Raisin Pound Cake Recipes

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RAISIN POUND CAKE

Yellow cake mix, applesauce and raisins make this moist pleasantly spiced loaf a no-fuss favorite of LuEllen Spaulding. "I turn to this recipe when unexpected guests drop by because I usually have the ingredients in the cupboard," writes the Caro, Michigan baker. For a special occasion, top slices with fresh fruit.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9



Raisin Pound Cake image

Steps:

  • In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 100 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.

1 package yellow cake mix (regular size)
1 cup applesauce
1/2 cup water
1/4 cup canola oil
3 eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup raisins

RUM RAISIN POUND CAKE

Make and share this Rum Raisin Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12



Rum Raisin Pound Cake image

Steps:

  • Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
  • To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
  • Spread them out over several layers of paper towels and dry thoroughly.
  • Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
  • Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
  • Soften on low speed.
  • Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
  • Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
  • Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
  • Blend in the vanilla.
  • Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
  • Remove bowl from mixer and fold in raisins with a rubber spatula.
  • Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
  • Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
  • Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
  • Turn cake top side up onto a second cake rack to cool at room temperature.
  • Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
  • Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
  • Wrap the cloth over the cake by lifting the ends and bringing them to the center.
  • Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
  • The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
  • It is not necessary to remoisten the cheesecloth after the second day.
  • Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.

Nutrition Facts : Calories 448, Fat 20.8, SaturatedFat 12.3, Cholesterol 133.4, Sodium 118.3, Carbohydrate 57, Fiber 1.2, Sugar 28.9, Protein 5.8

1 cup yellow raisins
2 1/3 cups sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter (2 sticks)
1 1/2 teaspoons freshly grated navel orange rind
1/2 teaspoon freshly grated lemon rind
1 cup superfine sugar or 1 cup strained sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup dark rum, preferably Jamaican

MAPLE RAISIN POUND CAKE

Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef!

Provided by Leslie

Categories     Dessert

Time 1h25m

Yield 1 10" cake

Number Of Ingredients 13



Maple Raisin Pound Cake image

Steps:

  • Preheat the oven to 325ºF
  • Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
  • Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  • In a separate bowl, combine flour, salt and baking soda.
  • Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
  • Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
  • Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
  • Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.

1 cup butter, at room temperature
2 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain yogurt
1 1/2 teaspoons vanilla
1 cup raisins
2 teaspoons grated lime rind
2 tablespoons real maple syrup
1 cup whipping cream
1 cup maple syrup

RAISIN HONEY POUND CAKE

Make and share this Raisin Honey Pound Cake recipe from Food.com.

Provided by MNgirl

Categories     Dessert

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 10



Raisin Honey Pound Cake image

Steps:

  • Rinse raisin,drain,dry on a towel and chop fine.
  • Sift flour,baking powder and salt together.
  • Cream butter with honey until fluffy. Add eggs and beat thoroughly.
  • Add sifted dry ingredients and beat well. Add flavoring, raisins and nuts and mix well.
  • Pour into a greased loaf pan and bake at 300 degrees for about 2 hours.

Nutrition Facts : Calories 535.4, Fat 26.6, SaturatedFat 12.9, Cholesterol 133.4, Sodium 387.9, Carbohydrate 69.8, Fiber 2.2, Sugar 37, Protein 8.5

1 cup raisins
3 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup honey
4 well beaten eggs
1 teaspoon vanilla
1 teaspoon lemon extract
3/4 cup chopped walnuts

RAISIN CAKE FROM THE PANTRY

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 12 16 squares

Number Of Ingredients 7



Raisin Cake from the Pantry image

Steps:

  • Combine the raisins with sugar, water, shortening and spices and simmer for a minute. Cool to room temperature.
  • Preheat the oven to 300 degrees. Lightly grease a 9inch square baking pan. Combine cooled raisin mixture with flour and nuts. Transfer to baking pan and bake 1 hour or until a toothpick when inserted in the center comes out dry. Cool in pan and cut into squares.

1 cup dried raisins
1 cup (packed) light or dark brown sugar
1 cup water or milk
1/2 cup vegetable shortening or butter
1 teaspoon each ground cinnamon and ginger
2 cups sifted flour, resifted with 1 teaspoon baking soda and 1/2 teaspoon salt
1 cup walnuts, chopped

PLAIN POUND CAKE

Provided by Ina Garten

Categories     dessert

Time 1h30m

Yield 2 loaf cakes

Number Of Ingredients 9



Plain Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
  • Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
  • When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

RUM RAISIN POUND CAKE WITH COCONUT GLAZE

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12



Rum Raisin Pound Cake with Coconut Glaze image

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

IRISH RAISIN CAKE

Provided by Food Network

Categories     dessert

Yield 1 cake

Number Of Ingredients 13



Irish Raisin Cake image

Steps:

  • Preheat oven to 325 degrees and grease a Dutch Oven. Cream sugar and butter in large bowl. Add in eggs one at a time. Add seasonings. Mix baking soda into the buttermilk. Alternate adding flour, buttermilk and raisins into mix. Bake for 2 1/2 to 3 hours in covered Dutch Oven. Cake is finished when knife inserted into middle comes out clean.

