Posts tagged raisins
Kentucky Jam Cake - American Cake - They all can't be winners.
Well this isn't pretty. 

Well this is a high price experiment which left me thinking I have to make it one more time. But it's expensive and if it doesn't work out a second time I'm going to feel foolish.
The one thing I'll do differently should I make it again is I'll bake it in a 9x13 inch pan. It certainly will not be stunning like a two layer cake. But I think it will work out more nicely. The middle layer just isn't cute with the caramel frosting.

1 cup of pecans, toast and chop by hand
1 cup butter
2 cups sugar
4 eggs
1 cup blackberry jam
2.25 cup flour
1 each teaspoon cinnamon, allspice, ginger
.5 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 cup raisins

.5 cup (1 stick) butter
1.5 cup light brown sugar
.33 cup cream
1 teaspoon vanilla
pinch of salt
1.5 cups powdered sugar

Preheat oven 350 degrees.
Toss the nuts and raisins with a bit of flour from the ingredient list.
Cream the butter with sugar. Add the eggs one at a time, scraping the bowl between additions. Add the jam. Isn't it pretty? In a second bowl combine the flour, spices and salt. In a measuring cup measure out the buttermilk, into the buttermilk add the baking soda.
Add one third of the flour. Then add one half of the buttermilk. Scrape down the sides. Add the second third of the flour spice mixture. Then the last half of the buttermilk. End with adding the remaining flour. Mix for a minute.
Into the batter add the nuts and raisins. Pour into prepared pan(s).

Bake until a tester in the center come out clean. Cool completely.

Make the frosting:
In a pot on the stove on melt the butter, add the brown sugar, cream, vanilla and pinch of salt. Stir until the mixture boils. Add the powdered the sugar and stir until smooth. Use at once. It thickens as it cools. Pour it controlled over the sides of your cake.

Cowboy Cake - American Cake - Yeah, no.
Served scooped into a bowl. 
This cake is made in a dutch oven, in theory you can make it in camp fire. I baked this one in a oven, clearly. Well not clearly but if you know me you there is no campfire anywhere around.

This is SWEET, sweet cake. It has a cup of raisins and 2 cups of sugar. It has only 2 cups of flour. A one to one sugar to flour ratio is super sweet. I poured cream over it (not that that's ever bad) to calm that sugar down.

But on the theme of learning new techniques, I've never done this before.

The recipe:
1 cup raisins
3 cup water
1 tablespoon shortening
1 teaspoon baking soda
1 cup granulated sugar
1 teaspoon cinnamon
.5 teaspoon nutmeg
2 cups flour

reserved cooking liquid
1 cup granulated sugar
1 tablespoon shortening

Preheat the oven 350 degree.
Simmer the raisins in water for 15 minutes in a dutch oven. Drain and reserve the liquid. Return 1 cup liquid to the dutch oven. Add 1 tablespoon shortening, stir until melted, cool. Add the baking soda, sugar, cinnamon, nutmeg and flour. Stir until smooth. Add the plumped raisins.

In a small pan heat the rest of the cooking liquid, 1 cup sugar and the last tablespoon of shortening. Bring to a boil. When it reached 220 degrees gently pour over the raw cake batter.

Cover with a lid and bake 25 to 30 minutes. Test with toothpick, when it comes out clean the cake is done. Serve warm with ice-cream or cold whipping cream.

Old-Fashioned Oatmeal Cookies (Aren't they all?)
I used to sell these cookies. Then I lost the recipe. Then I went looking on the web for the recipe, and I can tell it when I see it because the baking soda in water is a total outlier to cookie making, and I couldn't find it. After hours of searching I found it in a book on my shelf. I had it with me all along. In case I forget again, I thought I'd put it here. Because this is becoming my repository of favorite tried and true recipes, plus new ones I love.

This comes from the Wooden Spoon Dessert Book by Marilyn M. Moore. It is by far the single most used baking book I own. If you see a copy pick it up. 
I use this book all the time!

Old-Fashioned Oatmeal Cookies

1 cup shortening
1 teaspoon vanilla
.75 cup white sugar
.75 cup brown sugar
.75 teaspoon salt
.75 teaspoon cinnamon
2 large eggs
1 teaspoons baking soda, dissolved in 1 tablespoon water
1.5 all purpose flour
3 cups old-fashioned oats (uncooked)
1 cup raisins

Preheat oven to 350 degrees. Line cookie sheets with parchment.
In a stand mixer cream the shortening with with vanilla, sugars, salt and cinnamon. Scrape sides and mix until the sugar grains are barley visible. Add the eggs one at a time. Scrape in between. Stir in the baking soda and water mixture. Add the flour. Once it's incorporated add the oats. Lastly stir in the raisins. Scoop onto sheets, leave room for spreading. Bake 11-13 minutes.

This have a distinctive crunchy and chewy texture. Both in one cookie.  They are terrific.