Cream Cheese Raisin Cake
A rich, moist pound cake infused with creamy cheese and sweet raisins, perfect for dessert or teatime gatherings, offering a delightful combination of flavors and textures.
Ingredients
Instructions
- Cream butter or oleo with cream cheese until light and fluffy.
- Gradually beat in sugar until dissolved.
- Beat in vanilla, then add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder, and salt, then blend into the creamed mixture.
- When batter is silky in appearance, fold in halved or chopped seedless raisins.
- Pour batter into a greased 9-inch Bundt pan.
- Bake at 325°F (160°C) for 1 hour and 10 minutes, or until a cake tester inserted into the center comes out clean.
- Allow cake to stand in the pan for 10 minutes before turning out onto a wire rack to cool.
Tips & Substitutions
For a richer flavor, consider using a high-quality butter or cream cheese. If you want to reduce sugar, you can substitute half with a sugar alternative like Stevia or monk fruit. Ensure your butter and cream cheese are at room temperature for easy creaming. You can also add a pinch of nutmeg or cinnamon for an extra layer of flavor, reminiscent of American recipes.
Serving Suggestions
This Cream Cheese Raisin Cake is delightful on its own but pairs beautifully with a dollop of Toasted Coconut Whipped Cream Pie for an indulgent dessert experience. It can be served with a cup of coffee or tea, making it a perfect afternoon treat. For a more festive presentation, dust with powdered sugar or serve with a fruit compote.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, and it will last up to a week. To reheat, slice a piece and microwave for about 10-15 seconds, just until warm, to enjoy it fresh like it was just baked.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Raisin Cake contains roughly 265 calories, with 3g protein, 45g carbohydrates, and 5g fat. It is a good source of calcium (11% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 831mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other dried fruits instead of raisins?
Absolutely! Dried cranberries, apricots, or even chopped dates can be great substitutes. Just make sure to adjust the quantity to suit your taste. Each fruit will bring a unique flavor and texture to the cake, making it versatile and fun to experiment with!
What can I do if my cake cracks on top?
A cracked top is often due to overmixing the batter or baking at too high a temperature. To prevent this, mix until just combined and ensure your oven is calibrated correctly. If it happens, simply dust with powdered sugar or glaze it to give it a beautiful finish regardless of the crack.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. To enjoy, thaw it overnight in the refrigerator and bring it to room temperature before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).