Raisin Pound Cake Recipe - Recipes.net (2024)

Raisin Pound Cake Recipe - Recipes.net (1)

Who says raisins can’t go well with desserts? We’re here to provide you with this raisin pound cake recipe that even raisin haters will love. This dessert is simple and easy to make, we guarantee that you will love it.

Read on and discover how you can make this moist and delicious raisin pound cake at the comfort of your own kitchen. In this recipe, we’ll guide you through the process of creating a moist cake with the right amount of sweetness.

Serve this with the vanilla icing or if you’re feeling a little experimental, some whipped cream. We guarantee that kids will love this during picnics and adults will ask for seconds! We recommend you to make this on a weekend because it’s an absolutely fun activity. Aside from being a delicious treat, the process of making this simple raisin pound cake is a perfect bonding activity.

Don’t forget to add the vanilla icing. You’re your own boss in this so just add according to your taste. Now if you love raisins in your desserts as much as we do, we’re sure you’ll love having raisins in muffins too!

How To Make Raisin Pound Cake

Enjoy this sweet and tangy treat made even more tasty with raisins. Yep, you’re going to love raisins after this.

Prep: 20 mins

Cook: 1 hr

Total: 1 hr 20 mins

Serves:

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • ½ cup milk
  • 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 1 ½ cups raisins
  • 2 tsp baking powder
  • 1 tsp coarse salt

Instructions

  1. Start by preheating the oven to 350 degrees F.
  2. Afterward, grease a 9-inch tube pan and set aside. Sift dry ingredients together.
  3. Cream the butter in a large bowl and gradually add sugar.
  4. Then, beat the mixture with an electric mixer on medium strength until light and fluffy.
  5. At this point, start adding eggs one at a time to the mixer, beating them after each addition.
  6. Start to slowly add dry ingredients alternately with milk and make sure to mix it well after each addition.
  7. Then, add in the lemon and vanilla extracts and continue mixing.
  8. Afterward, fold in the raisins into the batter.
  9. Now pour the batter into the pan and bake for 60 minutes, or at least until toothpick inserted in the center comes out clean.
  10. Once the batter is done baking, make sure to cool it for a few minutes.
  11. Remove the cake from its pan and set it on a cake plate. Dust the cake lightly with powdered sugar and serve.

Nutrition

  • Sugar: 17g
  • :
  • Calcium: 78mg
  • Calories: 218kcal
  • Carbohydrates: 33g
  • Cholesterol: 42mg
  • Fat: 9g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 158mg
  • Protein: 5g
  • Saturated Fat: 4g
  • Sodium: 281mg
  • Vitamin A: 453IU
  • Vitamin C: 1mg
Nutrition Disclaimer

Have you tried this Raisin Pound Cake Recipe? Share your experience and discuss any tweaks or variations in the Baking and Desserts forum.

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Frequently Asked Questions

Why does my raisin pound cake fall?

There are many reasons to cakes sinking in the middle. Some of the common reasons are: inaccurate oven temperature, under-baking the cake, too much leavening in the cake, too little or too much moisture in the cake, over-beating the batter.

How do you keep raisins from sinking to bottom of the cake?

You can prevent raisins from sinking by merely dusting them lightly in flour before adding them into the batter.

Raisin Pound Cake Recipe - Recipes.net (2)

Conclusion

Raisins have the reputation of being a curse in bread and desserts but with this raisin pound cake recipe, we can guarantee that you will change your mind about the dried fruit. Try and discover this simple and hassle-free dessert at home. We bet you'll absolutely love the slight tanginess brought by the lemon extract. This provides just the right contrast from the sweetness.

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Comments

  • Raisin Pound Cake Recipe - Recipes.net (15)

    Raisin Pound CakeI followed these direction perfectly and did not overfill my pans. It did not fit in a 10 inch loaf pan as directed. I suspect it Was supposed to be in a Bundt pan. The cake overflowed all over the oven then fell drastically. I have been baking all my 56 years of life and have never failed at Baking anything until now.

    Comment is awaiting moderation.

Raisin Pound Cake Recipe - Recipes.net (2024)

FAQs

Is milk or water better for pound cake? ›

And sometimes it's even soda! For my classic pound cakes, I swear by a little bit of whole milk. It makes the cake so moist and tender and plays well with the other ingredients. Milk should be at room temperature.

What makes a pound cake fall apart? ›

Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

Why is my pound cake not moist? ›

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

What makes a pound cake gooey in the middle? ›

Why Did My Cake Sink In the Middle? (And How to Fix It)
  1. Using a Cake Pan That's the Wrong Size or Shape. ...
  2. Baking in an Oven That's Too Hot or Cold. ...
  3. Using Too Much Baking Powder or Baking Soda. ...
  4. Undermixing the Cake Batter. ...
  5. Over-Aerating the Batter. ...
  6. Underbaking Your Cakes. ...
  7. Rotating the Cake Pans at the Wrong Time.
Apr 29, 2021

Is it better to bake pound cake at 325 or 350? ›

Preheat oven to 325°F (163°C). Not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes.

Is cake flour or all purpose better for pound cake? ›

Cake flour – This flour works considerably better for pound cake than using plain/all-purpose flour (see in post for comparison). It rises better, and has a more tender crumb. Measuring cake flour: If using cups, sift flour into a large bowl first, then scoop out a cup of flour.

Should pound cake batter be thick? ›

Unlike layer cakes, which use a thin batter that should never fill the pan more than halfway (more on that here), pound cake batter is thick, and should fill the pan within an inch of the top to encourage a prominent crown.

What causes a pound cake to crack on top while baking? ›

Pound cakes, in particular, are dense batters. In the oven, the outside begins to cook much faster than the inside; the crack is from the inner batter rising and releasing steam through the semi-cooked outer batter.

How do I keep my pound cake from being dense? ›

If the gluten is overworked, you will end up with a tougher and dense pound cake – NOT good. Another way to avoid this is to use cake flour instead of AP flour. CHEAT NOTE 1 – CAKE FLOUR can be substituted for AP flour because it'll give a lighter texture to your pound cake.

Should you sift flour for a pound cake? ›

This helps to achieve a smoother batter and a more even bake. Sifting Dry Ingredients: Sift flour and leavening agents to create a lighter cake. Creaming Butter and Sugar: This step is crucial. Beat the butter and sugar together until the mixture is light and fluffy.

Can I use both butter and oil in cake? ›

A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.

Does sour cream make a cake moist? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

What is the sad spot in pound cake? ›

There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.

Why start pound cake in a cold oven? ›

Starting your pound cake in a cold oven also impacts the texture of the cake. A longer bake time and lower temperature allows the leavening more time to work before the cake sets, resulting in a taller, fluffier cake.

Is cake better with milk or water? ›

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Is water or milk better for batter? ›

Thin liquids such as water, beer and soda water make the lightest batters, but milk isn't far behind. Milk-based batter should be mixed to a consistency thinner than pancake batter but thicker than heavy cream, and then ideally chilled for an hour before it's used.

Can I put water instead of milk in a cake? ›

Cake Mix can usually be used with either water or milk. When using milk, however, you can probably expect better results because it can make the cake become more moist and rich in flavor.

What causes a pound cake to be heavy? ›

More expert tips and recipe troubleshooting

Why is my cake so dense and heavy? Reason #1 – Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn't long enough, or because the sugar, eggs or flour were incorporated too quickly.

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