Saturday, February 5, 2011

Raspberry Pound Cake

No work, no driving, no leaving my house! We have been couped up in the house for the past few days and I think we are all getting a little cabin fever. I decided to try out a new recipe from my newest Giada cookbook that I got for Christmas. It looked yummy and other than raspberries being out of season and a little pricey, it was fairly easy to make.

{Penny watching the snow fall}

{The picture in the cookbook}

for the pound cake:
1 & 1/2 sticks unsalted butter, room temp
1 & 1/2 C all purpose flour
1 tsp baking pwd
2 tsp grated orange zest ( I used a meyer lemon)
1/2 tsp grounded cinnamon
1/2 tsp fine sea salt
1 & 1/2 C fresh raspberries, lightly mashed
1 & 1/3 C sugar
4 lg eggs
1 tsp good vanilla

for the cream:
1/2 tsp vanilla
1 C heavy whipping cream
3 tbsp pwd sugar
Mix all ing together in a stand mixer until stiff peaks form.

Preheat oven to 350 and butter & flour a 9x5x3 loaf pan
combine flour, baking pwd, cinnamon, and salt

add lemon zest

Place 3 tablespoons of the flour mix into the raspberries, toss until coated.

In a stand mixer, beat butter & sugar until light and fluffy. With mixer running, add eggs 1 at a time. Add vanilla and then the dry ingredient mixer, small amounts at a time.
Gently fold in raspberry mixture

just a side note: this batter is insane, I think I got a little crazy and ate too much.

Pour mixture into prepared pan and bake for about an hour. Let cool before you remove and serve with whipped cream.

The final product: Yum!!


Lisa said...

Yum, raspberry and lemon sound like a fantastic combo for this cake. I have a sweet treat linky party going on at my blog right now called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cake up.

mom said...

that really looks delicious. did it taste as good as it looks?