucepan, combine sugar & cornstarch, then gradually stir in the water until smooth.
- Add the raisins, then bring to a boil, cooking & stirring for 2 minutes or until thickened.
- Remove from the heat, then stir in lemon juice, butter & zest, before setting aside to cool.
- FOR THE ICING ~ When cake & filling have cooled, in a small bowl, whisk together the sugar, butter & zest, then add enough milk, a teaspoon or so at a time, until icing reaches desired consistency.
- Place the spice cake layer up-side-down on a serving platter & spread it with the raisin filling.
- Top that with the vanilla cake layer right-side-up before drizzling the entire cake with the icing.
Nutrition Facts : Calories 403.6, Fat 11.6, SaturatedFat 3.6, Cholesterol 41.1, Sodium 229.6, Carbohydrate 73.3, Fiber 1.2, Sugar 49.4, Protein 4.2
RAISIN-FILLED TORTE
MY MOTHER used this recipe many times, and it was my favorite. She's gone now, but her memory lingers each time I bake this cake. The layers are different flavors, and combined they're deliciously unique. Every time I serve it, I have to send my guests home with the recipe! -Jo Peapples, Brooksville, Florida
Provided by Allrecipes Member
Time 45m
Yield 12
Number Of Ingredients 23
Steps:
- In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour half of the batter into another bowl. Add vanilla to one bowl; add syrup, cinnamon, cloves and nutmeg to the second bowl. Pour each batter into a greased and floured 9-in. round cake pan. Bake at 375 degrees F for 20-25 minutes or until cakes test done. Cool for 10 minutes; remove from pans to wire racks to cool.
- Combine sugar and cornstarch in a saucepan; stir in water until smooth. Add raisins. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in lemon juice, butter and peel. Cool.
- In a small bowl, whisk sugar, butter and lemon peel. Add milk until icing reaches desired consistency. Place the spice cake layer on a serving platter; spread with filling. Top with vanilla cake layer and icing.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 71.7 g, Cholesterol 35.8 mg, Fat 11.3 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 234 mg, Sugar 48.4 g
VINARTERTA
In Iceland, this layered prune torte is made for the winter holidays and nibbled on all season, thanks to its long shelf life.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 15
Steps:
- Make the cake: Whisk together flour, baking powder, and salt in a medium bowl. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. With machine running, add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
- Reduce speed to low. Working in batches, add flour mixture to butter mixture, alternating once with milk, beginning and ending with flour. Mix until dough is smooth. Refrigerate for 30 minutes.
- Make the filling: Combine prunes and water in a medium saucepan. Bring to a boil, reduce heat, and simmer until prunes are tender, about 15 minutes. Strain, reserving liquid. Coarsely chop prunes in a food processor, and return to saucepan with reserved liquid and the granulated sugar. Cook over medium heat until mixture is thick, about 15 minutes. Add vanilla, salt, and cardamom. Refrigerate until slightly firm, about 30 minutes.
- Preheat oven to 375 degrees. Turn out dough onto a lightly floured surface. Divide into 7 equal pieces (about 6 ounces each). Roll each piece into a 10-inch round, and cut into a 9-inch circle using the bottom of a 9-inch cake pan as your guide. Place 1 dough circle on a baking sheet, and bake until edges are golden, about 14 minutes. Transfer to a wire rack, and let cool. Repeat with remaining 6 dough circles.
- To assemble: Spread about 3/4 cup prune filling evenly onto 1 cake circle. Top with another circle, and continue until all 7 layers have been assembled (do not put filling on top layer). Wrap in plastic; let stand overnight.
- Dust cake with confectioners' sugar. Cut into quarters, then horizontally into 1/2-inch-thick slices.
OLD-FASHIONED RAISIN-FILLED COOKIES
Lovely on a cookie platter - gone first, you'll see. Truly old-fashioned delicious flavor. From the Old Farmer's Almanac recipes.
Provided by Busters friend
Categories Dessert
Time 35m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Filling:.
- Cook raisins with sugar and water for 10 to 15 minutes, or until thick, stirring occasionally.
- Remove from heat and add lemon juice and butter.
- Let cool while preparing dough.
- Cookie Dough:.
- Cream sugar and butter; add egg and mix well.
- Combine flour, baking powder, and salt, and add alternately to sugar mixture with milk and vanilla extract.
- Roll out a portion of the dough to 1/8-inch thickness and cut into rounds with a biscuit cutter.
- Place a teaspoonful of filling on the center of a round, then cover with another round and press edges together.
- Bake at 350 degrees F until golden brown (10 to 15 minutes).
RAISIN FILLED COOKIES
A delicious raisin filled cookie that is so delicious and you will go crazy over the raisin filling! It's so good!
Provided by Six Sisters Stuff
Yield 24
Number Of Ingredients 25
Steps:
- Raisin filling:
- Put raisins in a pan and cover with water. Boil for 5 minutes.
- Mix together sugar, butter, vanilla, salt, nutmeg, flour, and 1/4 cup water. Add to the raisin mixture and turn the heat down to low setting. Stir and cook until it thickens - about 5 to 7 minutes.
- Set aside to cool while you make the cookie dough.
- Cookie Dough:
- Combine softened butter, shortening, vanilla, and sugar. Add in egg.
- Stir flour, salt, and baking powder together in another bowl. Add dry mixture to the butter mixture and add milk. Stir in well.
- Chill dough for about 10 to 15 minutes.
- Roll dough about 1/8 inch thick.
- Cut into circles with a 3 inch round cookie cutter. You could also use the top of a glass that is 3 inches in diameter.
- Place cookie dough circle on an ungreased cookie sheet. Place a tablespoon of raisin filling in the center of the cookie. Top with a second cookie and seal the edges with a fork.
- Bake at 375 for 10 to 12 minutes or until very lightly browned.
- Glaze:
- When cookies are cooled mix together the melted butter, powdered sugar, milk, and vanilla.
- Frost the tops of each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5763 kcal, Fat 119 g, SaturatedFat 59 g, Cholesterol 245 mg, Sodium 4612 mg, Carbohydrate 1103 g, Sugar 745 g, Protein 95 mg
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