Raspberry Pound Cake with Vin Santo Cream

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Cakes, Cookies and Ice Cream

Picture of Raspberry Pound Cake with Vin Santo Cream Recipe Photo: Raspberry Pound Cake with Vin Santo Cream Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 21 Reviews
Total Time:
1 hr 10 min
Prep
10 min
Cook
1 hr 0 min
Yield:
6 to 8 servings
Level:
Intermediate
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Ingredients

  • 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

Directions

Cream

  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 3 tablespoons Vin Santo wine or Moscato wine

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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Newest Ratings and Reviews

Read all 21 reviews

  • on January 12, 2012

    Flag

    My mom has made this recipe several times, and its delicious! I recommend this to anyone who wants a light, refreshing, yet filling desert! (With homemade whip cream!

    people found this review Helpful.
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  • on September 30, 2011

    Flag

    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.

    people found this review Helpful.
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  • on January 19, 2011

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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