Raspberry Pound Cake with Vin Santo Cream
Show: Everyday ItalianEpisode: Cakes, Cookies and Ice Cream
Rate This RecipeRead users' reviews (21)
- Recipe categories: Fruit, Raspberry,
- recipe
- ratings & reviews(21)
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Average Rating:
Total Reviews: 21
Showing 1-10 of 21
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By BakerGirl9
on February 20, 2012
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Very good, especially with homemade whip cream!
By anna321
New England
on September 30, 2011
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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.
By swab927
Redwood City, CA
on January 19, 2011
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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.
By juelle626_9308953
Baldwin Park, CA
on July 24, 2010
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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.
By crazy_redhead_2...
Boise, 51
on June 16, 2010
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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.
By talltrackchick_...
Davidsonville, 60
on May 10, 2010
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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!
By familyschef
san diego
on April 24, 2010
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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!!
By mdpgomezpr_12746855
Trujillo Alto, 78
on March 18, 2010
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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.
By emilydalen_12728860
Milford, 54
on March 11, 2010
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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.
By ladyinsatin77_1...
Columbus, 75
on February 21, 2010
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So I read the reviews of this pound cake and got a little nervous about the "gray" color that folks kept talking about. I made sure to drain my frozen berries VERY well - dried them - and made sure to fold them - not mix them into the batter. The color was nice- just cake with rasberries.... but not purple and lovely like this misleading recipe pic : It was good but not as AMAZING as Giada's tiramisu recipe.