RASPBERRY SWIRL POUND CAKE RECIPE RECIPES

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POUND CAKE RECIPE- A CLASSIC SOUTHERN FAVORITE | MY CAKE ...



Pound Cake Recipe- A Classic Southern Favorite | My Cake ... image

This moist pound cake is SO delicious and easy to make! Serve it plain or topped with berries and cream!

Provided by MYCAKESCHOOL.COM

Total Time 0S

Number Of Ingredients 8

3 sticks (339 g) unsalted butter, softened
3 cups (600 g) sugar
5 large eggs
3 cups (375 g) all purpose flour, (not self-rising)
1/2 teaspoon (2 g) baking powder
1 cup (235 g) whole milk
2 teaspoons (8 g) vanilla
1 teaspoon (4 g) lemon extract (optional)

Steps:

  • Grease and flour a tube pan.
  • Lower the oven rack to the next to lowest position. Preheat oven to 350 degrees
  • In a separate bowl whisk the flour and baking powder to combine, set aside for later.
  • Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes.
  • Add the eggs one at a time blending after each to incorporate.
  • Add the vanilla and lemon extract to the l cup of milk. Add the flour mixture alternately with the milk to the butter, sugar, egg mixture. Begin and end with the dry ingredients. I add the dry 3 times and milk twice.
  • Bake at 350 degrees for 1 hour and 10 minutes or until a toothpick comes out clean.
  • This makes approximately 8 cups of batter.
  • Allow to cool in the pan for about 10 minutes before flipping out onto wire rack.
  • **This is also the recipe that we use in our petit fours video! For petit fours, we pour into an 11x15 inch pan so that they are nice and short (approximately 1 1/4 inches tall).

RASPBERRY TRIFLE RECIPE | ALLRECIPES



Raspberry Trifle Recipe | Allrecipes image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Trifles

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 1 trifle

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, CarbohydrateContent 26.4 g, CholesterolContent 91.5 mg, FatContent 19.5 g, FiberContent 1.7 g, ProteinContent 3.5 g, SaturatedFatContent 12 g, SodiumContent 148.2 mg, SugarContent 20 g

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