Raspberry Pound Cake with Vin Santo Cream

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I made this cake and was disappointed. The receipe does mention that the center may deflate when cooling but mine totally caved in. It also did not cook throughly in the center so it was gooey. I expected it to be softer than other cakes because of the berries but it was too much.
I would not recommend baking it in a loaf pan but a square or rectangular one so it can bake throughly and not deflate.
The taste was ok but a little grainyfrom the sugar. The receipe says to beat sugar and butter for only 30 seconds which in my experience is not long enough for a smooth batter.
Has potential but needs adjustments.

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I made this cake for my co-workers and they loved it. It is very easy to make, very moist and tasty.