By ~Leslie~ on November 18, 2007
"Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef!"
Serving Size: 1 (2361 g)
Servings Per Recipe: 1
"This was delicious! WHat a great combination of flavors! Hint: don't drown your cake in the sauce - it will 1. get soggy & 2. be to sweet. LOL. Many people completely enjoyed this. One hint I thought of too late was to coat the raisins in flour so they don't sink to the bottom of the pan. My raisins stuck to the pan. :( The lime zest was extra special as odd as it seemed at first. Thanks, Leslie! Made for the 1/08 Aussie Swap."