Ingredients
-
2
-
2
-
1 - 1 1/2
-
3
-
1
-
2
-
1
-
1
-
1
-
-
1 1/2
-
1 1/2
-
1
-
1/2
-
1
Directions
Raisin Bar Sheet Cake, This is my mother’s recipe from when we were kids, and the first recipe I prepared solo as a child My mother’s old cookbook still bears the traces of a cooking mishap I had a little problem with the hot water and a metal bowl Needless to say, don’t pick up a metal bowl with boiling water in it — it’s HOT Icing the cake while slightly warm is essential, the icing goes on much easier and forms a nice glaze It’s very moist cross between a bar and a cake , This raisin bar was good but a tiny bit on the dry side Later in the day it seemed to be a little moisture However the next time I make it I will use liquid vegetable oil or melted butter I also added ground cloves, ground all spice and ground nutmeg and 2 cups of raisins instead of the 1 – 1 1/2 cups , WOW This is a wonderful recipe I looked it up since I had a surplus of raisins It surpassed my expectations It will definitely be my go- to cake recipe for the season Everyone in our family loves it and we also shared with our neighbors (who asked for the recipe immediately after trying it) I followed the directions, however, used two round cake pans It took about 20 minutes THANK YOU FOR SHARING THIS RECIPE!!
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Steps
|
1
Done
|
Heat Oven to 375 Degrees. Grease a 17 X 11 X 2 Pan. |
|
2
Done
|
in a Mixing Bowl, Combine the First 9 Ingredients. Pour Into Baking Pan. |
|
3
Done
|
Bake 20 Minutes. If You Are Using a Dark Baking Pan, Check For Doneness at 15 Minutes. Cool Slightly. |
|
4
Done
|
Make Icing: Put Powdered Sugar Into a Bowl. |
|
5
Done
|
in a Small Bowl, Combine Water and Butter, Than Add Vanilla and Syrup. |
|
6
Done
|
Add to Sugar and Beat Until Creamy, Adding Water to Obtain Correct Consistency. |
|
7
Done
|
Drizzle Over Slightly Warm Cake. |
