Maple Raisin Pound Cake

Recipe by Leslie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
YIELD: 1 10" cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325ºF
  • Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
  • Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  • In a separate bowl, combine flour, salt and baking soda.
  • Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.
  • Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.
  • Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
  • Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.
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