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Pound Cake with Raspberry Sauce
2 cups butter, softened
2 3/4 cups white sugar
3 3/4 cups flour (use cake flour for a less dense cake)
1/8 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup milk
1 tsp. lemon extract
Grease and flour a tube cake or bundt cake pan.
Sift together flour, salt, and nutmeg in large bowl. Set aside.
Beat butter until soft and creamy. Gradually add 2 3/4 cup sugar, beating as you go, 5-7 minutes.
Add eggs, one at a time, beating just until the yellow of the yoke disappears.
Add flour mix alternately with milk, beginning and ending with the flour. (Mix on low speed, just until blended.)
Stir in the lemon extract.
Pour batter into pan, smooth out the surface. Bake at 325 degrees for 1 hour and 15 minutes, until a toothpick comes out clean.
1 pint raspberries
1/4 cup sugar
2 tablespoons orange juice
2 tablespoons corn starch
1 cup cold water
Put raspberries, sugar, and orange juice in a saucepan. Whisk corn starch in water, then add to ingredients in the sauce pan. Bring to a boil.
Simmer five minutes, stirring constantly, until desired consistency and thickness. (Sauce will thicken a bit more as it cools.)
If you want, you can also pour the sauce through a strainer to remove the seeds and make a smooth sauce.
Drizzle over slices of pound cake just before serving.
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