| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 45 min |
| Yield: | 8 to 10 slices of pound cake |
| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 45 min |
| Yield: | 8 to 10 slices of pound cake |
Ingredients
- 2 sticks salted butter, at room temperature, plus more for the pan
- 1 3/4 cups all-purpose flour, plus more for the pan
- 1 6-ounce container fresh raspberries
- 2 tablespoons seedless raspberry jam
- 1 cup plus 2 tablespoons organic cane sugar
- 3 large eggs, plus 1 egg yolk, at room temperature
- 1/4 cup plus 2 to 3 tablespoons heavy cream
- 1 1/8 teaspoons pure vanilla extract
- 3/4 teaspoon plus 1/8 teaspoon pure almond extract
- 4 drops red gel food coloring
- 1/2 cup confectioners’ sugar
- Crushed freeze-dried raspberries, for topping
Instructions
- Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
- Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
- Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
- Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
- Make the glaze: Combine the confectioners’ sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 454 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 147 mg |
| Sodium | 197 mg |
| Serving Size | 1 of 9 servings |
| Calories | 454 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 6 g |
| Cholesterol | 147 mg |
| Sodium | 197 mg |
Reviews
First of all, how could it be a pound cake when you only use half a pound of butter??? I percrastinated over this cake for months. Finally I changed it by adding baking soda and baking powder, so it wouldn’t be so dense. Not ready for prime time yet. Needs more work.
This cake is not “easy” but is one of my favorites! I have made it several times and is a huge crowd pleaser. Make sure not to get too much of the raspberry part on the outside of the cake or it will burn. The icing is honestly not even needed! So so good!
First, not “easy”…cooking and sieving berries,several steps of whisking and beating…and then I had to throw it away. And I am a good cook. It was sooo dense.
This was disappointing. There was no raspberry flavor. The almond extract flavor dominated. I followed the times listed for beating the batter, but the cake was very dense. It looked pretty with the raspberry swirl, but the flavor and texture were lacking. I won’t be making this again.