2 1/2 cups of buttermilk
2 cups of sugar
5 cups of flour
2 sticks of butter
5 eggs
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
2 teaspoons baking soda
Dash of salt
1 (16-ounce box) of brown raisins
1 (16-ounce) box of golden raisins
1/2 cup whiskey, optional

GAIL'S RAISIN CAKE

This recipe makes a cinnamon-accented raisin cake you'll find to be very moist and super delicious!

Provided by Dianne

Categories     Desserts     Cakes

Yield 24

Number Of Ingredients 10



Gail's Raisin Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a saucepan, combine raisins and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.
  • In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the raisin mixture and the nuts. Stir together until smooth.
  • Pour batter into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 40.3 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 357.4 mg, Sugar 24.3 g

2 cups raisins
4 cups water
1 cup butter
1 ½ cups white sugar
½ cup packed brown sugar
3 ¼ cups all-purpose flour
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 cup chopped walnuts

RAISIN SNACK CAKE

Ana Colon in Wisconsin Rapids, Wisconsin enjoys whipping up a batch of these down-home delicious raisin bars for breakfast, coffee breaks or dessert. "They couldn't be much quicker or easier to make," she says.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10



Raisin Snack Cake image

Steps:

  • Place the raisins in a bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside., In a small bowl, cream butter and brown sugar. Add egg and vanilla; beat just until blended. Combine the flour, baking powder and salt; add to creamed mixture. Stir in raisins. , Pour into an 8x4-in. loaf pan coated with cooking spray. Combine sugar and cinnamon; sprinkle over batter. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 106 calories, Fat 5g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 105mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

1/3 cup raisins
3 tablespoons butter, softened
1/3 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon sugar
1/4 teaspoon ground cinnamon

RAISIN CAKE

My mom always made this cake at Christmas time. She would cut it in bar size pieces and put it with the Christmas cookies. It was always one of my favorites, and my dad's as well. Don't over bake and make sure you keep it in a air tight container until you are ready to eat. Measurements for the frosting are approximates. Only add enough water to make the glaze easily spreadable. These can be frozen for a couple weeks.

Provided by Color Guard Mom

Categories     Dessert

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 13



Raisin Cake image

Steps:

  • Cook 1 pound raisins and 1 cup water over medium high heat for 15 minutes.
  • Add 1 cup cold water.
  • In large mixing bowl cream ½ cup shortening and 2 cups sugar.
  • Add 1 teaspoons Salt, 1 teaspoons Ginger, 1 teaspoons Cinnamon and 1 teaspoons Baking soda, mix well.
  • Add raisins and water. Add 4 cups flour. Mix well.
  • Put in a 13x9 inch greased baking pan.
  • Bake in preheated 350 degree oven for 1 hour or until toothpick comes out clean. Cool in pan.
  • Frost with Glaze. Cut into bar cookies.

1 lb raisins
2 cups water
1/2 cup shortening
2 cups sugar
1 teaspoon salt
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups flour
1 (16 ounce) box powdered sugar
water
1 tablespoon margarine, softened
2 teaspoons vanilla extract

RAISIN POUND CAKE

A good pound cake with raisins. To keep the raisins from sinking to the bottom, dredge them in flour before you stir them in.

Provided by PAULMCLEAN

Categories     Pound Cake

Time 1h30m

Yield 24

Number Of Ingredients 11



Raisin Pound Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins.
  • Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 214.4 calories, Carbohydrate 32.4 g, Cholesterol 44 mg, Fat 8.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 120.9 mg, Sugar 19 g

1 cup butter
1 ¾ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon lemon extract
½ cup milk
½ cup hot water
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup raisins

RAISIN PUDDING CAKE

This really good and easy cake recipe from Favorite Hometown Recipes from Temple Beth El Sisterhood, Bradford, PA 1983, I will post it as written by Betty Schecter, but I use vanilla pudding mix, not lemon.

Provided by mandabears

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 7



Raisin Pudding Cake image

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour either a 10 inch tube pan or bundt pan.
  • I use Bakers Joy spray,.
  • In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
  • Blend well, then mix for 3 minutes at medium speed.
  • Stir in raisins and walnuts.
  • Pour into prepared pan.
  • Bake for 1 hour.
  • Cool in pan for 15 minutes.
  • Remove from pan and continue cooling on cake rack.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 4092.3, Fat 181.6, SaturatedFat 50.8, Cholesterol 957.7, Sodium 4987.1, Carbohydrate 567.4, Fiber 12.4, Sugar 273.6, Protein 66.6

18 1/2 ounces yellow cake mix, I usually use Duncan Hines
3 ounces instant lemon pudding mix
4 eggs
1/2 pint sour cream
1 tablespoon vegetable oil
1/2 cup chopped walnuts
1/2 cup raisins

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE

We've spiced up our Classic Pound Cake recipe with cinnamon and raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 10



Cinnamon-Raisin Pound Cake with Basic Glaze image

Steps:

  • Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
  • Make the glaze: Combine 2 cups confectioners' sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.

