Raisin-Cream Cheese Coffee Cake

This coffee cake is more like a pound cake as it is made with half a pound of butter and half a pound of cream cheese. It is one of my family's long time favourites!

• Ready In: 1 hr 30 mins
• Serves: 10

Ingredients

• 1 1⁄2 cups golden raisins
• 1⁄4 cup  orange liqueur (I use Triple Sec)
• 1  cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1⁄2 cups brown sugar, packed
• 4  eggs
• 4  teaspoons  orange rind, grated
• 2  cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg

Directions

1. In a saucepan, combine the raisins and liqueur.
2. Heat over low heat for 1-2 minutes or until plump and the liquid is absorbed; set aside.
3. In a large bowl, beat the butter, cream cheese and sugar until fluffy.
4. Beat in the eggs, one at a time, then beat in the rind.
5. Stir together the flour, baking powder, salt and nutmeg.
6. Stir into the batter in three additions, adding the raisin mixture with the last addition.
7. Spoon into a greased and floured 9" tube or Bundt pan; smooth the top.
8. Bake in a 300 degree F oven for 80 minutes or until a tester inserted into the middle comes out clean.
9. Let cool in the pan for 5 minutes.
10. Turn out onto a rack and let cool completely.
11. Dust with icing sugar.