Here’s a fool proof pound cake recipe handed down from one friend to another. Eventually it landed in my beautiful mom’s treasured recipe box. Now she shared this recipe with me. I get the pleasure to share with the Delicious and Simple foodie community. I just love the Rustic Fall table scape my mom set up to crown her delicious poundcake with. Serve any time of the year. Optional: Add seasonal berries. Enjoy!
Ingredients: Pre heat oven 325 degrees
1 cup unsalted butter, soften to room temperature
8 ounce cream cheese, soften to room temperature
1 1/2 cup sugar
4 large eggs, room temperature
2 teaspoon baking powder
pinch of salt
2 teaspoon Vanilla extract
2 1/2 cup sifted flour
1 1/2 cup raisins
Directions:
Spray a Bundt cake form with non stick cooking spray, set aside.
Using a hand mixer, beat together butter and cream cheese, slowly add the sugar into mixture.
Add one egg at a time.
Add vanilla extract.
Mix in flour, salt and baking powder.
Mix in raisins.
Bake 45-55 minutes, use a pick to check if pound cake is baked through, do not over bake it will become dry.
Before serving, completely cool and dust with powder sugar.
Slice and serve, Enjoy!