June 09, 2009
Pound Cake with Raspberry Sauce
 I'd never actually made a pound cake from scratch before so I looked around online for a few likely recipe candidates - finally settling on a few from allrecipes.com, and adding my own little tweaks. This isn't a loaf pound cake, but a tube pan pound cake - MUCH bigger. And taller. And excellently dense, of course. I'm also glad I had the foresight to pull out our extra huge bowl to mix this in too - not surprising though, once you see the ingredients list! (Sorry - forgot to take an in-progress photo of the bowl of batter and beaters, etc.)
The batter was so thick that when I was putting the batter into the pan, it was much less of a 'pour' and more of a 'scoop and drop', but it worked out fine, as you can see:
The cake came out really tall too, although that's hard to see in the photo.
While the cake was cooling, I made an easy raspberry sauce - nicely raspberry-ish, but not overly sweet:
After the sauce was done I put it through a small strainer to take most of the seeds out so it was very smooth.
And the serving suggestion - slice a nice hunk of that cake and drizzle the raspberry sauce over it just before serving - yum! Would probably also be good with a dark chocolate drizzle or the like. Take a small slice unless you're REALLY hungry - as with most pound cakes, this is very dense and filling.
Click here for the full recipe.
[Tags: pound cake, raspberry sauce, recipe, food, food follies]
posted by Kristen at 2:03 PM
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