RASPBERRY SWIRL POUND CAKE
Bake this up when you want to treat your family to something special and sweet. The raspberries and mint add a springtime freshness, too. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 484 calories, Fat 18g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 157mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.
RASPBERRY-SWIRL POUND CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 8 to 10 slices of pound cake
Number Of Ingredients 12
Steps:
- 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.
RASPBERRY SWIRL POUND CAKE-STARBUCKS COPYCAT RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- For Cake: Preheat oven to 350 degrees. Lightly grease a 9 x 5 loaf pan with non-stick spray. In bowl, whisk together milk, eggs, and raspberry, vanilla and almond extract. (Raspberry extract is optional if raspberries are not available or very ripe - just adds touch of flavor). Set aside. With a mesh strainer over a small bowl, use a spatula to push and mash the raspberries through the strainer. The seeds and pith will be left behind and the raspberry juice will be in the bowl. Set aside the raspberry juice and discard the seeds. Sift together flour, sugar and baking powder into the bowl of a stand mixer. Fit mixer with paddle attachment, and turn on low. Add in softened butter and mix on low until the flour/butter mixture has combined. It doesn't have to be completely smooth, but just make sure majority of flour and butter has been mixed together. Slowly pour in eggs/milk mixture into the stand mixer in a steady stream. Continue to beat on low or medium-low until thoroughly mixed. Remove stand mixer bowl from mixer and pour about 1/3 to 1/2 of the batter into a separate bowl. Into the batter, stir in the raspberry juice. Alternate pouring the batters into the prepared loaf pan, smoothing out the batters with a spoon between each addition. Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let rest in loaf pan for 10-15 minutes on a wire rack, then turn out of pan and allow to complete cooling. For Frosting: With a mixer, beat together softened butter and cream cheese until smooth. Slowly add in powdered sugar and combine until smooth. Spread over the top of the cooled pound cake. Let rest, slice and serve.
COPYCAT STARBUCKS RASPBERRY SWIRL POUND CAKE
It's time for another Copycat Starbucks Recipe, and this time I am tempting you with this Copycat Starbucks Raspberry Swirl Pound Cake.
Provided by ElizabethKnicely
Categories Dessert
Time 1h10m
Yield 1 9x5-inch loaf pan, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Grease and flour 9x5-inch loaf pan.
- Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
- Transfer about 1/3 of batter to another bowl.
- Add raspberry spread and food coloring to new bowl and stir to mix well.
- Add lemon juice to first bowl and mix well.
- Add a layer of white batter to pan. Add alternating layers of red and white.
- Bake 55-60 minutes.
- Allow to cool.
- Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
- Add powdered sugar and mix until combined.
- Add lemon juice mixing on low until smooth.
Nutrition Facts : Calories 237.5, Fat 17.4, SaturatedFat 10, Cholesterol 95.8, Sodium 169.8, Carbohydrate 17.2, Sugar 15.7, Protein 4
RASPBERRY SWIRL CAKE
Make and share this Raspberry Swirl Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
- Sift the flour, baking powder and salt together.
- Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
- In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
- Heat jelly until melted; cool slightly.
- Remove 1 c of batter and add jelly; mix well.
- Add enough food coloring to make the batter pink.
- Pour the white batter into a greased and floured Bundt pan.
- Pour jelly batter on top.
- Swirl the raspberry mixture into the cake.
- Bake at 350 degrees for 45-50 minutes or until the cake tests done.
- Turn out on a wire rack to cool completely.
- To make the glaze, combine the confectioners sugar, butter and vanilla extract.
- Add in enough milk to produce a slightly runny consistency.
- Pour the glaze over the cake and drizzle with sieved raspberry jam.
Nutrition Facts : Calories 812.6, Fat 28.1, SaturatedFat 17.5, Cholesterol 74.9, Sodium 726.7, Carbohydrate 133.3, Fiber 1.5, Sugar 90.6, Protein 9.3
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STARBUCKS RASPBERRY SWIRL POUND CAKE - PLATED CRAVINGS
From platedcravings.com
4.9/5 (11)Calories 386 per servingCategory Dessert
- Preheat oven to 350F (or 180C). Grease a 9x5-inch loaf pan and line it with parchment paper to make lifting out the cake easier. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at medium speed until pale and fluffy about 4 minutes.
- Add eggs one at a time and beat well for about 30 seconds after adding each egg. Add salt, vanilla extract, and sour cream.
- In a small bowl combine flour and baking powder. With the stand mixer running on low add 1 cup of the flour mixture, beat for 30 seconds. Then add the second cup and beat for 30 seconds.
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Category DessertTotal Time 2 hrs 20 mins
- Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
- Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel and juice, and salt to a simmer and let cook for 7 minutes, stirring occasionally, until thickened.
- Remove from heat, discard orange peel, pour into bowl, and cool completely for at least 20 minutes. (To speed this up, place bowl of jam over an ice bath.) Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the Meanwhile, in a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and 1 ½ cups sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, scraping down bowl as needed, and beat until fluffy and mixture has doubled in size, about 3 minutes.
EASY RASPBERRY SWIRL POUND CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.2/5 (13)Category CakeCuisine AmericanTotal Time 4 hrs
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the sour cream, vanilla and almond extracts. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
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