Raspberry Pound Cake

What do you bring to a morning meeting of mothers?

Mmmmm... Well surely Giada has thought of something!

I turned to my trusty "Giada at Home" and

sure enough, she has!!

Raspberry pound cake hits the chart at Number 29!

This pound cake is a delightful taste of tart and sweet. The raspberries counter the sweet of the pound cake. I think it was a big hit! I did skip the Vin Santo cream for this meeting but i have included it here in case you would like to try it. While I am sure it is delicious with it, it is wonderful without!

Raspberry Pound Cake

NUMBER 29

By: Giada De Laurentiis

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

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.

***

Cook's Note: I also tried this recipe with blueberries one evening when I was out of raspberries and it was DELICIOUS!

Happy Cooking!

Laura