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Summer means berries! Utilize the abundance of fresh berries with this recipe using sweet bright red raspberries.
For the pound cake:
1. Preheat your oven to 350 F.
2. Butter a standard 9×5″ loaf pan. Next, line the bottom and sides of the pan with a strip of parchment paper, with some overhang on two sides (you’ll use that as a handle to remove the cake from the pan once done). Butter the paper. Set aside.
3. In your mixer bowl, add room temperature butter and vanilla sugar. Beat together with a paddle attachment until it is completely creamed, fully incorporated, light, fluffy, increased in volume, and very pale in color. This should take about 5-7 minutes on medium speed.
4. While your butter/sugar is creaming, in a separate bowl combine eggs, vanilla and almond extract. Whisk together.
5. In yet another bowl, sift together your flour, cardamom, baking powder and salt.
6. Once butter mixture is creamed, slowly drizzle in the egg mixture, stopping and scraping down sides and bottom of bowl. Mix together on medium-low until fully combined.
7. Next, on a slow speed alternately add in your dry sifted ingredients with your room temperature milk. Stop and scrape down sides and bottom of bowl. Mix again until JUST combined. Do not overmix.
8. Now with a spatula, hand-fold in the almond meal and your fresh raspberries.
9. Pour batter into your prepared loaf pan, smooth the top, and bake approximately 35 minutes or until toothpick comes out with a few crumbs. Remove it from the oven and let it cool until room temperature before icing.
For the almond glaze:
1. Whisk together all of the glaze ingredients. You’re looking for a thick consistency, but one that is pour-able (like pancake batter). Too thick? Add a tad more milk. Too runny? