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CINNAMON-RAISIN COFFEE CAKE
2 cups al! purpose flour
! cup white sugar
t 1/4 cup milk, whole
1/2 cup butter or shortening, melted
2 eggs, large
2 tbsp. dark raisins
! tbsp. baking powder
1 tsp. vanilla ext_ract
1/4 tsp, salt
Place milk, butter, eggs and vanilla extract in the baking pan. Add remaining ingredients
and start the cake cycle. Dust with powdered sugar after cake has cooled.
LEMON-RAISIN "CHEEZY" CAKE
1 1/2 cups al! purpose flour
! cup farmer's cheese (crumbled, small)
1/4 low-fat cream cheese (cut in small pieces)
i/2 cup white sugar
2 eggs, large
i/3 cup water, hot
2 tbsp, golden raisins, soaked
1 tbsp, baking powder
i tsp, lemon extract
Have all ingredients at room temperature (1 1/2 - 2 hours), tt is very important that the
cheeses are soft and in small pieces or they wil! not mix properly. Place cheese, egg,
raisins, hot water, and lemon extract in baking pan. Add the remaining ingredients and
start the cycle. Makes about a 2 Ib. cake.
CRANBERRY-WALNUT CAKE
1 1/2 cups all purpose flour
!/3 cup chopped walnuts
I/2 tsp. cinnamon
3/4 tsp baking powder
3/4 tsp. baking soda
1/2 tsp, salt
1 cup fresh or frozen cranberries, whole
1 cup white sugar
2 eggs, large
1/4 cup canola oil
! tbsp. orange juice
1/2 tsp, orange extract
1 tsp, vanilla extract
Crush the cranberries and mix with the sugar. Place in the baking pan and let stand for
10 minutes. Add the eggs, oil, orange juice and orange and vanilla extracts to the pan
and place it in the machine. Close the lid and start the cake cycle, Combine the first six
ingredients and mix well, When continuous mixing begins, add the flour mixture to the
pan in a slow, steady stream. Close the lid. Allow the cake to cool uncovered in the
refrigerator for 25-30 minutes before attempting to remove it from the baking pan.
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