Raisin Honey Pound Cake Recipes

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RAISIN HONEY POUND CAKE



Raisin Honey Pound Cake image

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

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

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

BOURBON HONEY CAKE



Bourbon Honey Cake image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 12 to 16 servings

Number Of Ingredients 19

1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker's Mark
1/2 cup blanched sliced almonds

Steps:

  • Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
  • Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

HONEY VANILLA POUND CAKE



Honey Vanilla Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield one 8-inch loaf

Number Of Ingredients 9

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
  • Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

THE BEST HONEY BUNDT CAKE



The Best Honey Bundt Cake image

This is a wonderful honey cake recipe, I have been making this for years, it always turns out fantastic, the addition of tea makes it taste so good, and moist, you will love this recipe, I am sure. ENJOY!

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h30m

Yield 1 Bundt cake

Number Of Ingredients 17

1 1/2 cups liquid honey
1 cup strong brewed tea
1 tablespoon grated lemon zest
2 3/4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 cup golden raisin
4 eggs
1/4 cup oil
1 tablespoon pure vanilla extract or 1 tablespoon brandy
1 cup sugar
1/2 cup icing sugar
4 -5 teaspoons fresh lemon juice

Steps:

  • Set oven to 325 degrees.
  • Set oven rack to middle position.
  • Grease a Bundt pan.
  • In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside.
  • In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly.
  • In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy.
  • Beat in oil and vanilla or brandy (if using).
  • Beat in sugar 2 tablespoons at a time until well blended.
  • Alternately fold in flour and honey mixture (batter will be fairly thin).
  • Add/fold in raisins.
  • Pour batter into prepared Bundt pan.
  • Bake in center oven for 60-70 mins, or until cake tests done.
  • To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.

Nutrition Facts : Calories 5084.7, Fat 78.7, SaturatedFat 15.2, Cholesterol 846, Sodium 2266.5, Carbohydrate 1069.1, Fiber 19.5, Sugar 766.9, Protein 67.6

RAISIN POUND CAKE



Raisin Pound Cake image

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

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

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.

RAISIN SAUCE FOR POUND CAKE



Raisin Sauce for Pound Cake image

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

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

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 :

CINNAMON-RAISIN POUND CAKE WITH BASIC GLAZE



Cinnamon-Raisin Pound Cake with Basic Glaze image

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

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

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.

EASY RAISIN CAKE



Easy Raisin Cake image

A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.

Provided by Nancy W. Markey

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 24

Number Of Ingredients 10

1 cup raisins
2 cups water
½ cup butter
1 teaspoon baking soda
½ teaspoon salt
1 cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped walnuts
1 ¾ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
  • In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
  • In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
  • Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g

HONEY BUN CAKE FROM SCRATCH



Honey Bun Cake from Scratch image

I combined two recipes to get a homemade cake. Always get rave reviews when I make it. Drizzle vanilla glaze over the cake while warm.

Provided by MULL1017

Categories     Desserts     Cakes     Bundt Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 10

¾ cup butter, softened, divided
2 cups white sugar, divided
3 eggs
1 tablespoon clear imitation vanilla extract
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¼ cups sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
  • Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  • Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
  • Mix brown sugar and cinnamon together in a small bowl.
  • Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 67.1 g, Cholesterol 87.5 mg, Fat 18 g, Fiber 1 g, Protein 5.2 g, SaturatedFat 10.8 g, Sodium 314.4 mg, Sugar 45.3 g

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