1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups raisins
2 tablespoons ground cinnamon
2 cups confectioners' sugar
4 to 5 tablespoons milk

RUM-RAISIN POUND CAKE

Categories     Cake     Rum     Fruit     Brunch     Dessert     Bake     Raisin     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11



Rum-Raisin Pound Cake image

Steps:

  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
  • Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
  • Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup powdered sugar
2 teaspoons whipping cream

RAISIN SAUCE FOR POUND CAKE

This home-style dessert that takes just moments to prepare. "I often substitute white cupcakes for the pound cake," says Charlene Turnbull from Wainwright, Alberta. "It's one of our favorite desserts!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 10



Raisin Sauce for Pound Cake image

Steps:

  • With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

Nutrition Facts :

1 loaf (10-3/4 ounces) frozen pound cake
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash ground cinnamon and nutmeg
1 cup water
2 tablespoons raisins
1/2 teaspoon vanilla extract
1/8 teaspoon maple flavoring
Vanilla ice cream

RAISIN CAKE

This eggless loaf is very dense and moist. It originated during World War II, when eggs, milk and butter were in short supply.

Provided by Terry

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Raisin Cake image

Steps:

  • In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool.
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt.
  • In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.

Nutrition Facts : Calories 269.9 calories, Carbohydrate 53.5 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 1.5 g, Sodium 337 mg, Sugar 32.2 g

1 cup packed brown sugar
1 ¼ cups water
⅓ cup shortening
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 cups raisins
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

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10 BEST RAISIN CAKE RECIPES | YUMMLY
Christmas Spirit Rum And Raisin Cake the hungry mum eggs, milk, self raising flour, butter, caster sugar, raisins and 1 more Coffee Raisin Cake With Sugar Glaze Pooja's …
From yummly.com


RUM RAISIN POUND CAKE RECIPES ALL YOU NEED IS FOOD
Steps: Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
From stevehacks.com


RECIPE: DELICIOUS RUM RAISIN POUND CAKE - FOOD RECIPES
Rum Raisin Pound Cake. Combine remaining flour, baking powder and salt in medium bowl. Rum Raisin Pound Cake – Home & Family. Combine the raisins and spiced …
From foodrecipes.buzz


HOW TO MAKE EASY MOIST RAISIN POUND CAKE RECIPE
For raising lovers out there, you'll surely love this moist and tasty raisin pound cake. The raisins' distinct sweet and fruity flavor gives a tangy after ta...
From youtube.com


THE FLAVOR BENDER
Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed. Cream the butter and sugar for a further 2 – 3 minutes. Break an egg into a small bowl, …
From theflavorbender.com


APRICOT RAISIN POUND CAKE - STUFFED AT THE GILL'S
Do not drain. When the fruit mixture has cooled, preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or two or three loaf pans, depending on loaf pan size. …
From stuffedatthegills.ca


POUND CAKE WITH RAISINS RECIPE - THERESCIPES.INFO
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside. Advertisement. Step 2. In a large bowl, cream …
From therecipes.info


RAISIN POUND CAKE RECIPE - BAKERRECIPES.COM
LUAN WOODS. 2 X sticks margarine 2 c. sugar 4 eggs 5 c. plain flour l c. buttermilk 1/2. tsp. soda dash of salt l tsp. vanilla 1/2 tsp. lemon extract l box raisins. Mix dry ingredients. …
From bakerrecipes.com


10 BEST VANILLA RAISIN CAKE RECIPES | YUMMLY
Christmas Spirit Rum And Raisin Cake the hungry mum. raisins, eggs, dark rum, caster sugar, self raising flour, butter and 1 more.
From yummly.com


RUM-RAISIN POUND CAKE RECIPE - FOOD NEWS
Ingredients: 1 ½ cup of flour, sifted (all-purpose, baking, or cake flour) 2 teaspoons of baking powder 1 teaspoon of sea salt (any) Apple Rum Raisin Cake (Gluten-Free, Low-GI) Inner …
From foodnewsnews.com


RAISIN POUND CAKE - YUM TASTE
Directions. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking powder, and salt. Set aside. In a large bowl, …
From yumtaste.com


RAISIN POUND CAKE - DAIRY FREE RECIPES
Raisin Pound Cake is a dairy free recipe with 32 servings. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 1g of …
From fooddiez.com


RAISIN POUND CAKE | ETSY
Check out our raisin pound cake selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


RAISIN POUND CAKE RECIPE - FOOD NEWS
Mouthwatering and moist, just waiting to be sliced. Grease and flour three 9×5-inch loaf pans. Preheat oven to 350°F. Toss raisins with oil and chop fine; spread on paper toweling to …
From foodnewsnews.com


RAISIN POUND CAKE RECIPE
Jim's Apple Raisin Pound Cake with Praline Glaze. Allrecipes.com. A rich, moist cake flavored with apples, raisins, allspice, and pecans gets a warm caramel glaze cho... 30 …
From crecipe.com


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