Spiced Raisin Pound Cake
A moist, spiced pound cake studded with raisins and warm spices, perfect for teatime or as a comforting dessert with a hint of exotic flavor.
Ingredients
Instructions
- Cream the butter and sugar until light. Add eggs and beat until fluffy.
- In a separate bowl, combine flour, baking soda, baking powder, ground cardamom, and nutmeg.
- Sprinkle 1 tablespoon of the flour mixture over the raisins, mixing well. Set aside.
- Gradually add the flour mixture alternately with buttermilk to the butter and sugar mixture, beating until fluffy.
- Stir in the raisins until evenly blended.
- Turn the batter into a well-greased 6-cup capacity tube cake pan, 8 to 10 inches in diameter.
- Bake at 350°F (175°C) for 55 to 60 minutes or until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a splash of vanilla extract. If you don’t have Muscat raisins, regular dark raisins work well. You can also substitute half of the all-purpose flour with whole wheat flour for a healthier twist. Ensure that your ingredients, especially butter and eggs, are at room temperature for better mixing.
Serving Suggestions
Serve slices of this delightful pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for a comforting dessert. It pairs beautifully with a cup of tea or coffee. For a festive touch, try serving it alongside Jane'S Pear Bread for a delightful dessert spread.
Storage & Reheating
Store any leftover Spiced Raisin Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds or until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Raisin Pound Cake contains roughly 716 calories, with 6g protein, 47g carbohydrates, and 58g fat. It is an excellent source of dietary fiber (61% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron and vitamin C. It also contributes 17g of dietary fiber toward your daily target.
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 a different type of flour?
Yes, you can experiment with different types of flour. For a gluten-free version, try using a gluten-free all-purpose flour blend. Keep in mind that the texture may vary slightly, but the flavors will still be delicious.
How do I know when the pound cake is done baking?
The pound cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also be golden brown. If you notice the top browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would add a nice crunch and complement the flavors of the spices and raisins. Just fold in about half a cup of nuts along with the raisins for a delightful texture contrast.
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).