Raisin Poppy Seed Pound Cake.

Confession post:

After my last post, Triple Chocolate Pound Cake, I may have developed a slight addiction to pound cakes.

Why, you ask?

A simple recipe, so versatile, so easy, and most importantly, leaves little dishes behind to be washed!

This isn’t going to be one of my usual blog posts. No story here. Just the appreciation of this little masterpiece.

How good was it? I took it the next day to the office, and the orders started rushing in.

It’s fluffy and soft, yet crumbly at the same time. Not too sweet, with a nice scent of vanilla.

This cake is exactly how a raisin pound cake from the childhood should be. Enjoyed with a perfectly brewed cup of tea, add a book to that equation and you’d be in paradise. It makes staying home on a Friday night too tempting to pass out on.

Image

Image

Image

Image

Image

Image

Image

Look at it peeking out of its little pan.

Image

Image

 

Raisin Poppy Seed Pound Cake.

Ingredients:

  • 113 grams butter (softened at room temperature)
  • 3/4 cups sugar (I decreased it by a bit)
  • 3 eggs (at room temperature)
  • 1/2 cup yoghurt/Sour Cream (at room temperature)
  • 1 1/2 cups plain flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon vanilla extract (I used orange essence just to add a little kick to it)
  • 100 grams raisins (washed and drained)
  • Candied orange peel (optional)
  • 1/4 cups poppy seeds (optional)

Directions

  1. Grease and lightly flour a 8x4x2 inch or 9x5x3 inch loaf pan; set aside.
  2. In a medium bowl, stir together flour, baking powder and baking soda; set aside
  3. In a mixing bowl, beat butter for around 30 secs. Gradually add sugar, beating until very light and fluffy.
  4. Beat in vanilla (or in my case, orange essence). Add eggs one at a time, until well incorporated.
  5.  Alternately add flour mixture and yoghurt to butter mixture, beating on low to medium speed after each addition until well combined.
  6. Fold in raisins, orange peel, and poppy seeds. Pour batter into the prepared pan.
  7. Bake in a 160 degrees Celsius oven for 60 to 75 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool in a wire rack for 10 minutes. Remove from pan.
  8. After removing it, sprinkle it with powdered sugar. Not only does it add to the sweetness, since it’s already low in sugar, but it gives it that rustic look to it.

Bon Appetit 🙂

Advertisements

4 Comments Add yours

  1. anonymous says:

    Must have tasted heavenly!

  2. HishamAD says:

    Following our tweets last time, I think i’ll either make this, or my easy vegan chocolate cupcakes.

    1. rouaw says:

      You definitely should! If you can wait till Tuesday, I’m preparing an interesting recipe guaranteed to satisfy everyone.

      1. HishamAD says:

        of course. I won’t be able to make anything this week,
        I have enrolled in a clown therapy workshop

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s