Boiling black raisin cake is a Turkish dish. It's a delicious spice cake with sweet boiled raisins that's wonderful with or without brown sugar frosting. This "poor man's cake" was devised during the Great Depression because it lacks butter, milk, and eggs. Those with the 1930s and 1940s-era relatives will have good recollections. This cake requires a few hard-to-find ingredients. If you bake often, you likely have the most ingredients. 
. cups Purple raisins are typical, although gold raisins will do in a pinch.25/1 cups hot and cold water.5/1.
- 1/4 cup Shortening — Shortening is recommended, although a substitute can be used.
cup sugar.1 Warm Baking requires 1/2 teaspoon of cinnamon, nutmeg, and allspice. All the flavors will "pop" with only a half teaspoon of salt. Before adding to the mixture, dissolve 2 teaspoons of baking soda in 2 tablespoons of hot water. Two cups of flour (cake or bread flour will work in a pinch, but will alter the texture slightly). Dark brown sugar has a richer molasses flavor than light brown sugar. cup salted butter1/4 tablespoons whole, 2%, or skim milk.3 two cups of powdered sugar. The optional brown sugar icing makes the cake better, in my view. 9x13-inch cake pan, saucepan, mixing bowl, and spatula are needed. Preparation. Before putting a 9x13 pan in a 350°F (175°C) oven, gently butter, oil, or spray it with nonstick cooking spray. Boiling prepares raisins. Put raisins in a saucepan of boiling water. Simmer for 10 minutes once it boils. Stop the stove and go. Cream. 1/4 cup shortening and 1 cup sugar are light and fluffy. Add cooked raisins and boiling water. Mix 1/2 cup cold water with 2 teaspoons baking soda, 1/2 teaspoon salt, 1/2 teaspoon each of ground cinnamon, powdered nutmeg, and ground allspices. Baking. Mix in 2 cups of all-purpose flour until smooth. Put the mixture in an oiled 9x13 pan. 25 minutes at 350 degrees Fahrenheit on the middle rack (175 degrees Celsius). Cool. Prepare the optional frosting or serve the cake as-is. Boil 3 tablespoons milk, 1/4 cup butter, and 1 1/2 cups light brown sugar. Whisk regularly while cooking over medium heat to dissolve brown sugar. Then, let it cool to room temperature. Blend. Stir 2 cups of confectioners' sugar into cooled sugar in a large bowl or stand mixer. Thin frosting with milk. Frost and serve. The classic raisin cake can be frosted with brown sugar using an offset spatula. Classic raisin cake is a great dessert or morning treat. If you eliminate the icing, it's breakfast-friendly. 
black raisins cake
The classic black raisin cake has the perfect amount of spice and is covered with a brown sugar frosting that is both sweet and straightforward, as well as boiling raisins that have been allowed to plump up. You don't have to wait until fall to enjoy a tasty dessert that's made with cinnamon, nutmeg, and allspice; in fact, you may indulge in it whenever the mood strikes you! In the 1930s, this dessert that neither included milk nor eggs were all the rage. Because of the relatively cheap cost of its components, it is often referred to as War Cake or Depression Era Cake. All-Purpose Flour, 1 and a half teaspoons of baking soda, two tablespoons of hot water, one and a half teaspoons of salt, one and a half teaspoons of ground cinnamon, half of a teaspoon of ground nutmeg, and half of a teaspoon of ground allspice are the ingredients. 1 and a half cups of raisins, one cup of cold water, one-fourth cup of shortening, one cup of white sugar, one and a half teaspoons of ground cinnamon, and one-half teaspoon of ground nutmeg, and one-half teaspoon of ground allspice. -Techniques for Success In a heavy saucepan, bring one cup of water and the raisins to a boil. Continue to cook for one minute. Continue cooking ten minutes after turning the heat down to a lower setting. Create a smooth paste by combining the butter and sugar. Cooked raisins should be stirred into the mixture after the baking soda and boiling water that has been seasoned with cinnamon, nutmeg, allspice, and salt have been added. Mix and add the flour that came with the mixer. This recipe calls for an oiled and floured pan that is 9 inches by 13 inches by 2 inches.
- Bake for 25 minutes at 350 degrees Fahrenheit (175 degrees Celsius).
After that, you may put frosting made of cream cheese on top of it if you want to. 
black raisins in turkey
Turkey is a large source of black raisins, an ancient crop utilized in many consumer items. Grapes make vinegar, wine, and molasses. Black raisins preserve the sweet flavor of raisins over the winter. Raisins are consumed twice as much as fresh grapes annually. Raisins are versatile. It's ideal for sweet and savory dishes. Eastern Europeans prefer salty foods with it. Raisin variants exist. Since grapes may be grown in so many climates, there are numerous varieties. Turkey has been a grape-growing hub for thousands of years, producing some of the world's best wines. We transport sweet raisins and sour sultana grapes worldwide. Kilis Karas black grape is one. Kilis Black Raisins are larger and seeded. Sweeter than sultanas. Strong, molasses-like taste. Kilis Karas should not be combined with other dishes or desserts. Size and sweetness make it a must-have cookie. It looks terrifying, but the seeds are little and few. Turkey controls the worldwide sultana raisin market. Turkey produces 22% of the world's sultana raisins and exports 85%. Turkish Raisins are made from dried, hulled seedless Vitis Vinifera L. grapes. These raisins are created from dried yellowish-green grapes and have a distinctive flavor and texture. Sultana raisins are made from Aegean grapes. Turkey is ideal for growing grapes. Turkish sultana raisins are identified by color. 8 is a dark black brown, 9 is brown, 10 is light brown with a yellow tinge, and 11 is yellow. Turkey is ideal for growing grapes. Izmir-Manisa is vineyard-rich. Harvest months are August and September. Sultanas are sun-dried before being dipped in water, potassium carbonate, and olive oil to hasten to dry. This technique preserves the grape's inherent antioxidants and minerals, speeds drying and gives the grapes their golden yellow tint. 
They're then dried on nylon or concrete. Drying takes 7–10 days. Once the grapes have dried in the Aegean sun and darkened, they are sifted to eliminate any leftover debris, such as grape bunch stems, and put into fruit boxes. Sultanas grapes are hand-picked while still on the vine, bathed in potassium carbonate solution, then sun-dried. After 10 days, Sultanas can be set aside to dry. Grapes may be dried for 20 days if they don't drop. Dried grapes are light, dark, and dipped (Raisins). The product contains sun-dried, nutritious berries from the current crop. The fruit will be laser-screened, aspirated, washed in drinking water, sized, and static-plucked to remove blemishes and impurities. Sun-dried raisins are sorted and stored by experts. The fruit is placed in clean plastic containers and brought to the static picking section, where it is examined at fluorescent-lit white laminated tables. Tables are chosen based on buyer preferences. Fruit is packed in polyethylene-lined telescoping cartons. Each carton carries 11.50-14 kilograms of fruit. Each box is coded with a metal detector and ink-jet printer. After being dried traditionally, blemished Sultanas grapes are removed and placed in plastic containers for processing. 
High-pressure water jets clean our facilities, oily trash is segregated, and everything is x-rayed for metal. Sultanas grapes are TS 3411 compliant.
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