whats Baking!!

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Black Forest Cake


SERVES 12 -16 , 1 sheet

• 1 (16 ounce) package dark cherries (frozen)
• 1 (18 ounce) package devil's food cake mix
• 1 (15 ounce) can cherry pie filling (no added sugar or light)
• 1 pint heavy whipping cream
• 1 (15 ounce) container chocolate fudge frosting (light or reduced sugar)
• 1/3 cup vegetable oil
• 3 eggs (or egg substitute)
• 3/4 cup water
• 1 tablespoon oil
• 1/8 cup flour

1. Preheat oven to 325 or 350 degrees depending on type of pan used. Oil and flour bottom, and bottom corners of pan.
2. Prepare cake mix as directed on box, reducing water to 3/4 cup. Batter will be stiff. (Can use stand mixer for this part.).
3. Add Dark Cherries to cake mix and fold in, stirring until moisture is absorbed.
4. Pour cake mix into pan and cook for desired time. I used a 13x9" pan and set the timer for 38 minutes.
5. While cake is cooking, separate cherries from Cherry Pie filling, placing the syrup into mixing bowl (using stand mixer or hand mixer), adding to this the Heavy Whipped Cream. Whip to soft or medium peaks. Refrigerate until cake is cooled.
6. Once cake has cooled, frost with frosting. (If two layer cake, put cherries between layers and use frosting on outside of both layers.) If one pan, frost cooled cake completely, top and sides.
7. Place drained cherries on top of frosted cake (for 13x9" pan). This can be done in symmetrical mounds or spread in the middle, in a rectangular shape.
8. Place cherry flavored whipped cream in pastry bag with choice of tip, and decorate by surrounding cherries with puffs of cream. Retain remaining whip cream for service.

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Peanut Butter Chocolate Bars

• 1 cup peanut butter
• 6 tablespoons butter
• 3/4 cup sugar
• 1/2 cup sugar
• 1 tablespoon vanilla
• 3 eggs
• 1 cup flour
• 2 cups chocolate chips
• 1 cup colored crystal sugar, to decorate (optional)

1. Beat first 5 ingredients until creamy. Beat in eggs. Beat in flour. Stir in chocolate chips. Spread in a greased 9x13 inch pan.
2. Bake 20-25 minutes in a preheated 350F oven. Cool in pan.
3. Decorate while hot.

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Alton Brown's Carrot Cake

Ingredients

• 12 oz. All-purpose flour
• 12 oz. Grated carrots
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.25 teaspoon Ground allspice
• 0.25 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.5 teaspoon Salt
• 10 oz. Sugar
• 2 oz. Dark brown sugar
• 3 large eggs
• 6 oz. Plain yogurt
• 6 oz. Vegetable oil
• 1 Your favorite frosting

Instructions


1. Preheat oven to 350 degrees. Prepare 9inch wide 3inch deep cake pan.
2. Put the grated carrots into a large mixing bowl, set aside.
3. Sift the flour, baking powder, baking soda, spices, and salt into the bowl with the carrots. Toss until they are well coated.
4. In a food processor, combine the sugars, eggs, and yogurt. While processing, drizzle in the oil. Add this mixture to the carrot mixture. Stir until just combined. Pour into prepared pan.
5. Bake for 45 mins. adjust oven to 325 degrees and bake 20 mins. longer or until a skewer is inserted in the center of the cake and comes out clean. Cool for 15 mins. before turning cake out. Cool cake completly and cover with your favorite frosting. I love it with cream cheese frosting!

