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.
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