February 17, 2012

Raisin and Walnut Pound Cake

Walnut meal in the batter gives full bodied, rich flavor to this cake.

Raisin and Walnut Pound Cake
Yield: 1 loaf

2 eggs, separated to whites and yolks
1/2 cup granulated sugar
1 stick unsalted butter at room temperature
1 teaspoon lemon zest
1/2 cup cake flour
1/2 cup walnut meal/flour or ground walnuts
1/2 cup raisins

Grease a loaf pan with butter or non-stick baking spray.

Combine the cake flour and walnut meal using a whisk.

Preheat oven to 350F.

To make meringue, put the egg whites in a clean, dry bowl, and beat until opaque using an electric mixer. Add 1/4 cup of the sugar, and continue to beat on high speed until glossy, stiff peaks form.
In another bowl, cream the butter using the same electric mixer. Add the rest of the sugar and lemon zest, and beat for 5 minutes. Add the egg yolks one at a time, beating a minute after each addition.
Working with a spatula, fold half of the meringue into the batter. Combine the flour mixture and raisins and add to the batter. Gently fold in the rest of the meringue.

Turn the batter into the prepared pan and smooth the top. Bake in the oven for 50 minutes, or until a knife inserted in the center of the cake comes out clean.

Remove from the oven, cover with an aluminum foil, and let cool completely.

- You can substitute walnuts with almonds.
- Pound cakes always taste better on the next day.

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