Old Fashioned Pound Cake Raspberry Trifle Recipes

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Sift together the flour, salt and nutmeg. Set aside.
• Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
• For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

OLD FASHIONED POUND CAKE

Steps:

• Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
• In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
• Add the sugar and beat until the mixture is light and fluffy.
• Mix in the vanilla.
• Add the eggs, one at a time, beating well after each addition.
• Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
• Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
• Pour the batter into the prepared pan.
• Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
• Allow the cake to cool for 5 minutes, then invert it to a serving plate.
• To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
• Drizzle the glaze over the top of the cake.
• Serve with raspberry sauce, caramelized bananas or fresh fruit.

OLD FASHIONED BLUE RIBBON POUND CAKE

Steps:

• Allow butter and eggs to come to room temperature.
• Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
• Preheat oven to 350 degrees.
• Cream 2 cups butter until soft and there are no lumps.
• Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
• Add one at a time, beating until just mixed in before adding the next egg.
• Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
• Add vanilla and mix in completely.
• Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
• Bake at 350 degrees F for 1 hour and 20 minutes.
• *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
• Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
• Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
• The recipe is correct as written. There are no baking soda or baking powder in it.

OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE

Steps:

• Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
• In a large bowl, mix pound cake dry ingredients; set aside.
• In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
• Now begin adding the flour in about half-cup portions, mixing well after each.
• Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
• Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
• Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
• When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
• WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
• CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
• BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
• JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
• ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
• Drizzle 3-4 tablespoons of berry juice over the cubes.
• Spread one fourth of cream cheese mixture over the cake cubes.
• Sprinkle one teaspoon of cocoa over this, then some crushed berries.
• REPEAT this twice. Add about half of the reserved berries to the last layer.
• Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
• Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).

RASPBERRY TRIFLE

Steps:

• Cut cake into 1 inch cubes.
• Prepare pudding according to directions on package.
• Fold half of the Cool Whip into the pudding.
• Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
• Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
• Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
• Top with remaining cake cubes and whipped topping.
• Cover and refrigerate at least 3 hours.
• Sprinkle with almonds before serving.
• *Youmay have a variation of this using omit raspberry preserves and raspberries.
• add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.