Pound Cake with Raisins is a popular dessert for everyone, easy to make and the result is always wonderful. After searching on several food websites and blogs, this is the second time I’ve made a pound cake (click HERE to see the recipe for my first pound cake xD). In comparison with the first recipe on joyofbaking.com, the result of this recipe turned out a little bit different, every piece is really buttery, moist, you can even see the tiny pieces of cake falling when you cut it and the inside is apparently dryer. But in common, the two pound cakes are rich with a golden brown crust.
With this recipe, the butter is beaten first with the sugar, then eggs, after that the flour mixture and raisins are added. That means you only need a large mixing bowl for the batter, and a loaf pan which is lined the bottom with parchment paper and butter. You can use an electric mixer, a hand mixer or even a spatula to mix the batter even using a spatula is a little bit harder for you to combine all the ingredients.
Ingredients: (for a 8” loaf pan)
125 grams unsalted butter, room temperature
125 grams sifted cake flour
1 teaspoon baking powder
90 grams granulated white sugar
1/2 teaspoon pure vanilla extract
125 grams eggs (approximately 3 small eggs)
35 grams raisins
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a 8” loaf pan. Line the bottom of the pan with parchment paper and butter or spray the paper.
Soak the raisins in fresh water in 10-15 mins until they are soft. Take out and set aside.
In a mixing bowl, sift or whisk together the cake flour and baking powder.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (1-2 mins). Add 90 grams white sugar and beat light and fluffy (2-3 mins). Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and the raisins, mix well until combined.
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.
Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a lightly buttered wire rack.
That’s how I made my Pound Cake with Raisins. Thank you for reading this post, if you have any idea to improve this recipe, write it in the comment section below, I’ll reply as soon as I can ^^
Love, Trang Quynh
Vietnamese version: http://tastefromhome.wordpress.com/2012/11/30/pound-cake-nho-kho/