Pound Cake with Raspberry Cream

I received a cookbook yesterday from a fellow blogger, Jane Dorian. I love new cookbooks and happily, Make Ahead Meals For Busy Moms has a dessert section! Of course, being me, upon receiving the book I flip right to it and start reading all the recipes.

She gave me permission to post a recipe or two from her book so I'm making her pound cake today.



I'm sort of a stickler when it comes to pound cake. Pound cake should have a fine, dense and moist crumb. Flavor is equally important, as it shouldn't be too sweet. Traditional pound cakes should have a lower ratio of sugar to flour, making them the perfect base for sweeter toppings. I've made pound cakes that call for a higher ratio of sugar, but they almost always result in a heavier cake with a sticky crumb. Happily, Jane's pound cake didn't disappoint. It has a wonderful light moist crumb and made a delicious breakfast this morning.

Yes, pound cake for breakfast. Don't give me that look, waffles are just as bad!

So Jane's recipe calls for sweetened strawberries and whip cream, which you are welcome to use. However, being the weird person that I am, I loathe strawberries with every fiber of my being. So I substituted a huge dollop of sweet raspberry whip cream and fresh raspberries.



Make Ahead Meals for Busy Mom's Pound Cakes:
from Make Ahead Meals for Busy Moms
yields two 9x5" loaves
2 tablespoons flour (to coat the pans)
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 3/4 cups sugar
1 1/2 cups butter softened
1 1/2 teaspoons vanilla extract
6 large eggs
1 cup sour cream

Preheat the oven to 350°F. Spray two 9 x 5 x 3-inch loaf pans with nonstick spray and coat each pan with 1 tablespoon of flour. Tap out the excess flour. In a mixing bowl, combine the flour, baking powder, and salt; set aside. In a large mixing bowl, cream the sugar and butter together until light and fluffy. On low speed, add the vanilla and each egg one at a time until well blended. Mix in the sour cream until blended and then add the flour mixture. Mix on medium speed for one minute. Pour the batter equally into both pans. Bake for 60-75 minutes. Test the cakes in the center with a toothpick during the last 15 minutes to check if they are done. The toothpick should come out clean or with a few mist crumbs attacked. Cool the cakes on a wire rack.

The book centers around make ahead meals, so this cake will freeze well. Allow to cool completely and then wrap tightly in plastic wrap and place in a freezer bag. It should keep frozen for up to two months.

Not So Humble Pretty & Pink Raspberry Whip Cream:
1 cup heavy cream
1 tablespoon sugar
1/2 cup strained raspberry jam (or puréed strained raspberries + an additional tablespoon sugar)

Using a mesh strainer, remove the seeds from your raspberry purée or jam and set aside.

Beat the heavy cream to soft peaks with the sugar, then add the strained jam and beat to stiff peaks.

Serve a thick slice of the pound cake with a dollop of the cream and fresh raspberries.

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