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Frosted Cookies With Orange and White Chocolate

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 dash salt
• 3/4 cup butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1/4 cup frozen orange juice, thawed, undiluted
• 1 teaspoon vanilla
• 1 cup white chocolate, cut in small pieces
• 1 tablespoon water
• 1/2 cup icing sugar

1. Preheat oven to 350°F In a bowl, combine flour, baking soda and salt. Set aside.
2. In a large bowl, with a mixer, beat butter and sugar at medium speed. Add egg, orange juice and vanilla. Beat at high speed until light and creamy.
3. Add gradually the dried ingredients from step 1, while beating at medium speed.
4. Add white chocolate. Mix with a wooden spoon.
5. Let drop dough by tablespoon on an ungreased baking sheet.
6. Cook in oven 12 minutes or until the sides of the cookies are golden and center is tender. Let cool completely.
7. Meanwhile, in a bowl, combine water and icing sugar. The mixture has to have the consistancy of "fondant".
8. Dip the top of the cookies in this mixture. Let harden completely.

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Lemon Squares

Ingredients

2 1/4 cups all-purpose flour, divided
1/2 cup powdered sugar
3/4 cup chilled butter, cut into pieces
4 large eggs
1 1/2 cups granulated sugar
2 tablespoons grated lemon rind (about 5 lemons)
1/2 cup fresh lemon juice (about 6 lemons)
1 teaspoon baking powder
1/4 teaspoon salt
Garnishes: whipped cream, crushed lemon drop candies

Preparation

1. Pulse 2 cups flour, 1/2 cup powdered sugar, and 3/4 cup butter in a food processor 6 times or until mixture is crumbly. Press mixture into a lightly greased 13- x 9-inch pan.
2. Bake at 350° for 15 to 20 minutes or until lightly golden.
3. Whisk together eggs and next 3 ingredients. Combine baking powder, salt, and remaining 1/4 cup flour; whisk into egg mixture. Pour batter into prepared crust.
4. Bake at 350° for 20 minutes or until set. Cool on a wire rack 2 hours or until completely cool. Cut into squares. Garnish, if desired.

Yield

Makes 24 squares

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Chocolate Eclair Dessert

36 graham cracker squares (2 1/5 inch)
2 pkg sugar-free instant vanilla pudding - (4 serv size)
2 c nonfat dry milk powder - divided
4 1/4 c water - divided
1 1/2 c light whipped topping - divided
2 t vanilla extract - divided
1 pkg sugar-free instant chocolate pudding - (4 serv size)
1 T chocolate syrup


Evenly arrange 12 graham crackers in a 9 x 13 inch cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 cups dry milk powder, and 3 cups water. Mix well using a wire whisk. Blend in 1/2 cup whipped topping and 1 teaspoon vanilla extract. Mix gently to combine. Spread half of pudding mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 graham crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 cup dry milk powder, remaining 1 teaspoon vanilla extract and remaining 1 1/4 cups water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving, spread remaining 1 cup whipped topping evenly over top. Drizzle chocolate syrup evenly over whipped topping. Refrigerate at least 1 hour. Makes 12 servings.

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Fresh Cherry Crisp

Fresh, frozen, or canned cherries may be used.

Ingredients:

• 4 cups pitted sour cherries
• 1 1/2 cups white sugar
• 4 tablespoons all-purpose flour

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 cup brown sugar
• 1/2 cup butter
• 1/2 cup shortening

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine cherries, 1 1/2 cups white sugar, and 4 tablespoons flour. Pour into 9x13 inch baking dish. In a medium bowl, combine 1 1/2 cups flour, oats, and brown sugar. Cut in butter and shortening until crumbly. Sprinkle over cherries.
3. Bake in preheated oven for 45 to 50 minutes, or until topping is golden brown.

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Mama Jo's Blueberry Cake


SERVES 12

• 1 (18 ounce) box Duncan Hines butter cake mix
• 2/3 cup water
• 1/2 cup butter, softened
• 3 large eggs
• 15 ounces blueberry pie filling (chilled)
• 1 (8 ounce) package Cool Whip
• 1 (8 ounce) package cream cheese
• 3 tablespoons granulated sugar
• 3 tablespoons powdered sugar

1. Bake cake mix according to directions in 3 layers.
2. Cool.
3. Mix cool whip, cream cheese, and both sugars.
4. Spread mixture cream cheese mixture between layers and top.
5. Pour cold pie filing over cake.
6. Serve! And Enjoy!

