Maple Raisin Pound Cake

Name: Maple Raisin Pound Cake
Ingredients: 1 cup butter, at room temperature; 2 cups granulated sugar; 6 eggs; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup plain yogurt; 1 1/2 teaspoons vanilla; 1 cup raisins; 2 teaspoons grated lime rind; 2 tablespoons real maple syrup; Sauce; 1 cup whipping cream; 1 cup maple syrup

14 ingredients

8 steps

Ingredients

1 cup butter, at room temperature
2 cups granulated sugar
6 eggs
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain yogurt
1 1/2 teaspoons vanilla
1 cup raisins
2 teaspoons grated lime rind
2 tablespoons real maple syrup
Sauce
1 cup whipping cream
1 cup maple syrup

Directions

1

Preheat the oven to 325°F
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.