Boiled Raisin Cake with Caramel Icing

Boiled Raisin Cake

2 cups raisins
2 1/2 cups water
1 cup butter or oil
2 cups brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups silfted flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 tsp nutmeg
1 tsp salt

Simmer the raisins and water for a few minutes. Cool. Mix butter, sugar, eggs, and vanilla. Add the raisin juice. Sift the dry ingredients together and add to other mixture. Stir. Fold in raisins. Pour into a greased, floured 9 x 13 inch (3.5 L) cake pan and bake at 350°F (180°C) for 40 minutes. Cover with Caramel Icing.

Caramel Icing

Melt 1/3 cup butter. Add 1 cup brown sugar and boil over low heat for 2 minutes, stirring constantly. Stir in 5 tbsp milk and heat until mixture comes to a boil. Remove from heat and cool to lukewarm. Stir in 1 1/2 - 2 cups sifted icing sugar and beat until thick enough to spread.

Down to Earth Granola

4 cups old fashioned oats
1/2 cup sliced almonds
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cooking oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cups raisins or dried cranberries

Directions
In a bowl, mix oats, almonds, brown sugar, salt and cinnamon. In a sauce pan, warm the oil and honey. Whisk or stir in the vanilla. Carefully pour liquid over the oat mixture. Stir gently with wooden spoon, finish mixing by hand.
Preheat oven to 300°F Spread granola in a 15x10x1” pan. Bake 40 minutes, stirring carefully every 10 minutes.
Transfer granola-filled pan to a cooling rack. Cool completely.
Stir in raisins or dried cranberries. Seal granola in an air-tight container or self sealing plastic bags.
Store at room temperature for 1 week or the freezer for 3 months.