RASPBERRY-SWIRL
POUND CAKE
ACTIVE: 45 min l TOTAL: 2 hr 20 min (plus cooling)
SERVES: 8 to 10
2 sticks salted butter, at room temperature,
plus more for the pan
1¾ cups all-purpose flour, plus more for the pan
1 6-ounce container fresh raspberries
2 tablespoons seedless raspberry jam
1 cup plus 2 tablespoons organic cane sugar
3 large eggs, plus 1 egg yolk, at room temperature
¼ cup plus 2 to 3 tablespoons heavy cream
1⅛ teaspoons pure vanilla extract
¾ teaspoon plus ⅛ teaspoon pure almond extract
4 drops red gel food coloring
½ cup confectioners’ sugar
Crushed freeze-dried raspberries, for topping
- 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 ¼ 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, ¼ cup heavy cream,
1 teaspoon vanilla and ¾ 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 ⅛ 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.
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