Every Christmas, Rory's aunt makes these raisin tarts. The overall-wearing artist admits he much prefers these tarts over his mother's divinity candy — no offense, Mom!
In a medium saucepan, bring to a hard boil the butter, brown sugar and milk, stirring constantly to prevent sticking or scorching. Remove from heat. Beat the egg in a small bowl and add a small amount of the hot mixture to the egg and mix well. Slowly add the egg mixture in with the remaining heated mixture, stirring well. Add the raisins and spoon batter into muffin pan. Bake at 375 for 25 minutes.
Mix ingredients together. Grease a 9 x 13 pan and line it with wax paper, cut to fit. Spray the wax paper with cooking spray. Pour batter into pan and sprinkle with chopped nuts and bake for 15 minutes. Spread out a clean dishtowel and sprinkle with powdered sugar, pecan side down. Roll cake up in the towel and chill for 2 hours. While cake is chilling, mix together the filling below.
Mix all ingredients together. Remove cake from fridge and unroll. Spread the filling on the cake, evenly. Roll up again, without the towel, and wrap in foil. Slice pieces and serve. Freezes great too.
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