raspberry swirl pound cake

Name: Raspberry Swirl Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) unsalted butter, softened; 2 1/2 cup(s) sugar; 5 - extra large eggs; 2 teaspoon(s) vanilla; 1 teaspoon(s) raspberry extract; 3 cup(s) flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking powder; 1 cup(s) 2% milk; 1/2 cup(s) seedless raspberry preserves

(1 RATING)

58 Pinches 12 Photos

Rose Rauhauser

Bronx, New York to York, PA

Updated on Mar 15, 2014

Love Raspberry and Pound Cake.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 8 or more

Ingredients

1 cup unsalted butter, softened
2 1/2 cups sugar
5 - extra large eggs
2 teaspoons vanilla
1 teaspoon raspberry extract
3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 2% milk
1/2 cup seedless raspberry preserves

How To Make raspberry swirl pound cake

Step 1

Preheat oven to 325. Grease and flour a 10 inch 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 the creamed mixture alternately with milk, beating after each addition just until combined. Remove 2 1/3 cups of batter to a small bowl; stir in preserves and raspberry extract until blended. Pour half of plain batter, next raspberry batter and last more of the plain batter. Cut through batter with knife to swirl. Bake 1 1/4 hours, test after 1 hour. Cool in pan 20 minutes before removing. Top with confectioners sugar if desired or glaze if you wish.
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