Maple Raisin Pound Cake

Ingredients

• 1 cup butter, at room temperature
• 2 cups granulated sugar
• 6 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup plain yogurt
• 1 1/2 teaspoons vanilla
• 1 cup raisins
• 2 teaspoons grated lime rind
• 2 tablespoons real maple syrup

Sauce

• 1 cup whipping cream
• 1 cup maple syrup

Directions

1. 1

   Preheat the oven to 325ºF

2. 2

   Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.

3. 3

   Using an electric mixer or by hand, cream butter in a large bowl until light and fluffy. Gradually beat in sugar. Beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition.

4. 4

   In a separate bowl, combine flour, salt and baking soda.

5. 5

   Add flour alternately with yogurt, beating after each addition, ending with the flour. Add vanilla, raisins, lime rind and syrup. Beat a few seconds longer or until smooth. Do not overbeat.

6. 6

   Spoon the batter into the prepared cake pan and smooth out the surface. Bake for 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean and the cake is evenly brown.

7. 7

   Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.

8. 8

   Combine cream and syrup in a large pot over high heat. Bring to a boil and boil for 3 minutes or until slightly thickened. Cool. Serve over slices of cake.