Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 15 minutes
A good raisin pound cake has a golden, moist crumb with a fine even grain. The hard part is the butter and egg mixture, which splits easily.
The egg goes in a little at a time, each addition beaten in fully before the next. Once half the egg is in, a spoonful of flour brings the mixture back together, and that is the most reliable guard against splitting.
This batch weighs about 494g, at roughly 321 calories per 100g.
Method
Heat the oven to 175 degrees C and grease the loaf pan.
Soak 35g raisins in water until plump, then drain them thoroughly.
Beat 125g unsalted butter until smooth and creamy, add 81g kOBE Monk Fruit Blend and beat until pale and fluffy, then beat in half a teaspoon of vanilla.
Add 125g egg a little at a time, beating each addition in fully before the next. Once half the egg is in, add a spoonful of flour to help it come together.
Sift 125g cake flour into the mixture, beat until even, then fold in the raisins.
Pour the batter into the pan and bake for 50 to 60 minutes, until a skewer comes out clean.
Tips
Eggs and butter at the same room temperature keep the mixture from splitting.
Slow addition of the egg with a spoonful of flour partway through is the most reliable guard against splitting.
Raisins soaked soft and then drained well will not wet the batter.
Butter and blend beaten until pale and fluffy give a fine crumb.
Rolling the raisins in a little flour before they go in keeps them from sinking to the bottom of the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.