Cinnamon Raisin Pound Cake with Glaze

We've spiced up a classic pound cake with cinnamon and raisins.

For the Cake:
1 lb (3¼ cups), + 2 Tbsp. flour, unbleached
1 Tbsp. coarse sea salt
4 sticks butter, softened
2 cups sugar
1 tsp. pure vanilla extract
9 large eggs, room-temperature
2 cups raisins
2 Tbsp. ground cinnamon

For the Glaze
2 cups confectioner’s sugar
4-5 Tbsp. milk

Preheat oven to 325°F. Butter two 5x9” loaf pans.

Combine 3 ¼ cups flour, unbleached and salt in a bowl.

Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss raisins in remaining 2 Tbsp. flour; fold into finished batter. Divide batter in half. Fold cinnamon into 1 half. Scoop batters into 2 prepared pans, ½ cup at a time, alternating plain and cinnamon. Swirl with a knife. Tap on counter to distribute; smooth tops.

Bake until a tester inserted into center of each cake comes out clean, about 65 minutes.

Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

Make the glaze: Combine confectioner’s sugar and milk in a bowl. Drizzle over cooled cakes.

Makes 2 cakes.