Raspberry Pound Cake with Vin Santo Cream

Total Time:
1 hr 10 min
10 min
1 hr

6 to 8 servings

  • Pound cake
  • 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
  • 1 teaspoon baking soda
  • 2 teaspoons orange zest (from 1 medium orange)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 3 tablespoons Vin Santo wine or Moscato wine
  • Cream

To make the Raspberry Pound Cake:
  • Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.

  • In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.

  • 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. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (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.

  • Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.

  • Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.

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