Hazelnut-Raisin Pound Cake Recipe

Name: Hazelnut-Raisin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1/3 cup dry breadcrumbs; 1/2 cup raisins, finely chopped; 1/2 cup Frangelico (hazelnut-flavored liqueur); 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground mace; 3/4 cup butter, softened; 2 1/3 cups granulated sugar, divided; 2 teaspoons vanilla extract; 3 large eggs; 1 cup fat-free milk; 1 teaspoon grated lemon rind; 1/4 cup sifted powdered sugar

Servings: persons

Cooking spray
1/3 cup dry breadcrumbs
1/2 cup raisins, finely chopped
1/2 cup Frangelico (hazelnut-flavored liqueur)
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace
3/4 cup butter, softened
2 1/3 cups granulated sugar, divided
2 teaspoons vanilla extract
3 large eggs
1 cup fat-free milk
1 teaspoon grated lemon rind
1/4 cup sifted powdered sugar

1
Preheat oven to 350u00b0.
2
Coat a 12-cup Bundt pan with cooking spray, and dust with breadcrumbs. Tap out excess crumbs; set aside.
3
Place the raisins in a bowl. Bring the liqueur to a boil in a small saucepan over medium-high heat; pour over raisins. Cover and let stand 30 minutes.
4
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, salt, and mace.
5
Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add 1/3 cup granulated sugar and vanilla; beat 1 minute. Add 2 cups granulated sugar, 1/3 cup at a time, beating well after each addition. Add the eggs, 1 at a time, beating for 1 minute after each addition. With mixer at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Beat just until smooth. Stir in raisin mixture and rind. Pour batter into prepared pan.
6
Bake at 350u00b0 for 55 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack 20 minutes. Invert pan, remove cake, and cool completely on wire rack. Sprinkle with powdered sugar.

1296

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cooking spray, 1/3 cup dry breadcrumbs, 1/2 cup raisins, finely chopped, 1/2 cup Frangelico (hazelnut-flavored liqueur), and more.

Yes, Hazelnut-Raisin Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hazelnut-Raisin Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions