Raspberry Pound Cake with Vin Santo Cream
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 385
- Total Fat
- 13
- Saturated Fat
- 7
- Carbohydrates
- 61
- Dietary Fiber
- 3
- Sugar
- 39
- Protein
- 6
- Cholesterol
- 101
- Sodium
- 351
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
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
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine
Directions
- 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.