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Raspberry Swirl Pound Cake

 Raspberry Swirl Pound Cake
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
12 ServingsPrep: 25 min. Bake: 1 hour + cooling


  • 1 cup unsalted butter, softened
  • 2-1/2 cups sugar
  • 5 eggs
  • 2 teaspoons McCormick® Pure 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


  • 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

2 of 2

Raspberry Swirl Pound Cake (continued)

Directions (continued)

  • 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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Nutritional Facts: 1 slice equals 484 calories, 18 g fat (11 g saturated fat), 130 mg cholesterol, 157 mg sodium, 75 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.