Oh, you thought holiday desserts were only for Thanksgiving? Wrong! We’re eating dessert all holiday season and not feeling bad about it.
Now that we’ve cleared the air, let’s get into the good stuff. If you’re looking for a delicious dessert that you can make for the holidays, then look no further. I present to you: Momma’s Oatmeal Raisin Poundcake. This dessert is a play on my mother’s infamous pound cake and the underrated oatmeal cookie. If those two classic desserts had a baby, you’d be looking at Momma’s Oatmeal Raisin Poundcake. And trust me, it’s revolutionary! I’ll be honest, I wasn’t a huge fan of raisins until I realized how much they can elevate the right dish. Naturally made with nothing but grapes and California sunshine, Sun-Maid raisins were the perfect add in for my moms traditional poundcake recipe.
One thing you should know: BAKING IS A SCIENCE. This means it does not allow any deviations. You need to follow the directions, step by step. Don’t replace any items, don’t change the cook time- stick to the script. I’m sure you have other things to besides read a long history lesson about how this recipe came to be, so I’ll keep this short and sweet. Recipe is below:
Momma’s Oatmeal Raisin Pound Cake
- 2 cups flour
- 1 cup oats
- 2 cups white sugar
- 1 cup brown sugar
- 1 cup SunMaid raisins
- 1 cup walnuts
- 6 eggs
- 4 sticks butter
- 1/2 cup sour cream
- 1/2 cup apple sauce
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp vanilla extract
- Powdered sugar
- A few drops of milk
- A dash of vanilla extract
*make sure all refrigerated ingredients are room temperature before starting*
- Preheat oven to 325°.
- In a stand mixer, beat butter and sugar until soft and well combined.
- Add flour and oats one cup at a time along with eggs (two at a time). For every cup of dry flour or oats, add two eggs and beat until well incorporated.
- Add sour cream, apple sauce, and vanilla extract, and mix. Then add all remaining spices and mix.
- Fold in the walnuts and raisins (reserving some walnuts to top the cake).
- Pour batter into a Bundt pan and bake at 325° for 85 minutes.
- To make icing, mix powdered sugar, milk, and vanilla extract together until they form an icing consistency. Make as thick or thin as you’d like.
- Drizzle top with icing and enjoy!
I made this recipe on a whim and my husband said it was the best poundcake he ever had. He loves my mothers poundcake, so him saying that (and meaning it) made me feel warm and fuzzy inside. This recipe is special to me, so I hope you enjoy it as much as me and my family did.
Would you make this? The answer better be yes! Head over to my Instagram after you make it and let me know how you liked it.