Cake Recipes From Scratch
Two Yummy Cake Recipes – Swiss Nut or Sour Cream Raisin With Raisin Topping
Who doesn’t like cake? There are very few among us who don’t enjoy a good piece of cake. Step out from the chocolate, vanilla, and other cake mix flavors and make some really different “from scratch” cakes. Try the Swiss Nut Cake, a simple cake to make that is delicious with your favorite cream cheese frosting. When you put pecans and pineapple in a cake you know it has to be good! Personally, I hate raisins. But my family loves them. Here is a favorite Raisin Cake with Raison Topping for you raisin fans.
SWISS NUT CAKE
2 cups all-purpose flour
1 cup chopped pecans
2 tsp baking soda
1 can (20-oz) can crushed pineapple
2 cups sugar
2 eggs
1 tsp vanilla extract
Preheat oven to 350 degrees. Spray an 8 x 12-inch glass baking dish with nonstick cooking spray; set aside.
In a medium mixing bowl, mix together the flour, pecans, baking soda, and sugar; stir to mix well. Add the crushed pineapple, eggs, and vanilla to the dry mixture. Mix until the ingredients are well blended. Pour into the prepared baking dish and bake at 350 degrees for 35 to 45 minutes.
Cream cheese frosting is recommended for this cake.
SOUR CREAM RAISIN CAKE & RAISIN TOPPING
1/2 cup butter
2/3 cup packed brown sugar
2 eggs
1/3 cup dairy sour cream
1/3 cup orange juice
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg &1 cup raisins
Topping:
1/4 cup dairy sour cream
1 cup confectioners’ sugar
1/4 cup raisins
Preheat oven to 350 degrees. Grease and flour 9 x 9 x 2-inch; set aside.
In a large mixing bowl cream butter, brown sugar, eggs, and sour cream until light and fluffy. Add orange juice, flour, baking soda, baking powder, salt and nutmeg. Using an electric mixer, beat at low speed until blended. Scrape bowl constantly while blending. Beat at medium speed for 1 minute, scraping down the bowl. Stir in the raisins. Pour the batter into the prepared pan.
Bake for 35 to 40 minutes at 350 degrees or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
Make the topping by combining the sour cream and confectioners’ sugar in a small bowl. Beat until smooth. Stir in the raisins and spread over the cooled cake.
Enjoy!
About the Author
For more of my Dessert recipes visit my blog at http://ladybugssweettreats.blogspot.com For my diabetic recipes and information go to http://diabeticenjoyingfood.blogspot.com
How to Make a Cake From Scratch – By Laura Vitale Episode 49 ‘Laura In The Kitchen’
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