Old Fashioned Pound Cake With Raspberry Sauce
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
51
Spice
57
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3.75 cups
All-Purpose Flour1 tsp
Salt1 tsp
Ground Nutmeg2 cups
Butter (room temperature)1 cup
White Sugar1 cup
Milk (room temperature)1 tsp
Vanilla Extract3 cups
Raspberry (fresh)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease and flour a 10-inch tube pan
3
Sift together the flour, salt and nutmeg
4
Set aside
5
Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy
6
Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes
7
The mixture should be noticeably lighter in color
8
Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next
9
Beat in the vanilla with the last egg
10
Pour in the flour mixture alternately with the milk, mixing until just incorporated
11
Pour the batter into the prepared pan
12
Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes
13
Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack
14
For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl
15
Stir gently until sugar dissolves; cover and chill at least 3 hours
16
Serve over pound cake