Raspberry Pound Cake with Vin Santo Cream

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Cakes, Cookies and Ice Cream

Rated: 3 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 0 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 1 hr 0 min
Total:: 1 hr 10 min

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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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Comments & Reviews

recipe Raspberry Pound Cake with Vin Santo Cream
Erik El Cajon, CA 10-19-2009
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Cannot belive it was that horrible.
Rated: 1 stars out of 5

I love Giada's cooking ideas. She is always so inventive and elegant. I really have to say though that this recipe was... horrible. My pound cake not only deflated, but it was an ugly greyish brown color. I am a wonderful cook and this is the first time a pound cake recipe that I followed to the T, turned out this bad. I just don't understand what went wrong.Read more
recipe Raspberry Pound Cake with Vin Santo Cream
Charmalou Dallas Tx, TX 09-05-2009
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DISSAPOINTED!!!!
Rated: 1 stars out of 5

I was baking this cake this afternoon and it was like a chocolate cake and taste was not really good!! i thought it was the... same thing in the recipe... CharmaLou Owings 2603 FM 859 Edgewood Texas, 75117Read more
recipe Raspberry Pound Cake with Vin Santo Cream
Amelia Great Falls, MT 08-10-2009
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Make sure you use the correct size loaf pan
Rated: 4 stars out of 5

I found out that a loaf pan that is just slightly smaller will make for a very messy oven. My fault I should have put less... batter in since the pan was smaller. I had the same problem with the center falling and the batter being dark, but it tastes very good. I think maybe I over mixed the batter and that is why the cake was darker, or maybe because I used fresh berries from the garden and they are pretty dark raspberries. Over all it is a tasty cake. Read more
recipe Raspberry Pound Cake with Vin Santo Cream
Jared pleasant grove, AL 03-10-2009
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its good for my skill level :D
Rated: 3 stars out of 5

cake and creme were good but mine also had a color issue it was very dark but tasted fine. I plan to make another attempt ,... because I'm sure it was my error.Read more
recipe Raspberry Pound Cake with Vin Santo Cream
isabel cambridge, MA 02-16-2009
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Isabella
Rated: 2 stars out of 5

I don't know what happened to this cake, but it came out of the oven with a dark color! It was not burned or anything, but... really wear color for a cake! The taste was ok, but I could not serve it like that....I'll try again and see...I like G.'s food a lot, but don't know what happened to this one! Anyone can explain me??? Thanks...Read more
recipe Raspberry Pound Cake with Vin Santo Cream
Erin Gladstone, OR 02-15-2009
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Nothing but compliments!!
Rated: 5 stars out of 5

I made this tonight for my sister-in-law's birthday and everyone LOVED it. I don't know what happened for the others that... reviewed this recipe badly, but it was great!! Moist in the middle and a delicious crust on the outside. The cream was cool and refreshing. A nice treat for February. Like a little taste of spring! Thanks Giada!!Read more