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Frosted Mint Brownies

Ingredients:

***Brownies***
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, melted
1/2 cup all-purpose flour, sift before measuring
1/2 cup chopped walnuts or pecans
***Mint Frosting***
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
1 dash salt
2 cups sifted confectioners' sugar
2 tablespoons milk or cream
few drops red food coloring



Directions:
Thoroughly cream butter, sugar, and vanilla; beat in eggs then blend in melted chocolate. Stir in the flour and chopped walnuts or pecans.

Turn batter into a greased and floured 8-inch square pan. Bake at 325 degrees F for 30 to 35 minutes. Frost with mint frosting.

For Mint Frosting: Cream butter, peppermint, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add remaining confectioners' sugar and the milk. Beat until smooth.

Add a few drops of food coloring to tint pink. Frost cooled brownies.

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Buttermilk Pancakes

• 1 1/2 cups flour
• 1/2 cup oatmeal
• 3 tablespoons sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large eggs
• 2 1/2 cups buttermilk
• 1/2 cup butter

1. Get one big bowl and one small bowl out.
2. Mix all of the dry ingredients in the big bowl.
3. Mix all of the wet ingredients in the small bowl.
4. Melt the butter, then mix it inches.
5. Pour the wet ingredients into the dry ones.
6. Mix it till it is evenly mixed.
7. Do not mix to much, then it gets all watery and disgusting.
8. Pour 1/2 cup of batter on a pan.

[moreluck]

Luxurious Lemon Silk Pie

Ingredients:
***PIE***
1 cup sugar
3/4 cup butter, softened (do not use margarine)
1 tablespoon grated lemon peel
2 tablespoons lemon juice
3/4 cup refrigerated or frozen fat-free egg product, thawed (do not use eggs)
1 purchased graham cracker crumb crust or vanilla cookie crust (9-inch size)
***SAUCE***
1/3 cup sugar
1/3 cup water
1 tablespoon cornstarch
1 1/2 cup fresh blueberries



Directions:
In small bowl, combine 1 cup sugar and butter; beat at medium speed until well blended, scraping bowl frequently.

Add lemon peel and lemon juice; continue beating until well mixed. (Mixture will look curdled.) Gradually add egg product; beat 5 minutes or until light and fluffy, scraping bowl frequently.

Spoon mixture into crumb crust. Refrigerate at least 3 hours or until set.

Meanwhile, in small saucepan, combine 1/3 cup sugar, water and cornstarch; mix well. Add blueberries; cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Cool; cover and refrigerate until serving time.

To serve, cut pie into wedges; spoon sauce over wedges. Store in refrigerator.

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Southern Indiana Brown Sugar Pie


(*Note: I only use whole milk for this pie, so if you sub 2%, 1%, skim, etc., and it doesn't turn out good, please don't blame me! LOL!) SERVES 6 -8 , 1 pie

• 1 (9 inch) unbaked pie shells
• 3 cups dark brown sugar, firmly packed
• 5 tablespoons flour
• 1/8 teaspoon salt
• 3 eggs, beaten
• 1 teaspoon vanilla
• 1 1/2 cups whole milk

1. In large mixing bowl, combine ingredients in order given.
2. Pour into pie shell.
3. Bake in 350 oven for 30 minutes.

[moreluck]

Chocolate Mousse Squares

What You Need

12 OREO Cookies, crushed


1/4 cup (1/2 stick) butter or margarine, melted


2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread


1 can (14 oz.) sweetened condensed milk


4 squares BAKER'S Semi-Sweet Chocolate, melted


1 cup thawed COOL WHIP Whipped Topping



Make It




MIX cookie crumbs and butter in foil-lined 9-inch square pan; press onto bottom of pan.
BEAT cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in chocolate. Whisk in COOL WHIP. Spoon over crust; cover.
FREEZE 6 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly before cutting to serve.

