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From Delish for
Domino Sugar Logo
  1. Meals & Cooking
  2. Recipe Headquarters
  3. Raspberry Swirl Pound Cake

Raspberry Swirl Pound Cake

By Laura Rege and Jackie RothongPublished: Apr 1, 2021
preview for This Raspberry Swirl Pound Cake Is Our Jam
Yields:
8
Prep Time:
25 mins
Total Time:
2 hrs 20 mins
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Love 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!

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Ingredients

For the raspberry jam

  • 3 1/2 pt.

    rasberries (18 oz.)

  • 1 Tbsp.

    cornstarch

  • 1/4 cup

    Domino Golden Sugar

  • 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

    1. Step 1Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
    2. 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.)
    3. Step 3Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the
    4. 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.
    5. 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. 
    6. 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. 
    7. 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. 
    8. Step 8When pound cake is cool, spread raspberry frosting evenly on top of pound cake.
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