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Cream Cheese Raisin Pound Cake

Source of Recipe


from box of Sun-Maid Raisins






List of Ingredients



• 1 c. (2 sticks) butter, softened
  
• 8 oz. cream cheese, softened (NOT low-fat or non-fat)
  
• 1 1/2 c. granulated sugar
  
• 4 lg. eggs, at room temperature
  
• 2 tsp. baking powder
  
• 2 tsp. vanilla
  
• 1/4 tsp. salt
  
• 2 1/4 c. all-purpose flour
  
• 1 1/2 c. raisins
  






Instructions



1. Heat oven to 325°F.
   
   
2. Generously butter a 2-piece angel food cake pan (10x4-inch) or a 12-cup (10 inch) bundt pan.
   
   
3. Beat butter and cream cheese until blended, about 30 seconds on medium-high speed. Gradually beat in sugar, about 2 minutes until mixture is light and fluffy. Scrape sides of bowl. Add eggs, one at a time, beating on medium speed just until incorporated. Briefly beat in baking powder, vanilla and salt. Fold in flour in two additions by hand with a rubber spatula just until blended. Gently fold in raisins.
   
   
4. Pour batter into prepared pan and gently smooth top. Bake 50-60 minutes or until pick inserted off-center comes out clean. Edges should be golden brown, top lightly browned and just firm to the touch, but not yet shrunken from sides.
   
   
5. Cool completely in pan on wire rack. Loosen cake from sides of pan with a thin knife. Dust with powdered sugar, if desired.
   
   
6. Makes 12-16 slices.
   
   






Final Comments


Can substitute dried cranberries (craisins) for raisins, if desired.