Old Fashioned Pound Cake with Raspberry Sauce

A classic old-fashioned pound cake with fresh raspberry sauce.

Old Fashioned Pound Cake With Raspberry Sauce Ingredients

• 3? cups all-purpose flour

• ? teaspoon salt

• teaspoon ground nutmeg

• 2 cups butter, room temperature

• 2? cups white sugar

• 6 eggs, room temperature

• cup milk, room temperature

• 1 teaspoon vanilla extract

• 3 cups fresh raspberries

• cup white sugar

• 1 teaspoon creme de cassis liqueur

How to Make Old Fashioned Pound Cake With Raspberry Sauce

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

2. Sift together the flour, salt and nutmeg. Set aside.

3. Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.

4. Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.

5. For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

Old Fashioned Pound Cake With Raspberry Sauce Nutritions

• Calories: 571.8 calories

• Carbohydrate: 72.3 g

• Cholesterol: 150.3 mg

• Fat: 29.2 g

• Fiber: 2.7 g

• Protein: 7 g

• SaturatedFat: 17.6 g

• ServingSize:

• Sodium: 241.8 mg

• Sugar: 44.9 g

• TransFat:

• UnsaturatedFat:

Old Fashioned Pound Cake With Raspberry Sauce Reviews

• I have made many, many pound cakes but this recipe is the best The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious

• Mmm Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharingIm a kid so I cant use liquor, but I boiled some raspberries in sugar and water until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious

• Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific.

• Wow This was sooo good. This is now favorite dessert. Delicious, easy to make and pretty too. Thanks for the recipe.

• Oh, oh, oh, this was soooooo good I love raspberries and this was a perfect treat I know its not the most healthy cake in the world, but it is now my favorite. Thank you for sharing Kim

• Excellent. What a great combination.

• I absolutely LOVED this cake. Thanks so much for sharring it with usNiblet

• Wow What an awesome cake. Sweet and beautiful. I made it exactly as directed. One sneak trick..if youre going to invert it after you cook it, eat the crunchy crust that comes from baking it. Once inverted, no one will ever know. But WOW...what a treat.

• Everything you could ask for in a pound cake. The nutmeg comes through pretty strong, so be carefull to add more than what is called for.

• This makes a ton of cake. I made a full loaf, two smaller loafs, and an even smaller loaf of it. Its a guessing game as to how long they take.

• This is awesome It takes some work to strain the raspberries to make the sauce, but its entirely worth it. The sauce would be great over ice cream too.

• I made this for a small group of people and almost everyone commented on how good it was. I used margarine instead of butter and it turned out well. I used a different raspberry sauce, though.

• This was a good cake in the first 24 hours, but it was excellent the third day. I made two: one in a larger pan and one in a smaller one. The one in the larger pan got too done around the edge but the one in the slightly smaller loaf pan turned out great.

• Did not like this i even added another cup of flour and had to throw them all away.

• Very good cake and it lends itself to variation. I make a lemon pound cake by adding the zest of 2 lemons to the batter. At Christmas I made a lemon poppyseed cake by adding the lemon zest and 1/4 of poppyseeds. Whether you use the original recipe or try variations, this cake comes out yummy and tastes like REAL pound cake, which is what Ive been looking for. Thank you