Raisin Nut Pound Cake-Colonial Williamsburg
In the event that you have company coming to your house for the holidays or want to bring a small foodie hostess gift to a Christmas get-together, then be sure to try out this recipe. It’s nothing as rich or sinful as something like molten lava cake or chocolate pecan pie , but it’s the perfect thing to serve after a huge meal and is terrific to dunk in coffee. I’d also say it’s not too shabby to serve as a light breakfast treat. Hershey Kisses are optional though…
The Colonial Williamsburg Tavern Cookbook
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
6 large eggs
2 cups plus 2 tablespoons flour
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 cup nuts of your choice
1/3 cup finely chopped raisins
-Preheat the oven to 325 F and butter a 9 x 5 x 3-inch loan pan or 9-inch tube pan. Dust the pan with flour and shake out the excess.
-In a large bowl, beat the butter with the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
-Sift the 2 cups flour and the baking powder together and gradually stir into the egg mixture. Stir in the vanilla.
-In a large bowl, sprinkle the remaining 2 tablespoons flour over the nuts and raisins. Toss or stir to coat thoroughly. Fold into the batter.
-Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour ten minutes for the loaf pan or 1 hour for the tube pan. Cool in the pan for 10 minutes. Turn out onto a wire rack and cool completely.
Source: http://www.theredheadedtraveler.com/2013/12/raisin-nut-pound-cake-colonial.html
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