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Raisin Sauce for Pound Cake

This home—style dessert that takes just moments to prepare. “I often substitute white cupcakes for the pound cake,” says Charlene Turnbull from Wainwright, Alberta. “It’s one of our favorite desserts!”
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    4 servings


  • 1 loaf (10-3/4 ounces) frozen pound cake
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • Dash ground cinnamon and nutmeg
  • 1 cup water
  • 2 tablespoons raisins
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon maple flavoring
  • Vanilla ice cream


  • With a serrated knife, cut pound cake in half widthwise; cut one half into four slices and set aside to thaw. Freeze remaining cake for another use.
  • In a small saucepan, combine the brown sugar, flour, salt, cinnamon and nutmeg; stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
  • Remove from the heat; stir in vanilla and maple flavoring. Top each slice of cake with a scoop of ice cream; drizzle with raisin sauce.

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  • lisagcjackson
    May 20, 2013

    No comment left

  • adh
    Nov 12, 2010

    My husband and I both loved this! Quick, easy and looks fancy. I used only 1/2 of the salt and didn't miss it at all. I will make this often.