Raisin Delight Recipe
Ingredients
| Raisins | 1 1/2 Cup (16 tbs) | |
| Water | 2 1/2 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Crisco | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) (Glaze:) | |
| Milk | 1/4 Cup (16 tbs) (Glaze:) | |
| Powdered sugar | 3/4 box (Glaze:) | |
| Vanilla | 1 Teaspoon (Glaze:) | |
| Lemon extract | 1 Teaspoon (Glaze:) |
Directions
Boil raisins and water together until there is only 1 cup of juice.
Cool.
Combine in mixing bowl the sugar, Crisco and eggs & mix well.
Sift together flour, salt, soda, baking powder and cinnamon.
Add dry ingredients to Crisco mix and add raisin water.
Add vanilla.
Fold in raisins and nuts.
Grease and flour a 14" x 12" baking pan.
Bake at 350 degrees for 25 to 35 minutes.
Glaze:
Heat butter and milk; add powdered sugar.
Mix and beat well in electric mixer.
Add vanilla and lemon extract; pour over cake while hot.
Cool.
Combine in mixing bowl the sugar, Crisco and eggs & mix well.
Sift together flour, salt, soda, baking powder and cinnamon.
Add dry ingredients to Crisco mix and add raisin water.
Add vanilla.
Fold in raisins and nuts.
Grease and flour a 14" x 12" baking pan.
Bake at 350 degrees for 25 to 35 minutes.
Glaze:
Heat butter and milk; add powdered sugar.
Mix and beat well in electric mixer.
Add vanilla and lemon extract; pour over cake while hot.
Chef
