Raisin Pound Cake Recipe

Name: Raisin Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. confectioners sugar or 2 c. regular sugar; 1 c. butter or margarine; 4 eggs; 1 tsp. salt; 1/2 tsp. mace; 1 tsp. double-acting baking powder; 1 tsp. lemon extract; 1 c. raisins; 1 c. milk; 3 c. flour (regular), sifted twice

Servings: persons

1 lb. confectioners sugar or 2 c. regular sugar
1 c. butter or margarine
4 eggs
1 tsp. salt
1/2 tsp. mace
1 tsp. double-acting baking powder
1 tsp. lemon extract
1 c. raisins
1 c. milk
3 c. flour (regular), sifted twice

1
Rinse raisins under hot water; drain well on paper towels, then cut raisins fine with scissors.
2
Add raisins to about 2 tablespoons of flour (extra); set aside.
3
Cream the sugar, eggs and butter until very light and fluffy.
4
Sift flour again with salt and mace, then add to egg mixture, alternating flour and milk, beginning and ending with flour.
5
Beat on medium speed until well blended.
6
Add baking powder and lemon; beat well 2 minutes, then mix in raisins by hand until well blended only.
7
Bake in greased tube pan at 350u00b0 for 1 hour and 20 minutes or until well browned and tests done.

1705

kcal

Calories

Fat

256

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 lb. confectioners sugar or 2 c. regular sugar, 1 c. butter or margarine, 4 eggs, 1 tsp. salt, and more.

Yes, 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.

Raisin Pound Cake

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