Does anyone have a good recipe for spice cake.. not made by bread maker..?

I remember tasting this one recipe that had raisins in it.. a little old lady made it.. it was delicious.. but i can't seem to find one that isn't made by a bread maker.. that tastes so goodDoes anyone have a good recipe for spice cake.. not made by bread maker..?
Raisin Spice Cake





INGREDIENTS:


2 cups raisins


1 1/2 cups water


1/2 cup shortening


2 cups light brown sugar, firmly packed


3 cups all-purpose flour


1 1/2 teaspoons ground cinnamon


1/2 teaspoon ground cloves


1/2 teaspoon ground nutmeg


1/2 teaspoon salt


1 cup sour milk


1 teaspoon baking soda


3 eggs, beaten


confectioners' sugar


PREPARATION:


In a saucepan, combine raisins and water. Cook until raisins are plump. Reserving 2/3 cup of cooking liquid, drain and set raisins aside. In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves, nutmeg, and salt; set aside.





In a separate bowl, combine milk, soda, eggs, and reserved cooking liquid.





Add dry ingredients alternately with milk mixture to creamed mixture. Stir in the cooked raisins. Pour into a greased 13x9x2-inch baking pan. Bake at 350掳 for 35 to 40 minutes or until cake tests done. Cool raisin cake on a wire rack.





Just before serving, sprinkle with confectioners sugar.Does anyone have a good recipe for spice cake.. not made by bread maker..?
no but i have a good recipe for muffins! message me if you are interested! :)
Pumpkin Raisin Spice Bundt Cake Recipe #135465


This is an incredibly moist dense cake that just reminds you that fall is on the way. I had a box of spice cake mix and a can of pumpkin, we needed a cake for dinner one night and this was born. Its pretty basic but the flavors are nice and you can adjust the spices according to your own tastes. We like ours spicy so I always add more :) I hope you like it.


1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines


1 (3 1/2 ounce) box instant vanilla pudding


1 (15 ounce) can pumpkin puree, I use Libby's


1/2 teaspoon cinnamon (to taste)


1/2 teaspoon allspice (to taste)


1/4-1/2 teaspoon ground cloves (to taste)


1 teaspoon vanilla


1 cup raisins, plumped in warm water


3 eggs


1 (14 ounce) can condensed milk


1/2 cup milk


3/4 cup maple syrup


1 egg yolk





12-14 servings Change size or US/metric


Change to: servings US Metric





1 hour 5 minutes 15 mins prep





First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.


For the Cake:.


Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.


Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.


Bake at 350 for about 50 minutes. Test to check for doneness since all oven are a little different.


Cool Completely and drizzle glaze over the cake.


For the Glaze:.


In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.
Go to bhg.com they have great recipes
Mama's Spice Cake


1-1/2 cups sugar


3/4 cup butter or margarine


1 cup water1 cup raisins, chopped


1 teaspoon ground cinnamon


1/2 teaspoon ground allspice


1/4 teaspoon ground cloves


1/4 teaspoon ground nutmeg


4 eggs, separated


2 cups all-purpose flour


1 tablespoon baking powder


1/2 teaspoon salt


1/4 teaspoon baking soda


3/4 cup chopped pecans





CREAM CHEESE FROSTING:


1 package (8 ounces) cream cheese, softened


1/4 cup butter or margarine, softened


1 teaspoon vanilla extract


Pinch salt


4 cups confectioners' sugar


Additional chopped pecans, optional





In a saucepan, combine the first eight ingredients; slowly heat, stirring until butter melts. Remove from the heat; cool. In large mixing bowl, beat egg yolks lightly; gradually stir in spice mixture. Combine flour, baking powder, salt, baking soda and pecans; stir into spice mixture. Beat egg whites until soft peaks form; fold into the batter. Pour into two greased and floured 9-in. round cake pans. Bake at 325掳 for 35-40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans 5 minutes before removing to a wire rack; cool completely.





For frosting, beat cream cheese and butter in a mixing bowl until smooth. Add vanilla and salt. beat in sugar until smooth and fluffy. Frost cake. Garnish with pecans if desired. Store in the refrigerator. Yield: 12-16 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





Sour Cream Spice Cake


1/2 cup butter, softened


1-1/2 cups packed brown sugar


3 eggs, separated


1 teaspoon vanilla extract


1-1/2 teaspoons ground allspice


1 teaspoon baking soda


1 teaspoon ground cinnamon


1 teaspoon ground cloves


1/2 teaspoon salt


1 cup (8 ounces) sour cream





FROSTING:


1 cup packed brown sugar


1/3 cup water


2 egg whites


1/4 teaspoon cream of tartar


1-1/2 teaspoons vanilla extract





In a large mixing bowl, cream butter and brown sugar. Beat in the egg yolks and vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream. In a small mixing bowl, beat egg whites until stiff; gently fold into batter.


Pour into two greased and floured 9-in. round baking pans. Bake at 350掳 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.


