RAISIN POUND CAKE
Yellow cake mix, applesauce and raisins make this moist pleasantly spiced loaf a no-fuss favorite of LuEllen Spaulding. "I turn to this recipe when unexpected guests drop by because I usually have the ingredients in the cupboard," writes the Caro, Michigan baker. For a special occasion, top slices with fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MAPLE RAISIN POUND CAKE
Pound cakes got their name because they originally were made with a pound of flour, a pound of eggs, a pound of sugar and a pound of butter. This cake, with its Canadian twist of raisins and maple syrup, is served with a maple sauce but it can be omitted, if you HAVE to :) This is another recipe by Lucy Waverman, who happens to be my favourite chef!
Provided by Leslie
Categories Dessert
Time 1h25m
Yield 1 10" cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325ºF
- Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
- 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.
- In a separate bowl, combine flour, salt and baking soda.
- 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.
- 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.
- Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
- 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.
MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING
My husband said these mini cakes remind him of a superbly delicious pancake. Since the pecans are a fattier nut, they tend to float to the top of batter--which, when the cakes are flipped, ultimately becomes a nutty crust-like addition to the cakes. Adding chopped pecans as a garnish helps to balance everything out.
Provided by Kim
Categories Mini Cakes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
- Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
- Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
- Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
- To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.
Nutrition Facts : Calories 648.4 calories, Carbohydrate 66.7 g, Cholesterol 164.9 mg, Fat 39.8 g, Fiber 2.2 g, Protein 8.7 g, SaturatedFat 17.7 g, Sodium 393.5 mg, Sugar 44.6 g
MAPLE WALNUT POUND CAKE
Make and share this Maple Walnut Pound Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In mixer bowl cream butter and sugars until fluffy.
- In another bowl combine flour, baking powder and salt.
- In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture.
- Beat in eggs 1 at a time.
- Mix in 1 1/2 cups chopped walnuts.
- Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean.
- Cool in pan 15 minutes, then turn out onto rack to cool completely.
- Drizzle with maple glaze and garnish with walnuts.
- Maple Glaze:
- In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons
- Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.
Nutrition Facts : Calories 524.1, Fat 27.3, SaturatedFat 11.4, Cholesterol 119.1, Sodium 298.7, Carbohydrate 64.4, Fiber 1.6, Sugar 44.2, Protein 7.7
MAPLE PECAN POUND CAKE
Make and share this Maple Pecan Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
- Whisk together the flour, baking powder, and salt in a bowl.
- Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
- *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
- Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
- Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
- Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
- Stir in pecans.
- Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
- Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
- Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
- Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
- Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
- Let stand until the glaze sets, about 1 hour.
- Slice and serve; store uneaten cake in a cake keeper.
MAPLE BUTTER TARTS WITH RAISINS
This was the recipe I used for making my perfect butter tart. The maple syrup adds a little something different and it is not a runny tart. This is a good recipe because I don't like runny butter tarts, and this set up perfect.
Provided by SheWolf
Categories Desserts Pies Tarts Butter Tart Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sprinkle raisins into the bottom of each tart shell.
- Beat egg, maple syrup, brown sugar, melted butter, and salt together in a bowl until smooth; pour into tart shells to about 2/3 full.
- Bake in preheated oven until set, 20 to 25 minutes. Let cool 5 minutes.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 47.5 g, Cholesterol 25.9 mg, Fat 10.8 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 4.1 g, Sodium 141.4 mg, Sugar 29.9 g
POUND CAKE WITH MAPLE-NUT TOPPING
Come & eat! Need a tasty dessert that takes only minutes? Make a quick, special topping for cake! You can use angel food, sponge or other prepared cake, butterscotch or caramel topping and any type of nuts that you love!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7m
Yield 4
Number Of Ingredients 4
Steps:
- Mix cream cheese, maple syrup and pecans.
- Spoon topping onto cake.
Nutrition Facts : Calories 395, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 1 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 140 mg
RAISIN SAUCE FOR POUND CAKE
This home-style dessert that takes just moments to prepare. "I often substitute white cupcakes for the pound cake," says Charlene Turnbull from Wainwright, Alberta. "It's one of our favorite desserts!"
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use., In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. , Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.
Nutrition Facts :
RUM-RAISIN POUND CAKE
Categories Cake Rum Fruit Brunch Dessert Bake Raisin Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
- Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
- Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.
MAPLE-RAISIN BREAD PUDDING
Steps:
- Place bread cubes in a greased 2-qt. microwave-safe dish. Sprinkle with brown sugar, raisins and cinnamon. , In a large bowl, whisk eggs, milk, syrup and butter until smooth. Pour over bread; gently press bread cubes into egg mixture. , Cover and microwave at 50% power until center is soft-set and a knife inserted near the center comes out clean, 10-12 minutes. Let stand 5 minutes. If desired, serve with additional syrup.
