Old Fashioned Pound Cake Raspberry Trifle Food

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Sift together the flour, salt and nutmeg. Set aside.
• Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
• Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
• For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE

Steps:

• Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
• In a large bowl, mix pound cake dry ingredients; set aside.
• In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
• Now begin adding the flour in about half-cup portions, mixing well after each.
• Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
• Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
• Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
• When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
• WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
• CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
• BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
• JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
• ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
• Drizzle 3-4 tablespoons of berry juice over the cubes.
• Spread one fourth of cream cheese mixture over the cake cubes.
• Sprinkle one teaspoon of cocoa over this, then some crushed berries.
• REPEAT this twice. Add about half of the reserved berries to the last layer.
• Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
• Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

VICTORIAN RASPBERRY TRIFLE

Steps:

• Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
• Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
• Reserve as many raspberries & almonds as you desire for top garnish.
• Prepare pudding.
• Whip cream with sugar and vanilla.
• Warm preserves until liquid.
• In a straight sided trifle bowl place half the cake cubes.
• Pour half the preserves over the cake.
• Sprinkle half of raspberries and half of almonds over the preserves.
• Cover with half the pudding.
• Cover with half the whipped cream.
• Repeat layers with remaining ingredients, finishing with whipped cream.
• Chill at least four hours but overnight is best.
• Garnish with reserved raspberries and almonds just before serving.
• Garnish with mint if you like but it's beautiful without it.