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Raisin Pound Cake

Rated as 4.5 out of 5 Stars

"A good pound cake with raisins. To keep the raisins from sinking to the bottom, dredge them in flour before you stir them in."
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Ingredients

1 h 30 m servings 214 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk and hot water, mixing just until incorporated. Stir in the raisins.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts


Per Serving: 214 calories; 8.6 g fat; 32.4 g carbohydrates; 2.9 g protein; 44 mg cholesterol; 121 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I threw in some chopped glace cherries as well, and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the choc...

Most helpful critical review

taste was good. but it was quite dry. i would use a lot more raisins.

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I threw in some chopped glace cherries as well, and did not have lemon essence so just grated some lemon rind. The guys at work thought it was a nice normal cake for a change instead of the choc...

Pretty good. I made this cake for my neighbor, whose bday is tomorrow. I know she likes lemon pound cakes so I thought I would try this for her. She seemed to really enjoy it. I didn't frost...

I baked this cake following the recipe. I just added a bit more milk than it said and a few more drops of lemon extract b/c I could tase the flavor of the uncooked flour. Still, the recipe was a...

taste was good. but it was quite dry. i would use a lot more raisins.

I made this 3 times in just a few weeks and everyone that tried it loved it. Such a great easy recipe.

This was so easy and turned out great. I made it with soy milk and fake butter since we have a dairy allergy in the family and it worked just fine that way.