Raspberry Pound Cake with Vin Santo Cream

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This was, indeed, one of the easiest, most moist and flavorful cakes I've made. I stuck to the cake recipe to the letter, although, I didn't have the recommended wines available for the whipped cream and knew I'd be unlikely to use whatever was left from the recipe. I chose to use Jameson Irish whiskey. It was lovely. I would consider trying lemon extract or almond, in the future, with amaretto or lemoncello to match the extracts. Yum!

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Very good, especially with homemade whip cream!

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Disappointing flavor and definitely not "pound cake" texture. I did take the advise of another reviewer and baked the cake in a 9 X 13 pan. Came out fine, not brown but not the vibrant color of the picture either....not a cake I would make again.

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Easy to make and bright, fresh taste. I was a little apprehensive about winding up with a purple cake, but I got the marblized raspberries throughout. My family opted for vanilla ice cream rather than the vin santo cream.

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I've made this pound cake twice with the same results as many others. The center deflated, and it was brown in color. Not like the picture at all, but it did taste good. I'd call this more like a bread instead of pound cake.

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I kind of liked this pound cake, it was very moist, but it's not my favorite. I also didn't get the bright, vibrant red that Giada came out with. Mine was more of a brown color. I have to admit that with fresh raspberries it tastes light, and it's good with a cup of coffee in the morning. I don't think I would make this for dessert again though.

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I loved baking this and it turned out wonderful. The only thing I wish I knew how to avoid is avoiding the raspberries from sinking to the bottom, but other than that it tasted awesome!

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This cake turned out great! I used fresh blackberries instead of raspberries and smashed the up before gently folding it into the batter. I cant believe we ate it all before 24 hours went by. I used a little amaretto in the whip cream because i didnt have the special wine and it was delicious!!

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I did it and it was excellent, beautiful and delicious!!! (I used strawberries instead of raspberries, because that's what I have in my fridge. Giada, desde Puerto Rico te digo que la receta es excelente.

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I followed the recipe to a T and like others, had terrible results. The middle didn't rise and the cake looked moldy. I barely folded in the raspberries and they were drained well. The cake was also pretty oily. I'm pretty embarrassed to serve it to friends and will probably make something else.