Maple Raisin Pound Cake Recipes

RAISIN POUND CAKE

Steps:

• In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.

RAISIN SAUCE FOR POUND CAKE

Steps:

• With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

JIM'S APPLE RAISIN POUND CAKE WITH PRALINE GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan. In a bowl, whisk together the flour, baking soda, allspice, and 1 teaspoon of salt.
• In a large bowl, mix the vegetable oil, 2 cups of sugar, eggs, apples, 1 cup of pecans, and raisins. Mix the flour mixture into the wet ingredients, and pour the batter into the prepared Bundt pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with moist crumbs, about 70 minutes. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to finish cooling.
• For glaze, mix 1/2 cup of white sugar, the brown sugar, half and half, and 1/4 teaspoon of salt in a saucepan. Bring to a boil, reduce heat to medium-low, and boil, stirring constantly, until the mixture thickens to a syrup, 5 to 10 minutes. A candy thermometer will read 220 degrees F (105 degrees C). At that point, stir in butter, 1 cup of pecans, and vanilla extract. Continue to cook and stir until the syrup reaches 234 degrees F (110 degrees C). Allow the glaze to cool for 5 minutes, then spread the warm glaze over the cake.

MAPLE PECAN POUND CAKE

Steps:

• Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
• Whisk together the flour, baking powder, and salt in a bowl.
• Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
• *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
• Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
• Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
• Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
• Stir in pecans.
• Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
• Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
• Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
• Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
• Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
• Let stand until the glaze sets, about 1 hour.
• Slice and serve; store uneaten cake in a cake keeper.

MAPLE RAISIN POUND CAKE

Steps:

• 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.

RUM-RAISIN POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
• Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
• Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.