Walnut and Raisin Pound Cake

Ingredients

• 1 cup Unsalted butter, softened (Equivalent to 2 sticks or 226g)
• 1.5 cups Granulated sugar (Equivalent to 300g)
• 3 units Large eggs, at room temperature
• 2 cups All-purpose flour (Original recipe calls for ½ lb flour, which is approximately 2 cups (250g))
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 teaspoon Vanilla extract
• 0.5 cup Walnut meat, broken in pieces
• 1 cup Raisins
• 2 tablespoons All-purpose flour, for dredging
• 1 as needed Non-stick cooking spray or butter and flour (For preparing the loaf pan)

Instructions

1. 1Ensure butter and eggs are at room temperature. Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan, ensuring all surfaces are coated to prevent sticking.
2. 2In a small bowl, toss the raisins with 2 tablespoons of all-purpose flour until lightly coated. This helps prevent them from sinking to the bottom of the cake. Ensure walnut meat is broken into small pieces.
3. 3In a large mixing bowl, using an electric mixer, beat the softened unsalted butter on medium speed for 2-3 minutes until creamy. Gradually add the granulated sugar and continue beating for another 3-5 minutes until the mixture is light, fluffy, and pale in color.
4. 4Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
5. 5In a separate medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, and salt.
6. 6Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake.
7. 7Gently fold in the dredged raisins and broken walnut pieces into the batter using a rubber spatula until evenly distributed. This is the 'adding raisins dredged with flour, and nuts at the last' step from the original recipe.
8. 8Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
9. 9Let the cake cool in the loaf pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely. Slice and serve once fully cooled.