0 recipes from contoocook and beyond


l cup butter softened
8 ozs. cream cheese softened
4 large eggs at room temp
l-l/2 cup ssugar
2 tsp. baking powder
2 tsp. vanilla
l/4 tsp. salt
2-l/4 cups flour
l-l/2 cups raisins
Heat oven 325. Generously butter l2 cup (l0″) bundt. pan. Beat butter and cream cheese until blended, about 30 seconds on med high speed. Gradually beat in sugar until mix is light and fluffy about 2 mins. Scrape sides of bowl. Add eggs one at a time beating on med speed just until mixed. Briefly beaqt in baking powder, vanills and salt. Fold in flour in 2 additions by hand with rubber spatula just until blended. Gently fold in raisins. Pour batter into pan and gently smooth top, Bake 50-60 mins or until pick comes out clean. Edges shoudl be golden brown, top lightly browned and just firm to touch but not yet shrunken from sides. Cool completely in pan on wire rack. Loosen cake from sides of pan with thin knife. Dust with powdered sugar if desired.
Bon Appetit Dec. 2001

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