How to Make a Raisin Pound Cake

Pound cake is a rich cake traditionally made of one pound each of sugar, butter, flour, and eggs. However, the amounts are often increased or decreased, depending on the size of the cake being made. As long as the ratio is maintained, a pound cake is the result. There are numerous variations of the pound cake, many of which include dried fruits or spices. This recipe yields one large raisin pound cake which will serve 8 to 10 people.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Heat-proof container
• 1 cup raisins
• 3 cups granulated sugar
• 2 sticks butter, softened
• ¾ cup vegetable shortening
• Large mixing bowls
• Electric mixer
• 6 large eggs
• Wire whisk
• ½ cup evaporated milk
• 2 tsp. vanilla extract
• Small mixing bowl
• 3 cups all-purpose flour
• ½ tsp. baking powder
• Bundt cake pan
• Vegetable oil cooking spray
• Flour for dusting
• Wire cooling rack

1. Pour the raisins into a heat-proof container and cover with boiling water. Allow them to stand for 5 to 10 minutes, or until soft and swollen. Drain the water and set the raisins aside. Preheat the oven to 325 degrees F.

2. Combine the sugar, butter, and vegetable shortening in a large mixing bowl. Beat with an electric mixer on medium speed for 3 to 4 minutes, or until all ingredients are thoroughly incorporated.

3. Add the large eggs to the mixture, one at a time. Beat well after each addition using the electric mixer or a wire whisk.

4. Combine the evaporated milk and vanilla extract in a small mixing bowl. Combine the all-purpose flour and baking powder in a separate large mixing bowl.

5. Add the milk mixture and the flour mixture gradually to the sugar mixture, stirring constantly with a wire whisk. Alternate adding each mixture until a smooth batter is formed. Fold in the plumped raisins and stir well to combine.

6. Spray a bundt cake pan with vegetable oil cooking spray and sprinkle lightly with flour. Shake out any excess flour, and then pour the batter into the pan.

7. Place in the preheated oven and bake for 1½ to 2 hours, or until a toothpick inserted into the center of the cake comes out clean. Transfer the raisin pound cake to a wire cooling rack and allow it to cool completely before serving.

Tips & Warnings

• If evaporated milk is not available, use 1 cup whole milk and reduce the vegetable shortening to ½ cup. Raisins may be combined with ¼ tsp. of saffron threads before folding into the batter, if desired. This spice will result in a more pronounced flavor. Store the raisin pound cake in an airtight container at room temperature.

References

• The New Good Cake Book: Over 125 Delicious Recipes That Can Be Prepared in 30 Minutes or Less; Diana Dalsass; 1999

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