Desserts:

Golden Raisin Cake

Comment on this recipe

This is a delicious dish all by itself. Toasts beautiful for a "surprise" at breakfast and is equally delicious served under a scoop of apple-cinnamon, fat-free ice cream or yogurt. Makes a great "from the kitchen" gift!

Ingredients

2/3 cup (1-1/3 sticks) unsalted butter, softened
2-2/3 cups sifted confectioners' powdered sugar
2 eggs (or 4 egg whites)
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt (if desired)
1/3 cup yellow cornmeal
2/3 cup golden raisins

Instructions

Preheat oven to 325 degrees. Grease and flour an 8x4x2-inch loaf pan. Beat together butter and confectioners' sugar in a large bowl with an electric mixer at high speed until mixture is light and fluffy. Add the eggs and vanilla to butter mixture and beat until they are incorporated. Sift together flour, baking powder and salt (if desired) in a second bowl. Stir in cornmeal and raisins. Add flour mixture to butter mixture and stir until they are blended. Spread batter into prepared pan, smoothing the top with a spatula. Bake at 325 degrees for 1 hour and 15 minutes until a wooden pick inserted into center of cake comes out clean. Cool cake in pan on wire rack for 10 minutes. Run a thin knife around edges of cake to loosen it from the pan. Invert cake onto rack, turn cake right side up and let it cool completely. Makes 8 to 10 servings.

Ron Schriefer
Moline