Maple Raisin Pound Cake
Indulge in the cozy flavors of a homemade Maple Raisin Pound Cake, a moist and rich dessert perfect for any occasion. This recipe brings together the deep sweetness of pure maple syrup, the caramel-like notes of brown sugar, and bursts of chewy raisins, lightly coated in flour to ensure even distribution throughout the cake. A classic pound cake base gets a fall-inspired twist, with a golden crumb that's both tender and dense. Perfectly balanced with vanilla and a hint of salt, this cake is baked to perfection in just over an hour. Serve it warm alongside a cup of coffee or tea, or enjoy it on its own as a satisfying treat. With its glossy maple finish and irresistible aroma, this recipe will become a staple in your collection of comforting desserts.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 4 large Eggs
- 1 cup Maple syrup
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cup Whole milk
- 1 cup Raisins
- 1 tablespoon All-purpose flour (for coating raisins)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the maple syrup and vanilla extract until fully incorporated.
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
In a small bowl, toss the raisins with 1 tablespoon of flour until they're evenly coated. This helps prevent the raisins from sinking to the bottom of the cake.
Gently fold the floured raisins into the batter using a spatula.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the pound cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
6271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1283 mg | 428% | |
| Sodium | 2588 mg | 113% | |
| Total Carbohydrate | 1030.9 g | 375% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 721.9 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 704 mg | 54% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 2469 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
