Raspberry Pound Cake With Vin Santo Cream
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
48
Sourness
41
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Salt1.333333 cups
Sugar3
Eggs1 tsp
Vanilla Extract1 cup
Heavy Whipping Cream3 tbsps
Powdered SugarDirections:
1
To make the Raspberry Pound Cake: Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F
2
Grease and flour a 9 by 5 by3-inch loaf pan
3
In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt
4
Whisk to combine
5
In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds
6
With the machine running, add the eggs 1 at a time
7
Add the vanilla extract
8
Add the dry ingredients, a small amount at a time, until just incorporated
9
Using a rubber spatula, fold the drained raspberries evenly into the batter
10
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes
11
Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely
12
(Cake may deflate in the center during cooling) To make the Vin Santo Cream: In a large bowl, beat the cream until it holds soft peaks
13
Add the vanilla extract, powdered sugar, and Vin Santo
14
Continue to beat mixture until cream holds stiff peaks
15
Transfer the pound cake to a serving platter
16
Slice and serve with the Vin Santo Cream