Rating: 4.65 stars
20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary

prep:
30 mins
cook:
1 hr 15 mins
additional:
2 hrs 15 mins
total:
4 hrs
Servings:
14
Yield:
1 10-inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

572 calories; protein 7g; carbohydrates 72.3g; fat 29.2g; cholesterol 150.3mg; sodium 241.8mg. Full Nutrition
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Reviews (15)

20 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/12/2007
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!! Read More
(19)
Rating: 5 stars
08/15/2006
Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific. Read More
(10)
Rating: 5 stars
08/10/2008
Mmm! Yummy yummy. The cake came out perfectly - texture taste colour everything. Thank you for sharing! I'm a kid so I can't 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! Read More
(10)
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Rating: 5 stars
07/18/2005
Wow! This was sooo good. This is now favorite dessert. Delicious easy to make and pretty too. Thanks for the recipe. Read More
(7)
Rating: 5 stars
12/23/2003
Oh oh oh this was soooooo good!!! I love raspberries and this was a perfect treat! I know it's not the most healthy cake in the world but it is now my favorite. Thank you for sharing Kim! Read More
(7)
Rating: 5 stars
01/04/2004
Excellent. What a great combination. Read More
(5)
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Rating: 5 stars
12/23/2003
I absolutely LOVED this cake. Thanks so much for sharring it with us!!! Niblet Read More
(5)
Rating: 5 stars
08/06/2006
Wow! What an awesome cake. Sweet and beautiful. I made it exactly as directed. One sneak trick..if you're 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. Read More
(4)
Rating: 5 stars
08/04/2006
This is awesome! It takes some work to strain the raspberries to make the sauce but it's entirely worth it. The sauce would be great over ice cream too. Read More
(3)