Best Raisin Spice Cake With Penuche Frosting Recipes

SPICE CAKE WITH PENUCHE FROSTING

Steps:

• Preheat oven to 350 degrees. In medium bowl, combine flour, baking powder, salt, baking soda, cloves, cinnamon, and allspice. Set aside.
• In mixing bowl, cream together shortening and sugars. Add eggs one at a time and beat for 2 minutes. Add orange juice and buttermilk alternately with flour mixture and beat for another 2 minutes. Stir in chopped nuts. Pour mixture into greased oblong cake pan. Bake for 30-35 minutes. Allow to cool before frosting.

BUTTERMILK SPICE CAKE WITH PENUCHE FROSTING

Steps:

• In a mixer bowl, sift flour, white sugar, powder, soda, salt and spices.
• I also sometimes add a grating of fresh nutmeg, and a pinch of ginger if desired.
• (never measured amounts).
• Add buttermilk, brown sugar, and shortening.
• Beat for two minutes.
• Add eggs, and beat another and final two minutes.
• Spread batter into two greased and floured 9 inch round cake pans.
• Bake 350 degrees for 30 minutes, until tester shows done.
• Cool and remove to wire rack for perfect cooling.
• Penuche Frosting:.
• In saucepan melt the half cup butter and stir in the one cup brown sugar.
• Cook until dissolved and boil for two minutes.
• Remove from heat and add the quarter cup evaporated milk.
• Return to heat and return to boiling point stirring constantly.
• Remove from heat.
• Cool to lukewarm.
• Beat in 1 3/4 to 2 cups powdered icing sugar.
• If its too thick add in a few tablespoons more milk little at a time.
• If its too thin add in more icing powder a little at a time.
• When to your desired spreading consistency, fill and frost cake.

OLD-FASHIONED SPICE CAKE WITH PENUCHE FROSTING

Steps:

• CAKE: Cream shortening, butter, and brown sugar. Gradually add eggs. Sift flour, soda, salt, and spice and alternate with milk. Add dates and nuts. Bake in 9-inch layers at 350°F for 30 minutes. Cool, then frost with Penuche Frosting.
• FROSTING: Melt butter in medium saucepan. Stir in brown sugar and boil for 2 minutes, stirring constantly. Add milk and heat to boiling. Remove from heat; cool and beat in powdered sugar.
• NOTES: I believe that the reason for 1/2 butter and 1/2 shortening was economy. All butter would probably work well, too. Margarine contains liquid, so it wouldn't be the best choice. Be sure to use 9-inch cake pans, or you'll have cake everywhere. Three thinner, 8-inch cakes could probably be made instead, but I've never tried it.

OLD FASHIONED RAISIN SPICE CAKE

Steps:

• 1. Beat egg whites to stiff but moist peaks. Combine flour, baking powder, salt and spices in a large mixing bowl. Stir well to blend. Add butter, sugar, egg yolks, milk and vanilla. Beat with electric mixer on medium speed until smooth, about 1 1/2 minutes. Stir in raisins. Fold in stiff egg whites.
• 2. Spread batter evenly in greased 9 " square cake pan.
• 3. Bake at 375 degrees F. for 30 - 35 minutes. Cool completely.
• 4. Icing: Cream butter, half of icing sugar and lemon juice together until light. Gradually add icing sugar and enough cream to make a smooth spreading consistency. Spread over cooled cake. Sprinkle with chopped walnuts, to decorate, if desired.

SCRUMPTIOUS PENUCHE FROSTING

Steps:

• Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
• Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.