Raisinapricotquarkcake Recipes

RAISIN CAKE

Steps:

• In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
• In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

RAISIN POUND CAKE

Steps:

• In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.

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.

OLD-FASHIONED RAISIN CAKE

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.

RAISIN CAKE FROM THE PANTRY

Steps:

• Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
• Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.

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 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.

RAISIN PUDDING CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour either a 10 inch tube pan or bundt pan.
• I use Bakers Joy spray,.
• In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
• Blend well, then mix for 3 minutes at medium speed.
• Stir in raisins and walnuts.
• Pour into prepared pan.
• Bake for 1 hour.
• Cool in pan for 15 minutes.
• Remove from pan and continue cooling on cake rack.
• Sprinkle with powdered sugar.

NO-BAKE RAISIN CHEESECAKE

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.

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.

RAISIN CRUMB CAKE

Steps:

• Mix first 3 ingredients -- rub into crumbs.
• Save 1 cup crumbs for top.
• Mix remaining crumbs with rest of ingredients.
• Place in pan and sprinkle 1 cup of crumbs on top.
• Bake for 40 min at 350.

RAISIN CHEESECAKE

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.

GLAZED PECAN-RAISIN CAKE

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.

RAISIN SNACK CAKE

Steps:

• Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins. , Pour into an 8x4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 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.

RAISIN CAKE

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.

RAISIN APRICOT QUARKCAKE

Steps:

• The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
• stir in buttermilk and rennet
• Cover and allow to stand overnight (5 to 10 hours) in a warm place
• Drain liquid (called whey) from the curds
• Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
• Chill well
• Soak raisins in white wine for 30 minutes
• Beat egg yolks, butter and sugar together until smooth
• Add cheese, flour, and sour cream
• Drain raisins and stir into cheese mixture
• In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
• Fold cheese mixture into egg whites
• Line a springform pan with phyllo, brushing layers with melted butter; trim edges
• Spoon filling into pastry
• Top with apricot slices
• Bake at 350 degrees for 1 1/4 hours
• Let cool before serving