and mixer beat on low for one minute. Add dry ingredients
extending paper above long sides for handles.
Combine raisins, coffee
ith a skewer for marble effect.
Bake for 20-25 mins
ompletely on wire rack.
For the caramel icing, combine butter and brown
ack to cool completely.
For the caramel icing: Heat brown sugar and
n prepared pan and bake for 25 minutes.
Put on
n wire rack.
Meanwhile, for the caramel icing, mix powdered sugar, brown
n wire rack.
Meanwhile, for the caramel icing, place brown sugar, butter
ntil 2/3 full. Bake for 15-20 minutes or until
ugar and continue to beat for 2 more minutes.
Add
tir in lemon juice, beat for 2 minutes.
Gradually beat
ow-medium heat and simmer for 3 minutes.
Remove from
For the cake:
Preheat oven
ake is baking, prepare the icing --
Melt butter in a
Combine all ingredients except vanilla.
Over medium heat, stir until sugar dissolves.
When mixture comes to a boil, boil for 4 minutes.
Add vanilla; cool and beat.
ribbon design.
Bake for 30 minutes, or until toothpick
ool completely.
Make the caramel by placing the sugar, salt
Preheat oven to 450F.
For the Crust: In a large
iddle shelf of the oven for 45-50 minutes, or until
n airtight container for 1-2 days.).
For the icing:.
In