Simple Raspberry Pound Cake And White Chocolate Topping Recipes

SIMPLE RASPBERRY POUND CAKE AND WHITE CHOCOLATE TOPPING

Steps:

• 1. Heat oven to 160C, Gas 3, 300F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well 2. Sieve the flour, and add the salt and baking powder to the flour. 3. Weigh the raspberries and then remove 12 of the whole ones and set aside (those will be for the topping). In a bowl, add the raspberries and 1 tablespoon flour and coat well. This will help stop the raspberries sinking to the bottom during baking 4. In a mixing bowl, cream the butter and sugar until a pale colour and fluffy. Be patient as this will take around 7 - 8 minutes until you see the cooler turn pale and the texture fluffy. 5. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. Alternate with the eggs and flour, a spoonful of flour at a time. 6. Once all the egg has been added, switch the mixer off and take a spoon or spatula and gently fold in the remaining flour. Then fold in the raspberries. 7. Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr and 20 minutes. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little. ***** Please note, if using a Bundt tin, cook time is 1 Hour 10 minutes. 8. When done, remove from the oven and let the cake rest in the pan for 5 minutes. Then transfer to a cooling rack. 9. Whilst the cake is still warm, melt the chocolate in a small bowl in the microwave at 30 second intervals until completely melted. Pour the melted chocolate over the cake, use a knife to help spread it. Then sprinkle the remaining raspberries on the top. Slice when completely cooled. TIP If you don't allow the cake to rest for a few minutes from the oven, it will be too soft and may collapse when you take it out of the baking pan. Allowing the cake to then cool on a cooling rack will help the steam from the cake escape and therefore prevent the cake from going soggy. Store in an airtight container. This cake is best eaten the same day, although you can store it an air tight container for a couple of days, or freeze in portions or whole.

OLD FASHIONED POUND CAKE WITH RASPBERRY SAUCE

Steps:

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