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<blockquote data-quote="moreluck" data-source="post: 695788" data-attributes="member: 1246">Boiled Raisin CakeIngredients:***Cake***2 cups raisins3 cups water2 cups flour1 teaspoon baking soda1 teaspoon cinnamon1 teaspoon cloves1 teaspoon nutmeg1/2 cup butter1 cup sugar2 eggs1 teaspoon vanilla***Caramel Icing***1/4 cup butter1/2 cup brown sugar2 tablespoons whole milk or cream1 cup icing (confectioners&#039;) sugar1 teaspoon vanillaDirections:For Cake: Boil raisins and water until there is one cup of juice remaining. Remove from heat and cool. Preheat oven to 350 degrees friend. In a small bowl, combine flour, baking soda, and spices. In mixer bowl, cream together butter and sugar. Beat in eggs. Stir in vanilla. Drain raisins and reserve juice. Add raisins to the creamed mixture. Add flour mixture and stir to combine. Add reserved raisin juice (1 cup) last. Spread batter in a greased 11 by 7 inch oblong or 9 inch square pan. Bake for 35 to 40 minutes, until top of cake springs back when touched lightly. Cool. For Caramel Icing: Melt butter. Add brown sugar. Stir over low heat for 2 minutes. Add milk and stir until it comes to a boil. Remove from heat and add icing sugar. Beat until creamy. Stir in vanilla. Spread over top of cooled cake.</blockquote>

[QUOTE="moreluck, post: 695788, member: 1246"] Boiled Raisin Cake Ingredients: ***Cake*** 2 cups raisins 3 cups water 2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg 1/2 cup butter 1 cup sugar 2 eggs 1 teaspoon vanilla ***Caramel Icing*** 1/4 cup butter 1/2 cup brown sugar 2 tablespoons whole milk or cream 1 cup icing (confectioners') sugar 1 teaspoon vanilla Directions: For Cake: Boil raisins and water until there is one cup of juice remaining. Remove from heat and cool. Preheat oven to 350 degrees friend. In a small bowl, combine flour, baking soda, and spices. In mixer bowl, cream together butter and sugar. Beat in eggs. Stir in vanilla. Drain raisins and reserve juice. Add raisins to the creamed mixture. Add flour mixture and stir to combine. Add reserved raisin juice (1 cup) last. Spread batter in a greased 11 by 7 inch oblong or 9 inch square pan. Bake for 35 to 40 minutes, until top of cake springs back when touched lightly. Cool. For Caramel Icing: Melt butter. Add brown sugar. Stir over low heat for 2 minutes. Add milk and stir until it comes to a boil. Remove from heat and add icing sugar. Beat until creamy. Stir in vanilla. Spread over top of cooled cake. [/QUOTE]

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