South American Raisin Cake
"These days we are used to to finding convenience foods in the supermarket - and they really help us save time. This recipe is based on a traditional South American favorite using today's shortcut ingredients."
photo by lazyme
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 1 1⁄4 cups apple juice
- 1⁄2 cup sugar
- 1 cup raisins
- 1 cup chopped walnuts
- 2 tablespoons cornstarch
- 3 (11 1/2 ounce) packages refrigerated cinnamon rolls (8 rolls per package)
directions
- Preheat oven to 325 degrees. In a medium saucepan, over medium-high heat, combine the apple juice, sugar, raisins, walnuts, and cornstarch. Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes or until the mixture thickens.
- Meanwhile, cut each cinnamon roll into 6 pieces. Place half of the pieces on the bottom of a 13x9-inch glass baking pan that has been coated with nonstick baking spray. Cover with the raisin-nut mixture, then top with the remaining dough pieces. Bake for 30-40 minutes, or until the dough is firm and golden. (For a sweeter touch, spread the icing from the cinnamon roll packages over the top just after removing the cake from the oven.) Cool, then cut into serving-size pieces.
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Reviews
-
What a fun cake! This was so simple and so good. Thanks for sharing this nice keeper. Made for Culinary Quest 2014. -
What an unusual way to make a cake, & deliciously so, at that! The only change I made was to add half a cup of diced, dried chunks of Fuji apples, & I guess that made it more of a raisin & apple cake, but still wonderful! So easy, too! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
