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.
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David Siganur
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Sickle Man666
[email protected]This cake is a must-try! It's the perfect combination of sweet and tart.
Michael Murphy
[email protected]The cake was a little dense, but the flavor was good.
akash bala
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can always count on this recipe.
As As
[email protected]I made this cake for my daughter's birthday and it was a huge success! She loved the raspberry swirl and the cake was gone in no time.
Samya Magha
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Mubarak Muhammad
[email protected]I followed the recipe exactly and my cake turned out perfectly. I love the combination of raspberries and pound cake.
Usama Jan
[email protected]This cake is so pretty and it tastes even better than it looks! I'm definitely going to make this again for my next party.
Kopila shrestha
[email protected]The cake was a little dry, but the raspberry swirl was delicious.
Julius Santer
[email protected]I've made this cake several times and it always turns out great. It's a family favorite!
Mike Hicks
[email protected]This cake was easy to make and turned out perfect! The raspberry swirl is a beautiful addition and adds a nice flavor to the cake.
Sophie Kelliher
[email protected]This raspberry swirl pound cake was a hit with my family! The cake was moist and fluffy, and the raspberry swirl added a delicious burst of flavor. I will definitely be making this recipe again.