Ingredients for Maple Raisin Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- Granulated Sugar
- 4 large eggs
- All Purpose Flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- Plain Yogurt
- 1 teaspoon vanilla extract
- 1 cup raisins
- Zest of 1 lime
- Real Maple Syrup
- Whipping Cream
- 1/2 cup maple syrup + 1/4 cup for sauce
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How to Make Maple Raisin Pound Cake
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan, tube pan, or springform pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract, 1 cup raisins, the zest of 1 lime, and 1/2 cup maple syrup.
- Gently fold until just incorporated. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 85 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- **Maple Sauce:** In a saucepan, combine 1/2 cup heavy cream and 1/4 cup maple syrup.
- Bring to a simmer over medium heat, stirring occasionally, until slightly thickened (about 3-5 minutes).
- Let cool slightly before serving over slices of cake.
Nutrition Information (Approximate per serving)
Sodium
144 g
Sugar
2867g
Fat
933g
Carbs
355g
