Raspberry Pound Cake with Vin Santo Cream Recipe

Name: Raspberry Pound Cake with Vin Santo Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pound cake; 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan; 1 teaspoon baking soda; 2 teaspoons orange zest (from 1 medium orange); 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 1/3 cups sugar; 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan; 3 eggs; 1 teaspoon vanilla extract; 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained; 1 cup heavy whipping cream; 1/2 teaspoon vanilla extract; 3 tablespoons powdered sugar; 3 tablespoons Vin Santo wine or Moscato wine

Servings: persons

Pound cake
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine

1
Cream
2
Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.
3
In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt.
4
Whisk to combine.
5
In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds.
6
With the machine running, add the eggs 1 at a time.
7
Add the vanilla extract.
8
Add the dry ingredients, a small amount at a time, until just incorporated.
9
Using a rubber spatula, fold the drained raspberries evenly into the batter.
10
Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes.
11
Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
12
(Cake may deflate in the center during cooling)
13
To make the Vin Santo Cream:
14
In a large bowl, beat the cream until it holds soft peaks.
15
Add the vanilla extract, powdered sugar, and Vin Santo.
16
Continue to beat mixture until cream holds stiff peaks.
17
Transfer the pound cake to a serving platter.
18
Slice and serve with the Vin Santo Cream.

989

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Pound cake, 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan, 1 teaspoon baking soda, 2 teaspoons orange zest (from 1 medium orange), and more.

Yes, Raspberry Pound Cake with Vin Santo Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Pound Cake with Vin Santo Cream

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