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German Chocolate Caramel Bars


Ingredients:
1 box German chocolate cake mix
3/4 cup butter
1 cup evaporated milk
6 ounces chocolate chips
1 cup chopped nuts
50 caramels



Directions:
Melt caramels over a low heat together with 1/3 cup of the evaporated milk.

While caramels are melting, stir cake mix with softened butter and 1/2 cup to 2/3 cup evaporated milk. Just add milk a little at a time till it reaches the consistency of frosting.

Divide batter in half and spread half on the bottom of a 9x13 inch cake pan. Bake for 6 minutes at 350 degrees F. Remove from oven and sprinkle with nuts and chocolate chips.

Pour melted caramel on top and lastly, dot with remaining cake batter. Continue baking for 15-25 minutes.

You can insert a toothpick into the cake batter portions to test for done-ness (should come out dry), but be careful because if you hit a chocolate chip or the caramel, it'll come out wet.

[moreluck]

Raspberry Cobbler
Ingredients

• 4 cups Raspberries Fresh
• 1/4 cup Margarine at room temperature
• 1 1/2 cups Sugar
• 1/2 cup Milk
• 1 cup Flour
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/2 cup Water

Instructions


Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour. SErve warm with cream, ice cream, or whipped cream. Serves 8-9. Origin: Cookbook Digest, July/August 1993. Shared by: Sharon Stevens From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

[moreluck]

Raspberry Ganache Pie

What You Need!

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, coarsely chopped


1 cup whipping cream


6 Tbsp. seedless raspberry jam, divided


1 OREO Pie Crust (6 oz.)


2 cups fresh raspberries


1 Tbsp. water



Make It!




MICROWAVE chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
POUR into crust. Refrigerate 4 hours.
ARRANGE berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.

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Butterscotch Walnut Bread


SERVES 12 -14

• 2 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 cup brown sugar
• 1 1/2 tablespoons butter, melted
• 1 cup buttermilk
• 1/2 cup walnuts, chopped

1. Preheat oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, baking powder and salt.
3. In a medium bowl, beat the egg. Add sugar gradually. Beat until light and fluffy. Add melted butter and blend together. Alternately add flour and buttermilk. Stir until mixed together. Lastly, add walnuts which have been dusted with flour.
4. Pour into a greased 9 x 5 x 3-inch loaf pan.
5. Bake 1 hour or until done.

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Banana Muffins with Mascarpone Cream Frosting

Recipe courtesy Giada De Laurentiis
Ingredients

Muffins:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 cups sugar
• 1 cup vegetable oil
• 3 large eggs
• 1 tablespoon vanilla extract
• 4 ripe bananas, peeled and coarsely mashed

Frosting:

• 3 ounces cream cheese, room temperature
• 6 tablespoons (3/4 stick) unsalted butter, room temperature
• 1/3 cup mascarpone cheese, room temperature
• 3 tablespoons honey
• 1/2 cup chopped walnuts, toasted

Directions

Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.

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Strawberry Tiramisu
What You Need!

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened


3-1/2 cups cold milk


2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding


2 pkg. (3 oz. each) ladyfingers, split


1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed


2-1/2 cups sliced fresh strawberries


2 squares BAKER'S Semi-Sweet Chocolate, grated



Make It!




BEAT cream cheese in large bowl with mixer until creamy. Gradually add milk, beating until well blended. Add dry pudding mixes; beat on low speed 1 min. or until well blended.
COVER bottom of 13x9-inch pan with half the ladyfingers; top with layers of half each of the pudding mixture, COOL WHIP and berries. Repeat all layers.
REFRIGERATE 3 hours. Sprinkle with chocolate.

