Ingredients
- 1 cup (2 sticks) butter softened shopping list
- 8 ounces brick-style cream cheese softened (not low-fat or non-fat) shopping list
- 4 large eggs at room temperature shopping list
- 1-1/2 cups sugar shopping list
- 2 teaspoons baking powder shopping list
- 2 teaspoons vanilla extract shopping list
- 1/4 teaspoon salt shopping list
- 2-1/4 cups all-purpose flour shopping list
- 1-1/2 cups Sun-Maid Natural raisins shopping list
How to make it
- HEAT oven to 325 F. Generously butter a 2-piece angel food cake pan (10 x 4-inch) or 12-cup (10-inch) bundt pan.
- BEAT butter and cream cheese until blended, about 30 seconds on medium-high speed. GRADUALLY beat in sugar, about 2 minutes until mixture is light and fluffy. Scrape sides of bowl.
- ADD eggs, one at a time beating on medium speed just until incorporated. Briefly beat in baking powder, vanilla and salt.
- FOLD in flour in 2 additions by hand with a rubber spatula just until blended. Gently fold in raisins.
- POUR batter into prepared pan and gently smooth top.
- BAKE 50 to 60 minutes or until pick inserted off center comes out clean. Edges should be golden brown, top lightly browned and just firm to the touch, but not yet shrunken from sides. Cool 10 minutes in pan on wire rack.
- LOOSEN cake from sides of pan with a thin knife. Cool completely on wire rack. Dust with powdered sugar if desired.
- Makes 12 to 16 slices
The Rating
Reviewed by 1 people-
This is so rich.And again,I love raisins so much and I am sure it will make a great combination with cream cheese..
ahmed1
in Cairo loved it
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Your Comments
" It was excellent "