Ingredients with Measurements:
- 1 1/2 cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries, pureed
- 1/4 cup powdered sugar
Special equipment needed:
- 2 loaf pans (9x5 inches)
- Electric mixer
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two loaf pans.
2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract. Mix until just combined.
5. In a food processor or blender, puree the raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds.
6. In a small bowl, whisk together the raspberry puree and powdered sugar.
7. Pour half of the batter into one of the prepared loaf pans. Spoon half of the raspberry mixture over the batter. Use a knife to swirl the raspberry mixture into the batter.
8. Repeat with the remaining batter and raspberry mixture in the second loaf pan.
9. Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cakes to cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories per serving: 460
Fat: 22g
Carbohydrates: 62g
Protein: 6g
Sodium: 130mg
Sugar: 44g
Substitutions for ingredients:
- You can use frozen raspberries instead of fresh raspberries.
- You can use buttermilk instead of whole milk.
Variations:
- You can substitute the raspberries with other berries, such as blueberries or strawberries.
- You can add lemon zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick or skewer to swirl the raspberry mixture into the batter for a marbled effect.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and heat it in a 350°F oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand or platter. Dust it with powdered sugar and garnish with fresh raspberries.
Garnishes:
Fresh raspberries, powdered sugar
Pairings:
- Serve the cake with a dollop of whipped cream or vanilla ice cream.
- Pair it with a cup of hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil for the remaining baking time.
- If the cake is not cooked in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are at room temperature before using them in the recipe.
- Wash your hands and all equipment thoroughly before starting the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
Pound cake is a traditional American dessert that dates back to the 18th century. It was originally made with one pound each of butter, sugar, flour, and eggs, hence the name "pound cake." Over time, variations of the recipe were created, including the addition of fruit and flavorings.
Flavor profiles:
The Raspberry Swirl Pound Cake has a sweet and buttery flavor, with a tangy raspberry swirl.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with tea or coffee.
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