Cinnamon-Swirl Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

• 
  
  2 cups dark raisins
  
  


• 
  
  Canola oil, for the bowl
  
  


• 
  
  18 oz. (4 cups) unbleached all-purpose flour; more for dusting
  
  


• 
  
  6 Tbs. granulated sugar
  
  


• 
  
  6 Tbs. ground cinnamon
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
  
  


• 
  
  2 tsp. fine sea salt
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1 large egg
  
  


• 
  
  3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans
  
  

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl. Gently knead in the raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.
 

When cool enough to handle, remove the loaves from the pans.

Rum-Raisin Blondies

Brown sugar gives these bar cookies loads of caramel flavor and a moist, chewy, brownielike texture. Rum-soaked raisins add delicious depth. For a nonalcoholic version, soak the raisins in water.

• 
  
  9 oz. raisins (2 cups)
  
  


• 
  
  1/2 cup dark rum, such as Myers’s
  
  


• 
  
  6 oz. (3/4 cup) unsalted butter; more, softened, for the pan
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour
  
  


• 
  
  3/4 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  2 cups packed brown sugar (light or dark)
  
  


• 
  
  2 large eggs, beaten
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

In a 1-quart saucepan, bring the raisins and rum to a simmer over low heat and cook, stirring occasionally, for 2 minutes; remove from the heat. Let the raisins cool to room temperature in the rum, about 30 minutes.

Meanwhile, position a rack in the center of the oven and heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan, line the bottom with parchment, and then butter the parchment.

In a large bowl, whisk the flour, baking powder, baking soda, and salt.

In a 2-quart saucepan, melt the butter over medium-low heat; remove from the heat and let cool briefly. Add the brown sugar to the pan and mix with a silicone spatula until thoroughly combined. Add the eggs and vanilla and stir until combined.

Add the sugar mixture to the flour mixture, stirring with the spatula until just combined. Gently fold in the raisins and any rum from the pan.

Scrape the batter into the prepared pan, smooth the top, and tap the pan on the counter once or twice to break any air bubbles. Bake until the top is golden-brown and a wooden skewer or toothpick inserted in the center comes out with just a few moist crumbs clinging to it, about 25 minutes. Let cool completely in the pan on a wire rack

Run a knife around the edge of the pan to loosen the blondies, invert onto a cutting board, remove the pan and parchment, and flip right side up. Cut into 16 pieces and serve.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Anise-Orange Scones

The licorice-like flavor of anise accents orange in these delicious drop scones. They would be a welcome accompaniment to savory foods, like glazed ham, or at a weekend brunch. 

• 
  
  1 medium orange, peel only
  
  


• 
  
  2/3 cup sugar
  
  


• 
  
  1 Tbs. McCormick® Gourmet Collection Anise Seed 
  
  


• 
  
  2-1/2 cups flour
  
  


• 
  
  2-1/2 tsp. baking powder
  
  


• 
  
  1/2 tsp. baking soda
  
  


• 
  
  1/4 tsp. salt  
  
  


• 
  
  1/2 cup (1 stick) cold butter, cut into pieces
  
  


• 
  
  1/2 cup golden raisins
  
  


• 
  
  3/4 cup sour cream
  
  


• 
  
  2 eggs
  
  


• 
  
  1 Tbs. McCormick® Pure Vanilla Extract 
  
  

Heat oven to 375°F. Remove 6 (3-inch long) strips from orange with vegetable peeler. Place in food processor with sugar and anise seed. Process until peel is finely ground, scraping sides once. Reserve 1 Tbs. of sugar mixture; set aside.

Place flour, baking powder, baking soda and salt in food processor with remaining sugar mixture; cover. Process to mix well. Add butter; process until mixture forms fine crumbs. Place mixture in large bowl. Stir in raisins.

Mix sour cream, eggs and vanilla in small bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Drop by heaping 1/4 cupfuls 2 inches apart onto greased baking sheets. Sprinkle with reserved sugar mixture.

Bake 15 to 20 minutes or until scones are golden on top. Remove to wire rack to cool. Serve warm or at room temperature.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

• 
  
  2/3 cup Amaretto di Saronno
  
  


• 
  
  1/3 cup Cognac
  
  


• 
  
  1 Tbs. honey
  
  


• 
  
  5-1/2 oz. dried tart cherries (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)
  
  


• 
  
  5-1/2 oz. golden raisins (1 cup lightly packed)
  
  

For the batter

• 
  
  4 oz. (1/2 cup) unsalted butter, softened; more for the pan
  
  


• 
  
  3 oz. almond paste, preferably canned (1/3 cup packed)
  
  


• 
  
  1 cup granulated sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour
  
  


• 
  
  Amaretto di Saronno and cognac, as needed
  
  

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl.  Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Cinnamon-Swirl Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please, especially when slathered in Homemade Butter and served warm with a cup of freshly brewed coffee.

• 
  
  2 cups dark raisins
  
  


• 
  
  Canola oil, for the bowl
  
  


• 
  
  18 oz. (4 cups) unbleached all-purpose flour; more for dusting
  
  


• 
  
  6 Tbs. granulated sugar
  
  


• 
  
  6 Tbs. ground cinnamon
  
  


• 
  
  1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
  
  


• 
  
  2 tsp. fine sea salt
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  1 large egg
  
  


• 
  
  3-1/2 oz. (7 Tbs.) unsalted butter, softened; more for the pans
  
  

Make the dough:

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside.

Lightly oil a large bowl. In a stand mixer fitted with the dough hook, combine the flour, 2 Tbs. each of the sugar and cinnamon, the yeast, and salt. Combine on low speed, about 1 minute. Add the milk, egg, 3 Tbs. of the butter, and 3/4 cup room temperature water; mix on medium speed, scraping the bowl as necessary, until the dough comes together, about 1 minute. Increase the speed to medium high and continue to mix until the dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down the dough hook with your hand, and remove the bowl. Gently knead in the raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll it into a ball, and put it in the oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, about 30 minutes.

On a well-floured surface, use your hands to flatten and spread the dough out until it’s about 3/4 inch thick. Fold the dough in half from top to bottom, then in half again from left to right. Return the dough to the bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Shape and bake:

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine the remaining 4 Tbs. each cinnamon and sugar; set aside. In a small saucepan over low heat (or in a bowl in the microwave), melt 2 Tbs. of the butter; set aside.

On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles.

Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in the center of the oven and heat the oven to 375°F. Bake the loaves, rotating and swapping the positions of the pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer the loaves in their pans to a rack.

In a small saucepan over low heat (or in a bowl in the microwave), melt the remaining 2 Tbs. butter. Brush the top of each loaf with the butter.
 

When cool enough to handle, remove the loaves from the pans.