Maple Raisin Pound Cake

• 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

1. Preheat the oven to 325u0b0F
2. Butter and flour a 10-inch bundt pan or tube pan, or a 10-inch springform pan.
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. In a separate bowl, combine flour, salt and baking soda.
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. 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. Cool on a wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
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.

butter, sugar, eggs, allpurpose, salt, baking soda, plain yogurt, vanilla, raisins, lime rind, maple syrup, sauce, whipping cream, maple syrup

Taken from www.food.com/recipe/maple-raisin-pound-cake-266351 (may not work)