Cream Cheese Raisin Pound Cake
From peetabear 15 years ago
- 50 minutes to make
- Serves 12
this cake looked so good to me that I thought I would share the recipe... the recipe and photo are courtesy of Sun Maid
Ingredients
- 1 cup (2 sticks) butter softened shopping list
- 8 ounces brick-style cream cheese softened (not low-fat or non-fat) shopping list
- 1-1/2 cups sugar shopping list
- 4 large eggs at room temperature shopping list
- 2 teaspoons baking powder shopping list
- 2 teaspoons vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 2-1/4 cups all-purpose flour shopping list
- 1-1/2 cups Sun-Maid Natural raisins shopping list
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 in 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.
The Rating
Reviewed by 5 people-
You are on a raisin roll today. One of our favorite snack foods and ingredients. Thank you so much for sharing.
quaziefly
in ALL POINTS loved it
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I sure like the sound & look of this cake & will be trying it out soon. Thanks & 5 forks
brianna
in loved it
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omg thats beautiful wow peeta you found some really good recipes and different too well done bravo!!!!
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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