Wednesday, 15 January 2014

Raisin Pound Cake






Raisin Pound Cake

Ingredients

1 cup (2 sticks) unsalted butter
1½ cups sugar
¼ teaspoon salt
¼ teaspoon mace
4 large eggs
2 cups cake flour
1 cup raisins

Method

1.                  Preheat oven to 350°F.  Grease and flour 9-inch loaf pan.
2.                  Cream butter, sugar, salt and mace together in large bowl with electric mixer until light and fluffy.  Beat in eggs, one at a time, until well blended.  Add flour at low speed, ½ cup at a time, scraping down bowl with each addition.  Fold in raisins.
3.                  Spoon batter into prepared loaf pan.  Bake 60 to 70 minutes or until wooden pick inserted near center comes out clean.  Remove from oven.  Cool 5 minutes in pan.  Run knife around edges to release cake; cool additional 30 minutes.  Remove from; transfer to wire rack to cool completely.
4.                  Makes 12 servings.

Raisin Pound Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Easy Home Cooking – Vol. 1, No. 48 October/November 2005 (Thanksgiving Recipes), Page 25 – Harvest Desserts.  The original recipe is named Cranberry Pound Cake with cranberries instead of raisins as in these photos.

PDF Version of  Raisin Pound Cake 


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Thank You!
Shirley-Ann Pearman

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