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Maple Raisin Pound Cake

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“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!”
READY IN:
1hr 25mins
YIELD:
1 10" cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 325ºF
  2. Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
  3. 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.
  4. In a separate bowl, combine flour, salt and baking soda.
  5. 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.
  6. 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.
  7. Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
  8. 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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