Raspberry Pound Cake With Vin Santo Cream Recipes

RASPBERRY POUND CAKE WITH VIN SANTO CREAM

Steps:

• Place an oven rack in the lower third of the oven and preheat the oven to 350°F. Butter and flour a 9 x 5 x 3-inch nonstick loaf pan.
• In a medium bowl, combine the flour, baking powder, orange zest, cinnamon, and salt. Whisk to combine. Place 3 tablespoons of the flour mixture in a small bowl. Add the mashed raspberries and gently toss until coated (the mixture may clump).
• In a stand mixer fitted with the paddle attachment, beat together the granulated sugar and butter until light and fluffy, about 2 minutes. With the machine running, add the eggs one at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, mixing until just incorporated. Gently fold in the raspberries with a rubber spatula (see Cook's Note).
• Pour the mixture into the prepared pan and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• To make the vin santo cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until it holds soft peaks. Add the vanilla extract, confectioners' sugar, and vin santo. Continue to whip until the cream holds stiff peaks.
• Transfer the pound cake to a serving platter. Slice and serve with a dollop of the vin santo cream.
• Make sure you barely fold in the mashed raspberries so you get a pretty marbled effect; if you mix too vigorously, the raspberries will break down and turn the pound cake purple.

RASPBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined., Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl., Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with raspberries and mint.

POUNDCAKE FILLED WITH FRESH RASPBERRIES

Steps:

• Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
• Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.

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.