Nutrition Facts : Calories 398 calories, Fat 11g fat (5g saturated fat), Cholesterol 136mg cholesterol, Sodium 266mg sodium, Carbohydrate 67g carbohydrate (40g sugars, Fiber 4g fiber), Protein 12g protein.
RUM RAISIN POUND CAKE
Make and share this Rum Raisin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
- To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
- Spread them out over several layers of paper towels and dry thoroughly.
- Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
- Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
- Soften on low speed.
- Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
- Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
- Blend in the vanilla.
- Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
- Remove bowl from mixer and fold in raisins with a rubber spatula.
- Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
- Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
- Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
- Turn cake top side up onto a second cake rack to cool at room temperature.
- Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
- Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
- Wrap the cloth over the cake by lifting the ends and bringing them to the center.
- Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
- The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
- It is not necessary to remoisten the cheesecloth after the second day.
- Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.
Nutrition Facts : Calories 448, Fat 20.8, SaturatedFat 12.3, Cholesterol 133.4, Sodium 118.3, Carbohydrate 57, Fiber 1.2, Sugar 28.9, Protein 5.8
POUND CAKE WITH MAPLE GLAZE
This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple glaze tops the cake with a marbled pattern.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one cake
Number Of Ingredients 11
Steps:
- Butter and flour a 10-cup bundt pan; set aside.
- Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
- Pour batter into prepared baking pan. Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
- Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners' sugar into hot mixture until smooth, and immediately pour over cooled cake.
More about "maple raisin pound cake food"
MAPLE BUNDT CAKE - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
MAPLE POUND CAKE - PROJECT PASTRY LOVE
From projectpastrylove.com
UPSIDE-DOWN MAPLE APPLE CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
RUM RAISIN POUND CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OUR BEST POUND CAKE RECIPES | MARTHA STEWART
From marthastewart.com
MAPLE POUND CAKE WITH MAPLE-RUM GLAZE | KING ARTHUR BAKING
From kingarthurbaking.com
APRICOT RAISIN POUND CAKE - STUFFED AT THE GILL'S
From stuffedatthegills.ca
THE RUM RAISIN POUND CAKE | MISS CHINESE FOOD
From misschinesefood.com
*ADDICTING* MAPLE CAKE - LAUREN'S LATEST
From laurenslatest.com
MAPLE RAISIN POUND CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RAISIN CAKE RECIPE - CLEVERLY SIMPLE
From cleverlysimple.com
RECIPE - MAPLE RAISIN POUND CAKE | BAKING, POUND CAKE, RECIPES
From pinterest.ca
RUM-RAISIN POUND CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
MAPLE RAISIN POUND CAKE RECIPE - WEBETUTORIAL
From webetutorial.com
QUéBEC'S CLASSIC MAPLE SYRUP CAKE | COOK'S ILLUSTRATED
From cooksillustrated.com
MAPLE ANGEL FOOD CAKE - MAPLE FROM CANADA
From maplefromcanada.ca
MAPLE PECAN POUND CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
MAPLE POUND CAKE WITH MAPLE GLAZE - CHEF LINDSEY FARR
From cheflindseyfarr.com
COFFEE MAPLE POUND CAKE | DESSERTS, POUND CAKE, CAKE - PINTEREST
From pinterest.com
RAISIN SAUCE FOR POUND CAKE RECIPE: HOW TO MAKE IT
RUSTIC POUND CAKE WITH MEYER MAPLE GLAZE RECIPE
From grumpyshoneybunch.com
MAPLE RAISIN POUND CAKE (KITCHENPC)
From kitchenpc.com
RAISIN POUND CAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
MAPLE BUNDT CAKE - COMPLETELY DELICIOUS
From completelydelicious.com
MAPLE SYRUP BREAD - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
APPLE RAISIN POUND CAKE – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
MAPLE POUND CAKE - ISLAND BAKES
From island-bakes.com
RUM RAISIN CAKE | SURREYFARMS. A SERENE HAVEN IN THE FOOTHILLS OF ...
From surreyfarms.net
MOLASSES POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
RECIPE - MAPLE RAISIN POUND CAKE
From lcbo.com
MAPLE SPICE POUND CAKE - NOT QUITE NIGELLA
From notquitenigella.com
MAPLE-RAISIN GRANOLA RECIPE - FOOD.COM
From food.com
RECIPE INFO MAPLE POUND CAKE - LOW-SAL-LIFE.COM
From low-sal-life.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love