For frosting, in a heavy saucepan, bring brown sugar and water to a boil. Boil for 3-4 minutes or until a candy thermometer reads 242掳 (firm-ball stage). In a mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add hot sugar mixture; beat on high for 7 minutes or until stiff peaks form.


Add vanilla; continue beating until frosting reaches desired consistency, about 2 minutes. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 12-16 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>





Roaring Twenties Spice Cake


1 cup sugar


1 cup raisins


1/2 cup shortening


1 teaspoon ground cinnamon


1 teaspoon ground nutmeg


1/2 teaspoon ground cloves


Pinch salt


1-1/2 cups water


2 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon baking soda


1 tablespoon water





NUTMEG SAUCE:


1 cup water


1/2 cup sugar


2 tablespoons cornstarch


1 tablespoon butter or margarine


1 tablespoon lemon juice


1/4 teaspoon nutmeg





Combine first eight ingredients in a saucepan and bring to a boil. Boil 5 minutes. Remove from heat and stir in flour, baking powder, and baking soda dissolved in the tablespoons of water. Mix well. Spread into a greased 8-in. x 8-in. baking pan. Bake at 350掳 for about 30 minutes or until a toothpick inserted in center of cake comes out clean. Meanwhile, combine sauce ingredients in a saucepan and cook over medium-low heat until thickened. Serve cake warm or room temperature with warm sauce. Yield: 9 servings.


http://recipes.tasteofhome.com/eRMS/recp鈥?/a>
Moist, Tender Spice Cake





INGREDIENTS:





* 2 1/2 cups bleached all-purpose flour


* 1/4 cup cornstarch


* 4 teaspoons baking powder


* 1/2 teaspoon salt


* 2 teaspoons ground ginger


* 1 teaspoon ground cinnamon


* 1/2 teaspoon ground nutmeg


* 1/2 teaspoon ground allspice


* 1/2 teaspoon ground cloves


* 1 cup milk


* 3 large eggs


* 2 teaspoons vanilla extract


* 1 cup unsalted butter, softened until easily spreadable


* 2 cups dark brown sugar





DIRECTIONS:





1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.


2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.


3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.











Picnic tip:





Can be double-wrapped in plastic a day ahead. Return to pan to transport. Also, the batter can be divided and baked in two 8-inch square cake pans. Take one on the picnic; freeze one for later.
Try this one: Special Love Spice Cake


1 c. flour - wheat


1 c. oat flour


2 t baking powder


1/2 t. salt


3 T. cinnamon


1 t. nutmeg


1/2 t. ginger


1/4 t. cloves


3/4 c. honey


3/4 c. oil


1 c. raisins


1 c. walnuts





Preheat the oven to 350. Soak the raisins in a little boiling hot water. In a large bowl, mix the dry ingredients. Add the wet ones. Stir and put into greased cake pans. Bake for 35 - 40 minutes. Should be good!!
TOMATO SOUP CAKE





2 Tablespoons butter


1-1/2 cup flour


1 teaspn. cloves


1 teaspn. baking soda


1 can tomato soup


1/2cup ntmeats


1 cup sugar


1 teaspn. cinnamon


1 teaspn. nutmeg


1/4 teaspn. salt


1/2 cup raisins





Cream butter and sugar. combine flour, spices, baking soda and


salt. Add flour mixture alternately with the soup to the creamed butter and sugar. Add raisins and nutmeats. Bake in greased and floured 9 x 13 in. pan at 350 degrees for 45 minutes or until cake tests done. Cool and frost with cream cheese frosting.
1 tablespoon cake flour


3/4 cup granulated sugar


1/4 cup butter or stick margarine, softened


2 tablespoons vegetable oil


2 1/2 teaspoons vanilla extract


1/2 cup packed brown sugar


1/3 cup plain fat-free yogurt


2 large egg whites


3 cups sifted cake flour


1 3/4 teaspoons baking powder


1 teaspoon ground cinnamon


3/4 teaspoon ground allspice


1/2 teaspoon baking soda


1/2 teaspoon ground nutmeg


1 1/2 cups fat-free milk





Caramel frosting or Cream-cheese frosting is what my Nana used.





RECIPE METHOD


Preheat oven to 350 degrees F. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.





Beat granulated sugar, butter, oil, and vanilla at medium speed of a mixer for 1 1/2 minutes or until well-blended. Add brown sugar, yogurt, and egg whites; beat at high speed of a mixer 1 1/2 minutes





Lightly spoon 3 cups sifted cake flour into measuring cups. Combine sifted flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture.





Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees F for 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.





Place 1 cake layer on a plate. Spread with 1/3 cup Caramel Frosting; top with another cake layer. Spread with 1/3 cup frosting, and top with the remaining cake layer. Spread remaining frosting over top and sides of cake





Only 7G. of fat per serving - a bit but better than a lot of cakes. Use no-fat cream-cheese frosting but DO NOT use soft marj. - only cubes or replace with butter! And definetly DO NOT over bake the spices become ';hard'; and yucky!