Best Raspberry Pound Cake With Vin Santo Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RASPBERRY POUND CAKE WITH VIN SANTO CREAM



Raspberry Pound Cake with Vin Santo Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

Pound cake
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine

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.

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE



Old Fashioned Pound Cake with Raspberry Sauce image

A classic old-fashioned pound cake with fresh raspberry sauce.

Provided by Kim Niederreither

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 4h

Yield 14

Number Of Ingredients 11

3 ¾ cups all-purpose flour
⅛ teaspoon salt
¼ teaspoon ground nutmeg
2 cups butter, room temperature
2 ¾ cups white sugar
6 eggs, room temperature
½ cup milk, room temperature
1 teaspoon vanilla extract
3 cups fresh raspberries
¼ cup white sugar
1 teaspoon creme de cassis liqueur

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.

Nutrition Facts : Calories 571.8 calories, Carbohydrate 72.3 g, Cholesterol 150.3 mg, Fat 29.2 g, Fiber 2.7 g, Protein 7 g, SaturatedFat 17.6 g, Sodium 241.8 mg, Sugar 44.9 g

RASPBERRY POUND CAKE WITH VIN SANTO CREAM



Raspberry Pound Cake with Vin Santo Cream image

Pound cakes may not be the flashiest cakes in the baker's arsenal, but when you are craving something rich and satisfying, few things can beat them. Raspberries make this one special, with a tart tang and lovely flecks of fuchsia when you slice into the loaf. I dreamed this up for my husband, who is particularly fond of raspberries in his desserts, but now it's become a year-round favorite with us both. Try the vin santo cream on poached fruit or even in a cup of strong coffee. It's unusual but delicious.

Yield 4 to 6 servings

Number Of Ingredients 14

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 teaspoon baking powder
2 teaspoons grated orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups fresh raspberries, lightly mashed
1 1/3 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup heavy cream
1/2 teaspoon pure vanilla extract
3 tablespoons confectioners' sugar
3 tablespoons vin santo or Moscato wine

Steps:

  • Place an oven rack in the lower third of the oven and preheat the oven to 350°F. Butter and flour a 9 x 5 x 3-inch nonstick loaf pan.
  • In a medium bowl, combine the flour, baking powder, orange zest, cinnamon, and salt. Whisk to combine. Place 3 tablespoons of the flour mixture in a small bowl. Add the mashed raspberries and gently toss until coated (the mixture may clump).
  • In a stand mixer fitted with the paddle attachment, beat together the granulated sugar and butter until light and fluffy, about 2 minutes. With the machine running, add the eggs one at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, mixing until just incorporated. Gently fold in the raspberries with a rubber spatula (see Cook's Note).
  • Pour the mixture into the prepared pan and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
  • To make the vin santo cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until it holds soft peaks. Add the vanilla extract, confectioners' sugar, and vin santo. Continue to whip until the cream holds stiff peaks.
  • Transfer the pound cake to a serving platter. Slice and serve with a dollop of the vin santo cream.
  • Make sure you barely fold in the mashed raspberries so you get a pretty marbled effect; if you mix too vigorously, the raspberries will break down and turn the pound cake purple.

RASPBERRY SWIRL POUND CAKE



Raspberry Swirl Pound Cake image

Bake this up when you want to treat your family to something special and sweet. The raspberries and mint add a springtime freshness, too. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

1 cup unsalted butter, softened
2-1/2 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 2% milk
1/2 cup seedless raspberry preserves
Confectioners' sugar
Fresh raspberries and mint leaves, optional

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.

Nutrition Facts : Calories 484 calories, Fat 18g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 157mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 7g protein.

Related Topics