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Raspberry Pound Cake with Vin Santo Cream Recipe

Raspberry Pound Cake with Vin Santo Cream

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (22)

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Average Rating:

Total Reviews: 22

Showing 11-20 of 22

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  • 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.

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  • on February 04, 2010

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    Like the other comments i was really excited to bake this cake for my boyfriend who love raspberries but it way wrong. The cake turned an ugly gray color and did not have the texture of a pound cake. I would advise anyone making this to try it before you take it to an event. It turns out different then you think.

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  • on December 10, 2009

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    I made this cake for my husband's birthday, Nov-2009, and everyone loved it. When I saw the reviews I was little afraid to try it. When I looked at the list of ingredients I felt like I should try it and it was the best fruit pound cake I ever made.
    Half way when I am baking the cake, I covered it with foil so that the top layer won't get so dark. It is a big hit at our house and I rate it as 5 star. I will suggest that everyone should try this fantastic recipe.
    Roja Alavilli

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  • on October 19, 2009

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    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.

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  • on September 05, 2009

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    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, 75117

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  • on August 10, 2009

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    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.

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  • on March 10, 2009

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    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.

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  • on February 16, 2009

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    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...

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  • on February 15, 2009

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    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!!

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  • on February 13, 2009

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    I watched Gioda make this on her show. It looked so good I wanted to try it for my coworkers for Valentine's day.

    It turned out reallly bad despite the fact that it was okay for the center to be deflated. The whole texture of it was not like a normal pound cake. I am sorry to say it was truly awful!

    Needless to say I did not bring it to work. Sorry, Giada !

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