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

Time 1h25m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

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.