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Raisin Buttermilk Pound Cake


Raisin Buttermilk Pound Cake
Recipe By: Bahar

Main Ingredients:

All-purpose Flour: 1+1/2 cups
Baking Soda: 1/8 tsp
Salt: 1/4 tsp
Baking Powder: 1/4 tsp (optional)
Butter: 1/2 cup
Sugar: 1 to 1+1/2 cups
Eggs: 3 (preferably room temperature)
Vanilla Extract: 1/2 tsp (or equivalently, 1/2 teaspoon vanilla powder)
Ground Cardamom: 1/4 tsp (optional)
Buttermilk: 1/2 cup
Raisin: 1/2 cup


Directions:

1. Grease and flour one 8 or 9 inch tube pan (you may also use a 9x5 inch loaf pan).

2. Preheat oven to 325 degrees F.

3. Sift the flour, baking soda, salt, baking powder (optional), vanilla powder (if you are using powder instead of extract) together, set aside.

4. In a large bowl, cream butter and sugar. Mix in the eggs, one at time and beating well after each addition.

5. Stir in the vanilla extract (if you are using the extract) and ground cardamom (optional).

6. Gently mix in flour mixture alternately with the buttermilk, starting and ending with the flour mixture (either use whisk or set the beater on low).

7. Toss the raisin with 1/2 tablespoon flour. Gently mix in raisin mixture. (optional).

8. Pour batter into the prepared pan. Bake in preheated oven for about 75 minutes. Do not open oven door until after an hour. The cake is ready when it begins to pull away from the side of the pan. Let cool in pan for 10 minutes. Turn out onto a wire rack and cool completely.

Published on November 24, 2007
Herbs & Spices in this Recipe:

Vanilla
Vanilla
Cardamom
Cardamom

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Simple Ginger Cake with Butter Cream
Fruitcake Recipe
Fruitcake
Mexican Wedding Cakes or Russian Tea Cakes Recipe
Mexican Wedding Cakes or Russian Tea Cakes

       
Servings
 
8
Easiness
 
Intermediate
Prep Time
 
15 min
Cook Time
 
75 min
Ready in
 
90 min
Recipe by
 
6 Ratings
 
Average rating: 3.83


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