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Monday, August 9, 2010

Raisin Cake with Cream Cheese Frosting

I wanted something quick, easy and which did not require a long baking time. Once again we suffer in NY with sticky, airless weather. I came across this recipe from (often an excellent site for baking). These are the full measurements; I halved them and used an 8-inch square pan.

Raisin Cake:
2 cups flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup vegetable oil
1 cup applesauce
2 eggs, at room temperature, lightly beaten
1-1/2 cups raisins

Frosting: (I also halved this).
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
1 tablespoon fresh lime juice (or lemon)
Milk, as needed (did not need, in fact needed a bit more confectioner's sugar)

Pour hot water over raisins to cover. Let steep until plump, about 15 minutes, then drain thoroughly. Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil. In large bowl, whisk together flour, sugar, baking soda, cocoa, cinnamon, salt, nutmeg, and allspice. Make a well in the center. Add oil, applesauce and beaten eggs. Mix well. Fold in plumped raisins. Pour into pan and bake for 30 to 35 minutes. (My smaller cake was done around 25 mins.) Cool to room temperature. Frosting: In small bowl, beat cream cheese until smooth. Add vanilla extract and confectioners' sugar. Add lemon juice and just enough milk to make frosting smooth and easy to spread. Smooth frosting on top of cooled cake. Refrigerate cake for 1 hour. (overnight)
This proved to be a great hit; it's a very nice snack cake and the apple sauce and oil made it wonderfully moist. I'll definitely make this for other occasions besides the office Tuesday treat.