Pound Cake With Raspberry Swirl Served With Ice Cream And Raspberry Puree Recipe
Make Pound Cake With Raspberry Swirl Served With Ice Cream And Raspberry Puree Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pound Cake
Method
Pound Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- 2
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3
Add Eggs
Add the eggs one at a time, mixing well after each addition.
- 4
Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- 5
Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract.
- 6
Prepare Raspberry Swirl
In a small saucepan, gently heat the raspberries until they start to break down. You can mash them slightly with a fork or spoon. Allow to cool for a few minutes.
- 7
Combine for Swirl
Pour half of the pound cake batter into the prepared loaf pan. Spoon half of the raspberry mixture on top and swirl gently with a knife. Repeat with the remaining batter and raspberry mixture.
- 8
Bake
Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- 9
Cool
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
