Raspberry Blueberry Pound Cake Food

BLUEBERRY RASPBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 9-inch round cake pan with cooking spray and set aside.
• In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar until pale and fluffy, about five minutes.
• Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla.
• In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition.
• Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan.
• Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.
• Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.
• Let the cake cool completely in the pan and slice and serve the cake from the pan.
• Top each cake slice with whipped cream and more fresh blueberries and raspberries.

RASPBERRY-SWIRL POUND CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.

LEMON AND RASPBERRY POUND CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl.
• Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula.
• Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool.
• For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set.

BLUEBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with sour cream. Fold in blueberries., Spoon into two greased and waxed paper-lined 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Sprinkle with confectioners' sugar., In a small saucepan, combine the sugar, cornstarch and cranberry juice concentrate until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Serve warm or cold with pound cake.

RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE

Steps:

• Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
• Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
• Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
• Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
• Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
• Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.

BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350 F.
• Mix first 4 ingredients well.
• Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
• Bake for 1 hour in a tube or bundt pan which has been greased and floured.
• Allow cake to cool.
• Mix the glaze and drizzle over cake.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Combine all ingredients in pot and let simmer until thickened.

BLUEBERRY-RASPBERRY CAKE

Steps:

• For topping:
• Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For cake:
• Preheat oven to 375°F. Grease and flour 9x13-inch baking pan. Sift flour, baking powder and salt into medium bowl. Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time. Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Combine berries in small bowl. Pour half of batter into prepared pan. Spoon berries over. Spread remaining batter over berries. Sprinkle with topping. Bake until tester inserted in center comes out clean, about 1 hour. Cut into squares.

RASPBERRY AND BLUEBERRY POUND CAKE

Steps:

• Generously butter 9-cup bundt pan; dust with flour, shaking out excess.
• In bowl of processor,blend eggs and sugar until smooth and thick, about 1 minute, stopping once to scrape down bowl sides.
• Add butter pieces and kirsch and blend until fluffy, about 1 minute, stopping once to scrape down bowl sides.
• Add 2 cups plus 6 tablespoons flour, baking powder and salt and blend in using 2 on/off turns.
• Toss remaining 2 tablespoons flour with raspberries and blueberries in large bowl.
• Fold batter into berry mixture using rubber spatula.
• Transfer mixture to prepared pan, spreading evenly.
• Place pan on center rack in cold oven.
• Turn oven to 300 degrees and bake until tester inserted in center comes out clean, about 1 hour 25 minutes.
• Cool in pan 5 minutes; invert onto rack and cool completely.
• (Can be prepared 1 day ahead, wrapped tightly and refrigerated.).
• Serve at room temperature with whipped cream or ice cream.

WONDERFUL BLUEBERRY POUND CAKE!

Steps:

• Set oven to 350°.
• Grease a 10-inch tube pan.
• In a bowl beat the sugar with butter and softened cream cheese until fluffy (about 5 minutes).
• Add in eggs and egg white one at a time until blended.
• Add in the vanilla.
• In a small bowl toss the blueberries with 2 tablespoons flour (removed from the 3 cups flour) set aside.
• In another bowl mix the remaining flour with baking powder, baking soda and salt; add to the creamed mixture along with the yogurt, beginning and ending with the flour.
• Fold in the blueberry mixture.
• Transfer the mixture prepared tube pan.
• Bake for about 1 hour and 10 minutes or until cake tests done.
• Cool cake 10 minutes in pan then remove.
• In a small bowl combine the powdered sugar with lemon juice, then drizzle over warm cake.

BLUEBERRY AND RASPBERRY CAKE

Steps:

• For Topping: Combine, sugar, flour, cinnamon and salt in medium bowl. Add butter and cut in until mixture resembles coarse meal. Set aside.
• For Cake: Preheat oven to 375º. Grease and flour 9- by 13-inch baking pan.
• Sift flour, baking powder and salt into medium bowl.
• Using electric mixer, cream butter in large bowl until light. Add sugar and beat until light and fluffy. Mix in eggs 1 at a time.
• Mix in dry ingredients alternately with sour cream, beginning and ending with dry ingredients.
• Combine berries in small bowl.
• Pour half of batter into prepared pan.
• Spoon berries over.
• Spread remaining batter over berries.
• Sprinkle with topping.
• Bake until tester inserted in center comes out clean, about 1 hour.
• Cut into squares.

LEMON-RASPBERRY POUND CAKE

Steps:

• Over medium heat, melt jam in a small saucepan.
• Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
• Place sauce in an airtight container and chill.
• Preheat oven to 325 degrees.
• In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
• In a large mixing bowl, cream toether butter and suger.
• Slowly add one egg at a time.
• Beating well after each egg is added.
• In a sifter, combine flour, baking powder and salt.
• Sift into a medium mixing bowl.
• Now add dry ingredients to creamed butter mixture.
• Beat with a mixer until well blended.
• Beat in lemon juice and lemon extract.
• Grease a 10 inch tube pan with removable bottom.
• Pour in half of cake batter.
• With a spoon, place half of the jam on top of batter.
• Do this one more time with remaining batter and jam.
• Gently swirl the batter with a butter knife by pulling up and folding over.
• Don't go over board.
• Bale for i hour and 25 minutes to 1 hour and 40 minutes.
• Check cake for doneness by insterting a toothpick in center of cake.
• If it comes out clean, the cake is done.
• Cool cake in pan for 15 minutes.
• Slowly run a butter knife around edge of cake and then remove from pan.
• Don't take off bottom yet until cake is cooled completely.
• Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.

RASPBERRY BLUEBERRY POUND CAKE

Steps:

• Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
• In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
• Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
• Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
• In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
• Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
• Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
• Bake until a toothpick or knife inserted in the cake's center comes out clean, about 1 hour and 25 minutes.
• Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
• Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.