Raspberry Swirl Pound Cake Recipe

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Raspberry Swirl Pound Cake Recipe
Raspberry Swirl Pound Cake Recipe photo by Taste of Home
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Raspberry Swirl Pound Cake Recipe

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4 2 4
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

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

Directions

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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Raspberry Swirl Pound Cake in Taste of Home February/March 2014

Nutritional Facts

1 slice: 484 calories, 18g fat (11g saturated fat), 130mg cholesterol, 157mg sodium, 75g carbohydrate (51g sugars, 1g fiber), 7g protein.

  • 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
  1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  2. 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.
  3. 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.
  4. 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. Yield: 12 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Originally published as Raspberry Swirl Pound Cake in Taste of Home February/March 2014

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MY REVIEW
2124arizona User ID: 845443 268946
Reviewed Jul. 3, 2017

"We really loved this delicious pound cake! We will fix this again!!"

MY REVIEW
[email protected] User ID: 2350474 240530
Reviewed Dec. 29, 2015

"This is an awesome Pound cake. I made this for our pastor and his wife for Christmas and they said it was delicious. Instead of using the Seedless Raspberry Preserves I used Raspberry Jam. That worked beautifully. I will definitely make this one again."

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