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25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/14/2011
Easy, simple, and turned out delicious! :) Keeper and a new favorite
Back to Cinnamon-Raisin Pound Cake with Basic Glaze
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Cinnamon-Raisin Pound Cake with Basic Glaze
Recipe Summary
Yield: Makes 2 cakes
Ingredients
For the Cake
1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups raisins
2 tablespoons ground cinnamon
For the Topping
2 cups confectioners’ sugar
4 to 5 tablespoons milk
Gallery
Cinnamon-Raisin Pound Cake with Basic Glaze
Recipe Summary
Yield: Makes 2 cakes
Gallery
Cinnamon-Raisin Pound Cake with Basic Glaze
Cinnamon-Raisin Pound Cake with Basic Glaze
Cinnamon-Raisin Pound Cake with Basic Glaze
Recipe Summary
Yield: Makes 2 cakes
Recipe Summary
Yield: Makes 2 cakes
Yield: Makes 2 cakes
Makes 2 cakes
Ingredients
Ingredients
1 pound (3 1/4 cups) plus 2 tablespoons all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 cups raisins
2 tablespoons ground cinnamon
2 cups confectioners’ sugar
4 to 5 tablespoons milk
Directions
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 tablespoons flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, 1/2 cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make the glaze: Combine 2 cups confectioners’ sugar and 4 to 5 tablespoons milk in a bowl. Drizzle over cooled cakes.
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
Martha Stewart Member
Rating: Unrated
04/14/2011
Easy, simple, and turned out delicious! :) Keeper and a new favorite
Reviews (1)
Add Rating & Review
25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
Add Rating & Review
25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
25 Ratings
5 star values:
2
4 star values:
12
3 star values:
4
2 star values:
5
1 star values:
1
- 5 star values:
- 2
- 4 star values:
- 12
- 3 star values:
- 4
- 2 star values:
- 5
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
04/14/2011
Easy, simple, and turned out delicious! :) Keeper and a new favorite
Martha Stewart Member
Rating: Unrated
04/14/2011
Easy, simple, and turned out delicious! :) Keeper and a new favorite
Rating: Unrated
All Reviews for Cinnamon-Raisin Pound Cake with Basic Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cinnamon-Raisin Pound Cake with Basic Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
