Hazelnut-Raisin Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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After soaking the raisins, about a tablespoon of Frangelico, or hazelnut-flavored liqueur, will remain. Use it in the cake, adding it with the vanilla. Ingredients:
cooking spray |
1/3 cup dry breadcrumbs |
1/2 cup raisins, finely chopped |
1/2 cup frangelico (hazelnut-flavored liqueur) |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground mace |
3/4 cup butter, softened |
2 1/3 cups granulated sugar, divided |
2 teaspoons vanilla extract |
3 large eggs |
1 cup fat-free milk |
1 teaspoon grated lemon rind |
1/4 cup sifted powdered sugar |
Directions:
1. Preheat oven to 350°.
2. Coat a 12-cup Bundt pan with cooking spray, and dust with breadcrumbs. Tap out excess crumbs; set aside.
3. Place the raisins in a bowl. Bring the liqueur to a boil in a small saucepan over medium-high heat; pour over raisins. Cover and let stand 30 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, salt, and mace.
5. Place butter in a large bowl; beat with a mixer at medium speed 1 minute or until smooth. Add 1/3 cup granulated sugar and vanilla; beat 1 minute. Add 2 cups granulated sugar, 1/3 cup at a time, beating well after each addition. Add the eggs, 1 at a time, beating for 1 minute after each addition. With mixer at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Beat just until smooth. Stir in raisin mixture and rind. Pour batter into prepared pan.
6. Bake at 350° for 55 minutes or until cake springs back when lightly touched in center. Cool in pan on a wire rack 20 minutes. Invert pan, remove cake, and cool completely on wire rack. Sprinkle with powdered sugar.
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