Raspberry Swirl Pound Cake Food

RASPBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined., Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl., Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with raspberries and mint.

COPYCAT STARBUCKS RASPBERRY SWIRL POUND CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 9x5-inch loaf pan.
• Combine cake mix, milk, eggs and butter and slowly beat until incorporated (30 seconds). Beat at medium and additional 2 minutes.
• Transfer about 1/3 of batter to another bowl.
• Add raspberry spread and food coloring to new bowl and stir to mix well.
• Add lemon juice to first bowl and mix well.
• Add a layer of white batter to pan. Add alternating layers of red and white.
• Bake 55-60 minutes.
• Allow to cool.
• Beat cream cheese on medium-high speed until light and fluffy (4-5 minutes).
• Add powdered sugar and mix until combined.
• Add lemon juice mixing on low until smooth.

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.

RASPBERRY POUND CAKE WITH VIN SANTO CREAM

Steps:

• 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.

RASPBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.

RASPBERRY MARBLE POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
• In a large bowl, whisk together the flour, baking powder, and baking soda.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
• Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
• Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
• Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
• Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
• Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
• While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
• Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
• Slice and serve.
• Enjoy!