sketch of Bob above the Caramel Glazed Cinnamon Raison Cake recipe.


2 c. packed light brown sugar
1 1/2 c. all purpose flour
1 c. whole wheat flour
2 t. ground cinnamon
1 1/2 t. ground allspice
1 t. ground nutmeg
2 t. baking powder
1/2 t. baking soda
1 t. salt
1 c. milk
3/4 c. vegetable oil
1/4 c. orange juice
2 t. vanilla
3 eggs
3/4 c. raisins, plumped
1/2 c. chopped walnuts

Preheat oven 350°. Grease a (10 inch) tube pan. In a large bowl, combine the brown sugar, flour, cinnamon, allspice, nutmeg, baking powder, baking soda and salt. Add the milk, oil, orange juice, vanilla and eggs and beat on low speed til moist. Beat on high for 2 minutes. Fold in the raisins and walnuts and pour the batter into the tube pan. Bake for 55 minutes or til the sides of the cake are browned and pull away from the pan. Cool the cake for 20 minutes and remove from pan to cool completely.

1/2 c. light brown sugar
1/4 c. butter
3 T. light cream
1/8 t. salt
1 c. confectioners sugar
1/2 t. vanilla
crystallized ginger, chopped

in a medium saucepan, combine the brown sugar, butter, cream and salt and bring to the boil stirring constantly. Cool slightly and whisk in the confectioners sugar and vanilla. Pour the caramel glaze over the cinnamon raisin cake and garnish with ginger.

Caramel Glazed Cinnamon Raisin Cake recipe is published in our January, 2011 Menu Minder, Issue #327.