Raspberry and raisin pound cake

1. Preheat the oven to 210°C (th. 7). Mix the raspberry liqueur and 5 cl of warm water. Let soak raisins.

2. Work the butter with a spatula until a creamy texture. Then add the sugar and salt. Continue to stir until the mixture is smooth.

3. Add the eggs one by one, then the flour and baking powder at once. Mix well. Drain the raisins. Add them to the dough with the raspberries. Mix vigorously.

4. Buttered a loaf pan. Pour in the batter. Bake for 10 minutes, then reduce the oven temperature to 150°C (th. 5) and continue baking for 35 minutes. Unmould and let cool on an oven rack. Serve warm or cold.

Photo credit: Sucré Salé