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

Ingredients

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.