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Raisin Pound Cake

Raisin Pound Cake recipe image
This classic raisin pound cake is the epitome of comfort baking. With its tender, moist crumb and rich buttery flavor, it pairs perfectly with a morning coffee or an afternoon tea. The key to success lies in properly hydrating the raisins so they remain soft and juicy throughout the baking process. Creaming the butter and sugar thoroughly ensures a light texture despite the dense batter. This timeless dessert requires no fancy ingredients, just patience and proper technique to achieve that perfect golden crust and tender interior.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 310.5
Dietary: Vegetarian
Description
This classic raisin pound cake is the epitome of comfort baking. With its tender, moist crumb and rich buttery flavor, it pairs perfectly with a morning coffee or an afternoon tea. The key to success lies in properly hydrating the raisins so they remain soft and juicy throughout the baking process. Creaming the butter and sugar thoroughly ensures a light texture despite the dense batter. This timeless dessert requires no fancy ingredients, just patience and proper technique to achieve that perfect golden crust and tender interior.
Ingredients
  • 2 sticks margarine, softened (approx. 1 cup)
  • 2 cups sugar
  • 4 eggs
  • 5 cups plain flour
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • dash salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1 box raisins (approx. 2-3 cups)
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Grease and flour a loaf pan or tube pan.
  2. 2
    Boil raisins in water for a few minutes, then drain and set aside to cool slightly. For best texture, you can soak them overnight in the boiling water.
  3. 3
    In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. 4
    In a separate large bowl, cream the softened margarine and sugar together until light and fluffy, about 3-4 minutes.
  5. 5
    Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in vanilla and lemon extracts.
  6. 6
    Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. 7
    Fold in the drained raisins gently until evenly distributed throughout the batter.
  8. 8
    Pour batter into prepared pan and smooth the top.
  9. 9
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. 10
    Let cake cool in pan for 10 minutes, then remove to a wire rack to cool completely.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 310.5kcal
% Daily Value *
Total Fat 34.5g54%
Saturated Fat 11.0g56%
Cholesterol 0.0mg0%
Sodium 512.5mg22%
Total Carbohydrate 0.5g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For plump, juicy raisins, boiling them briefly rehydrates them effectively. If you prefer, you can soak them in warm water or brandy overnight for extra flavor.

Ensure butter/margarine is at room temperature for proper creaming, which is crucial for the cake's texture.

Do not overmix the batter once the flour is added, as this can make the cake tough.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: raisin, pound, cake, dessert, baking, buttermilk, eggs, butter, flour, sugar, vanilla, lemon, traditional, homemade, breakfast, snack, fruit, classic, oven, mix, bake
Read it online: https://www.chefs-mate.com/recipe/raisin-pound-cake/