How to make it

  • HEAT oven to 325 F. Generously butter a 2-piece angel food cake pan (10 x 4-inch) or 12-cup (10-inch) bundt pan.
  • BEAT butter and cream cheese until blended, about 30 seconds on medium-high speed. GRADUALLY beat in sugar, about 2 minutes until mixture is light and fluffy. Scrape sides of bowl.
  • ADD eggs, one at a time beating on medium speed just until incorporated. Briefly beat in baking powder, vanilla and salt.
  • FOLD in flour in 2 additions by hand with a rubber spatula just until blended. Gently fold in raisins.
  • POUR batter into prepared pan and gently smooth top.
  • BAKE 50 to 60 minutes or until pick inserted off center comes out clean. Edges should be golden brown, top lightly browned and just firm to the touch, but not yet shrunken from sides. Cool 10 minutes in pan on wire rack.
  • LOOSEN cake from sides of pan with a thin knife. Cool completely on wire rack. Dust with powdered sugar if desired.
  • Makes 12 to 16 slices

Reviews & Comments 4

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  • juliecake 11 years ago
    I'm a huge fan of raisins as well. This cake sounds downright sinful. Yum.
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  • debra47 11 years ago
    Wonderful recipe!
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    " It was excellent "
    ahmed1 ate it and said...
    This is so rich.And again,I love raisins so much and I am sure it will make a great combination with cream cheese..
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  • crystalwaters 11 years ago
    Wow, great post, thanks for sharing! :-)
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