Raisin Cream Cheese Pound Cake
A rich, moist pound cake infused with raisins and topped with chopped nuts, offering a delightful combination of creamy, nutty, and fruity flavors perfect for any occasion.
Ingredients
Instructions
- Grease a pan heavily.
- Sprinkle with 6 tablespoons chopped nuts, then lightly with sugar.
- Beat butter and cream cheese together until soft.
- Gradually add 1 1/2 cups sugar, beating until light.
- Add vanilla.
- Beat in eggs, one at a time.
- Blend in sifted flour combined with baking powder and salt.
- Mix in chopped raisins.
- Turn batter into the nut-coated pan.
Tips & Substitutions
For a more complex flavor, consider adding a pinch of nutmeg or cinnamon to the batter. If you're short on time, you can substitute the cream cheese with Greek yogurt for a lighter texture. Ensure your butter is at room temperature for easy blending. If you want to enhance the nutty flavor, toasting the chopped nuts before adding them can make a big difference.
Serving Suggestions
This Raisin Cream Cheese Pound Cake is delicious served plain, but you can elevate it by dusting with powdered sugar or drizzling a light glaze over the top. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful brunch, serve alongside a fruit salad or with coffee, making it a perfect companion for a cozy gathering.
Storage & Reheating
To store leftovers, wrap the cooled pound cake tightly in plastic wrap or aluminum foil and place it in an airtight container. This will keep it moist for up to a week at room temperature. For longer storage, consider freezing slices; wrap them individually and store in a freezer-safe bag, allowing you to enjoy a slice whenever you like. Thaw in the fridge or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Cream Cheese Pound Cake contains roughly 417 calories, with 5g protein, 69g carbohydrates, and 8g fat. It is a good source of iron (15% of the Daily Value), calcium (15% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 1244mg per serving (54% 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 different dried fruits instead of raisins?
Absolutely! You can substitute raisins with dried cranberries, chopped dates, or even apricots. Just make sure to adjust the chopping size for even distribution in the batter. Each fruit will bring its own unique flavor and texture, making the cake versatile and enjoyable to suit your taste.
How do I know when the pound cake is done baking?
To test if the pound cake is done, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If it comes out with wet batter, bake for an additional 5-10 minutes. Keep an eye on it to avoid over-baking, which can dry the cake.
Can I make this cake ahead of time for an event?
Yes, this cake is perfect for making ahead! It actually tastes better after a day as the flavors meld together. You can bake it up to two days in advance. Just store it wrapped and at room temperature. For events, consider serving it slightly warmed for a delightful treat.
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).