Smooth, and full of raisins, chocolate, nuts. SOOO good!

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Recipe Summary

Servings:
12
Yield:
1 Bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.

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  • Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.

  • Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.

  • Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

Nutrition Facts

499 calories; protein 9.1g; carbohydrates 67.6g; fat 22.6g; cholesterol 120.9mg; sodium 299.3mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
05/18/2005
This is a nice moist cake that's not too sweet which really brings out the flavor of the fillings. I used salted butter (omitted the salt) fat-free yogurt and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry. Read More
(6)
10 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/18/2005
This is a nice moist cake that's not too sweet which really brings out the flavor of the fillings. I used salted butter (omitted the salt) fat-free yogurt and semisweet chocolate chips since I had them in the house. I live at about 6000 ft. and didn't make any adjustments for that but it turned out great anyway. This is tasty the way it is but could also carry a glaze nicely. This cake is best when still warm. Keep it tightly wrapped or in an air-tight container and eat it within a couple of days as it has a tendency to get firm and dry. Read More
(6)
Rating: 4 stars
07/13/2006
Has good flavor and texture. I used crasins that I soaked in orange juice, and I can't say I got them dry. I did use 1/2 light and 1/2 dark brown sugar in the cake, I won't do that again, it made the cake look burnt on the outside. I sprinkled it powdered sugar. Great way to get rid of yogurt and cream cheese... I was at the verge of throwing out. Read More
(5)
Rating: 4 stars
05/06/2003
I have to give this a 4 b/c I thought it was pretty good and my boyfriend absolutely loved it so I compromised! I used choc. chips and light brown sugar and it turned out great! Very easy and looks pretty! Read More
(4)
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Rating: 5 stars
12/24/2016
The cake so lovely and moist, I would make it again! The recipe was very simple and easy to follow. I did not include the dried fruit as there weren't any in my pantry at the time I decided to bake this cake. The end result still came out very moist and delicious. Read More
(1)
Rating: 5 stars
01/26/2008
This rises high and gets very fluffy. It's also very yummy but isn't as sweet as I thought it'd be. I used dried cranberries instead of the raisens and chocolate chips as well. Read More
(1)
Rating: 5 stars
03/05/2013
This turned out delicious for me. I used raisins dried cherries walnuts & white choc.chips. white chips bring such a rich sweetness. I cut the sugar to 2 cups. Read More
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