One of my husband’s favorite memories of working at Loyola University of Chicago’s Cudahy Library is the treats our friend (and his co-worker) Odile brought and shared at lunchtime. This pound cake is a classic from her repertoire.
2 sticks unsalted butter, softened
2 cups sugar
2 cups flour
1 teaspoon baking powder
4 eggs
2 shot glasses (4 ounces) cognac or brandy
1 cup raisins or more if you like
1 cup coarsely chopped walnuts
Preheat oven to 350 degrees. Soak raisins in cognac for several hours or until raisins are plump. Drain raisins, reserving cognac.
In a large mixing bowl with an electric mixer, cream butter and sugar thoroughly. Add eggs, 1 at a time, mixing well after each addition. Add flour and baking powder to creamed mixture alternating with cognac. Mix well. Stir in raisins and walnuts. Turn batter into a well-greased Bundt pan. Bake at 350 degrees for 1 hour or until cake tests done. Serves 8.
