Raisin Cake (King Arthur Flour) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 cup (6 ounces) raisins
1 cup (8 ounces) water
1 cup (7 ounces) sugar
1/2 cup( 1 stick 4 ounces) unsalted butter
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon Salt
11/2 cups (6 3/8 ounces) King Arthur Flour (unbleached all purpose)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
|
|
Directions: |
Directions:Put the raisins, water, sugar, butter, cloves, allspice, cinnamon and Salt in a medium sauce pan and bring to a boil. Reduce to a simmer and cook for 4 minutes. Remove from the heat a cool to room temperature.
Once the raisin mixture is cool, preheat the oven to 350º F. Grease and flour an 8-inch square pan, or line with parchment. In a small bowl, whisk together the four, baking soda, and baking powder. Stir into the raisin mixture until evenly combined. Transfer the batter into the prepared pan and bake for 35 to 38 minutes. Remove from the oven and cool on a rack. Serve sprinkled with confectioner's sugar or with cream cheese frosting. (see lemon cake recipe for my cream cheese frosting) |
|
Personal
Notes: |
Personal
Notes: I found this recipe in the King Arthur Flour magazine called "The Baking Sheet". It is very similar to Grandma Tanya's Raisin cake recipe.
____________________________________________________________
Here are a few Yiddish words you should know:
Chootz-puh: (pronounced with the “c” and the “h” separate—like khutzpah) gall, impudence, nerve, impertinence. “It took a lot of chootz-pa to promise us we’d get a copy of us making borscht and never delivered the film to us.”
Drei-en a kawp: Literally, “to twist one’s head.” To confuse someone, to annoy someone. “Don’t bother me with this, its been established! Stop drei-en a kawp.”. Also, drei, to turn or spin, like Dr. Drei spins records!
|
|
This recipe for Raisin Cake (King Arthur Flour) is from