Raspberry Swirl Pound Cake Recipe

Raspberry Swirl Pound Cake by The Redhead Baker

WEBSep 24, 2020 · Preheat oven to 350 degrees. Spray an 8x4-inch loaf pan with nonstick cooking spray. In a small bowl, lightly whisk together the …

Rating: 5/5(3)
1. Preheat oven to 350 degrees. Spray an 8x4-inch loaf pan with nonstick cooking spray.
2. In a small bowl, lightly whisk together the milk, eggs and vanilla.
3. In the bowl of a stand mixer, mix all the dry ingredients (flour through salt) on low speed until combined (about 30 seconds).
4. Add the butter and half the egg mixture, and beat on low speed until all dry ingredients are moistened, then beat on medium speed for 2 minutes. Scrape down the bowl.

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How To Make Raspberry Swirl Pound Cake Delish

WEBApr 1, 2021 · Step 2 Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel …

1. Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
2. Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel and juice, and salt to a simmer and let cook for 7 minutes, stirring occasionally, until thickened.
3. Remove from heat, discard orange peel, pour into bowl, and cool completely for at least 20 minutes. (To speed this up, place bowl of jam over an ice bath.) Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the Meanwhile, in a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and 1 ½ cups sugar until light and fluffy, about 5 minutes.
4. Add eggs one at a time, scraping down bowl as needed, and beat until fluffy and mixture has doubled in size, about 3 minutes.

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RaspberrySwirl Pound Cake Recipe Food Network

WEBMar 4, 2020 · Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain …

1. Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
2. Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
3. Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
4. Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.

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