Raisin Cream Cheese Poundcake From Sunmaid Raisins |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This is not my own recipe but I'd like to submit it on behalf of Sunmaid Raisins. I've been making this cake for several years and its absolutely delicious! Wrap this cake up with some ribbon and it makes a wonderful housewarming or holiday gift item. Ingredients:
1 cup (2 sticks) butter softened |
8 ounces brick-style cream cheese softened (not low-fat or non-fat) |
4 large eggs at room temperature |
1-1/2 cups sugar |
2 teaspoons baking powder |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
2-1/4 cups all-purpose flour |
1-1/2 cups sun-maid natural raisins |
Directions:
1. 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.
2. 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.
3. ADD eggs, one at a time beating on medium speed just until incorporated. Briefly beat in baking powder, vanilla and salt.
4. FOLD in flour in 2 additions by hand with a rubber spatula just until blended. Gently fold in raisins.
5. POUR batter into prepared pan and gently smooth top.
6. 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.
7. LOOSEN cake from sides of pan with a thin knife. Cool completely on wire rack. Dust with powdered sugar if desired.
8. Makes 12 to 16 slices
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