Maple Raisin Pound Cake - cooking recipe

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

Preparation

Preheat the oven to 325\u00b0F
Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
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.
In a separate bowl, combine flour, salt and baking soda.
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.
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.
Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
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.