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Old Fashioned Pound Cake with Raspberry Sauce
Old Fashioned Pound Cake with Raspberry Sauce
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
240 minutes
Classic pound cake recipe without leavening. Cream butter and sugar well for a moist, tender cake. Enjoy with liqueur-infused raspberry sauce.
Ingredients:
  • 3.75 cups all-purpose flour
  • 0.125 teaspoon salt
  • 0.25 teaspoon ground nutmeg
  • 2 cups butter, room temperature
  • 2.75 cups white sugar
  • 6 eggs, room temperature
  • 0.5 cup milk, room temperature
  • 3 cups fresh raspberries
  • 0.25 cup white sugar
  • 1 teaspoon creme de cassis liqueur
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C) and prepare a 10-inch tube pan by greasing and flouring it.
  • Combine the flour, salt, and nutmeg by sifting them together. Then, set aside.
  • Cream softened butter with an electric mixer for 2 minutes until creamy. Slowly add 2 3/4 cups sugar, beat for 5 to 7 minutes until lighter in color. Add eggs one at a time, then mix in vanilla. Alternate adding flour and milk until just combined.
  • Transfer the batter into the pan and bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool in the pan on a wire rack for 10 to 15 minutes, then remove from the pan and let it cool completely on the wire rack.
  • Make the raspberry sauce by gently combining raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a bowl until the sugar dissolves. Chill for at least 3 hours, then drizzle over pound cake before serving.

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