Raspberry Swirl Pound Cake
Jump to recipeLove raspberries? This spin on the classic really takes the (pound) cake. It starts with a simple homemade raspberry jam, made with fresh berries, citrus and, of course sugar. We used Domino Golden Sugar, which is less-processed than white sugar and has a distinct hint of molasses flavor. The finished product is sweet, and tart, and so good we just had to use it—both in the cake itself, and in the frosting on top.
Made this? Let us know how it went in the comment section below!
Ingredients
For the raspberry jam
- 3 1/2 pt.
rasberries (18 oz.)
- 1 Tbsp.
cornstarch
- 1/4 cup
1” peel of one orange
- 1/4 cup
freshly squeezed orange juice
Pinch of fine sea salt
for the pound cake
- 3/4 cup
whole milk
- 1 tsp.
orange zest
- 1/3 cup
freshly squeezed orange juice
- 1 cup
(2 sticks) unsalted butter, room temperature
- 1 1/2 cups
plus 1 tbsp. Domino Golden Sugar, divided
- 3
large eggs, room temperature
- 2 tsp.
pure vanilla extract
- 3 cups
all-purpose flour
- 1 1/2 tsp.
baking powder
- 1 1/2 tsp.
kosher salt
- 1 cup
raspberry jam
for the raspberry frosting
- 1/4 cup
whipped cream cheese, room temperature
- 1/2 cup
raspberry jam
- 1/4 cup
Domino Confectioners Sugar
- 1/2 tsp.
kosher salt
Directions
- Step 1Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
- Step 2Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel and juice, and salt to a simmer and let cook for 7 minutes, stirring occasionally, until thickened. Remove from heat, discard orange peel, pour into bowl, and cool completely for at least 20 minutes. (To speed this up, place bowl of jam over an ice bath.)
- Step 3Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the
- Step 4Meanwhile, in a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and 1 ½ cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down bowl as needed, and beat until fluffy and mixture has doubled in size, about 3 minutes. Add vanilla and mix until incorporated.
- Step 5In a medium bowl, whisk together, flour, baking powder and salt. Add ½ of flour mixture to butter mixture, beat until combined. With the mixer on low, add ½ of milk. Add remaining flour mixture, mix beat incorporated, then finish with remaining milk and mix until smooth. Pour ½ of the batter into the prepared loaf pan and smooth top with an offset spatula. Pour ½ raspberry jam on top, spread until smooth. Use a toothpick or knife to swirl jam throughout bottom of batter. Repeat with remaining batter and jam, then sprinkle remaining tablespoon of sugar on top.
- Step 6Bake until a toothpick inserted into the middle comes out clean, about 1 hour. If top begins to brown, tent with foil. Remove from oven, let cool 10 minutes, then remove pound cake from loaf pan and let cool on wire rack for at least 1 hour.
- Step 7Make raspberry frosting: In a large bowl using a hand-mixer or in the bowl of a stand mixer, whisk ingredients until smooth, about 2 minutes. Transfer to bowl and chill in the refrigerator until ready to frost.
- Step 8When pound cake is cool, spread raspberry frosting evenly on top of pound cake.
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