Raisin Pound Cake Recipes

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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.

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.

RUM-RAISIN POUND CAKE



Rum-Raisin Pound Cake image

Categories     Cake     Rum     Fruit     Brunch     Dessert     Bake     Raisin     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 11

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup powdered sugar
2 teaspoons whipping cream

Steps:

  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
  • Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
  • Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

RUM RAISIN POUND CAKE



Rum Raisin Pound Cake image

Make and share this Rum Raisin Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 12

1 cup yellow raisins
2 1/3 cups sifted cake flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter (2 sticks)
1 1/2 teaspoons freshly grated navel orange rind
1/2 teaspoon freshly grated lemon rind
1 cup superfine sugar or 1 cup strained sugar
4 large eggs
1 teaspoon vanilla extract
1/3 cup dark rum, preferably Jamaican

Steps:

  • Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
  • To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
  • Spread them out over several layers of paper towels and dry thoroughly.
  • Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
  • Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
  • Soften on low speed.
  • Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
  • Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
  • Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
  • Blend in the vanilla.
  • Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
  • Remove bowl from mixer and fold in raisins with a rubber spatula.
  • Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
  • Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
  • Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
  • Turn cake top side up onto a second cake rack to cool at room temperature.
  • Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
  • Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
  • Wrap the cloth over the cake by lifting the ends and bringing them to the center.
  • Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
  • The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
  • It is not necessary to remoisten the cheesecloth after the second day.
  • Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.

Nutrition Facts : Calories 448, Fat 20.8, SaturatedFat 12.3, Cholesterol 133.4, Sodium 118.3, Carbohydrate 57, Fiber 1.2, Sugar 28.9, Protein 5.8

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

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 :

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE



Jim's Apple Raisin Pound Cake with Praline Glaze image

This is a very moist cake. With all the grated apples, raisins and pecans, it could stand alone without a topping; however with the praline glaze....well, you be the judge!

Provided by JimJimmy

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h50m

Yield 20

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground allspice
1 teaspoon salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
3 cups apples - peeled, cored and shredded
1 cup chopped pecans
1 cup raisins
½ cup white sugar
½ cup light brown sugar
½ cup half-and-half cream
¼ teaspoon salt
½ cup butter, softened
1 cup chopped pecans
¼ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
  • In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
  • For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 52.9 g, Cholesterol 51.6 mg, Fat 30.7 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 259.9 mg, Sugar 35.1 g

MAPLE RAISIN POUND CAKE



Maple Raisin Pound Cake image

Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef!

Provided by Leslie

Categories     Dessert

Time 1h25m

Yield 1 10" cake

Number Of Ingredients 13

1 cup butter, at room temperature
2 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain yogurt
1 1/2 teaspoons vanilla
1 cup raisins
2 teaspoons grated lime rind
2 tablespoons real maple syrup
1 cup whipping cream
1 cup maple syrup

Steps:

  • Preheat the oven to 325ºF
  • Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
  • Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  • In a separate bowl, combine flour, salt and baking soda.
  • Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
  • Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
  • Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
  • Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.

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