Raspberry pound cake
I had dome raspberries sitting in the fridge that would soon hit the garbage if i didn’t intervene so here it is!
1cup salted butter, at room temperature, or use unsalted and add1/4tsp salt my unsalted butter was in the fridge so i used salted🤷🏻♀️
1 3/4 cups all-purpose flour
1 cup or 1reg container fresh raspberries
2 tablespoons raspberry jam
3/4cup sugar ;(can use1 cup if u like more sweet)plus 2tbsp for jam
3 eggs, at room temperature
1/4 cup (extra for glaze 2 to 3 tablespoons )heavy cream
1 teaspoons pure vanilla extract
3/4 teaspoon
1/4cup oil (or use an extra egg yolk)
2-3tbsp -1/2cup confectioners' sugar for glaze
Freeze dried or dehydrated raspberries for garnish-optional
Heat oven to 350
In a pan on stovetop add together raspberries,jam and 2tbsp sugar and 2tbsp water and cook ,smush berries with spoon,when thickens remove from heat and let cool u can add lemon but i wanted the almond flavour so i didnt want to add too many flavours
I personally love raspberry seeds but if u dont than sieve it to remove the seeds
Cream butter and sugar together till light and fluffy 2-4min
Add the vanilla and almond extracts
Add eggs and oil then the cream add flour and just mix till all combined
Line a loaf cake pan and grease
Put half of cake batter then dallop half of the jam mix, use toothpick to swirl it into the batter
Pour the rest of the batter and then rest of jam on top again swirl with tooth pick
Bake at 350 for about an hour ,may take little longer as there is no baking powder or soda in this cake ,it wont rise too much
U can make the glaze ,i kept it simple with 1tbsp cream and 2tbsp confectioners sugar ,add more sugar if u want more white glaze u can also add more almond or vanilla extract in the glaze too
Garnish with fresh or dried raspberries and jam
Seriously loved it ate 4 slices and now too stuffed,i would not recommend u do the same!!
Comments