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Raspberry Swirl Pound Cake

TOTAL TIME: Prep: 25 min. Bake: 1 hour + cooling YIELD: 12 servings.
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

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

  • 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.

Nutrition Facts

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

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