[moreluck]

Apple Dapple Cake - Burton's Sunnybrook Restaurant


SERVES 12 , 1 cake

• 2 cups sugar
• 1 1/2 cups oil
• 3 eggs
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups peeled and chopped apples, Granny Smith
• 1 cup chopped walnuts

Topping

• 1/2 cup butter
• 1/4 cup half-and-half cream
• 1 cup firmely packed brown sugar
• whipped cream (optional)

1. TO PREPARE CAKE:
2. Preheat oven to 350*. Spray a 13x9 baking pan with nonstick cooking spray. Set aside.
3. Beat together sugar, oil, eggs and vanilla until light.
4. Sift together flour, baking soda, baking powder, salt and cinnamon.
5. Stir flour mixture into egg mixture until well-combined.
6. Stir in apple and walnuts.
7. Spread in prepared pan and bake for 1 hour and 15 minutes or toothpick clean inserted in center.
8. TO PREPARE TOPPING:.
9. Combine buter, half and half and brown sugar in a medium saucepan and bring to a boil.
10. Boil 3 minutes, stirring occasionally.
11. Cool slightly and Pierce cake with a knife a few times so topping will penetrate.
12. spread on warm cake.
13. Serve with whipped cream if want.

[moreluck]

Jalapeno Cheddar Cornbread


3 cups plain flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra large eggs, Lightly Beaten
1/2 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallions, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and butter.
3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
4. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5. Meanwhile, preheat the oven to 350 degrees F.
6. Grease a 9 by 13 by 2-inch baking pan.
7. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
8. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
9. Cool and cut into large squares. Serve warm or at room temperature.

[moreluck]

Yummy Yummy Peanut Butter Blossoms Makes 7 dozen From the kitchen of Linda Ancona


1 cup sugar
1 cup brown sugar, packed
1 cup butter or margarine
1 cup creamy peanut butter
2 eggs
1/4 cup milk
2 teaspoons vanilla
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 (6 1/2 ounce) packages chocolate kisses

Cream sugar, brown sugar, butter and peanut butter. Beat in egg, milk and vanilla. In a separate bowl, stir together flour, baking soda and salt. Stir into egg mixture. Shape into balls and roll in additional granulated sugar. Place on an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes . Immediately press kisses into cookies.

Copyright 2008 Northpole.com, LLC

[moreluck]

Coconut Praline Cream Pie

Ingredients:
1/2 cup chopped pecans or walnuts
1/3 cup butter
1/3 cup brown sugar
1 baked pastry shell cooled
2 envelopes Dream Whip
2 1/4 cups milk divided
2 packages vanilla flavor instant pudding and pie filling
1 1/4 cup coconut
1 teaspoon vanilla



Directions:
Heat pecans, butter and brown sugar until butter and sugar are melted and mixture comes to a boil. Boil 30 seconds. Spread on bottom of pastry shell. Cool.

Beat whipped topping mix, 1 C. of the milk and vanilla with electric mixer on high speed about 6 minutes or until topping thickens and peeks form.

Add remaining milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 C. of the coconut.

Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining coconut.

[moreluck]

Mississippi Mud Cake

Ingredients

• 2 cups sugar
• 1 cup butter or shortening
• 4 eggs
• 1 cup flour
• 1 Mini marshmellows
• 1 and 1/4 teas baking powder
• 1/2 cup cocoa
• 1 cup chopped pecans
• 1 teas vanilla
• 1/4 teas salt

Icing:

• 1 pkg powdered sugar
• 1/3 cup cocoa
• 1/2 cup milk or cream
• 1/2 cup butter melted
• 1 teas vanilla
• 1 cup nuts chopped

Instructions


Cream sugar and shortening and add eggs. Beat well. Add dry ingredients.Add vanilla and pecans. Bake in a long flat pan.(13x9x2) at 350 degrees for 30 minutes. Remove and cover with marshmellows and return to the oven to melt them. Remove and cover with icing.
Icing:
Melt butter and add the rest of the ingredients. Frost the cake.

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Spanish Bar Cake


Ingredients:
4 cups water
2 cups raisins
1 cup shortening
4 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
2 eggs
1 cup chopped walnuts



Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.

Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool.

Combine flour, sugar, salt, baking soda, ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired).

Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 minutes.