Raspberry Pound Cake with Vin Santo Cream

Name: Raspberry Pound Cake with Vin Santo Cream
Yield: 4 to 6 servings
Ingredients: 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pan; 1 1/2 cups all-purpose flour, plus more for the pan; 1 teaspoon baking powder; 2 teaspoons grated orange zest (from 1 medium orange); 1/2 teaspoon ground cinnamon; 1/2 teaspoon ﬁne sea salt; 1 1/2 cups fresh raspberries, lightly mashed; 1 1/3 cups granulated sugar; 4 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 1 cup heavy cream; 1/2 teaspoon pure vanilla extract; 3 tablespoons confectioners’ sugar; 3 tablespoons vin santo or Moscato wine

December 20, 2011

Pound cakes may not be the flashiest cakes in the baker’s arsenal, but when you are craving something rich and satisfying, few things can beat them. Raspberries make this one special, with a tart tang and lovely flecks of fuchsia when you slice into the loaf. I dreamed this up for my husband, who is particularly fond of raspberries in his desserts, but now it’s become a year-round favorite with us both. Try the vin santo cream on poached fruit or even in a cup of strong coffee. It’s unusual but delicious.

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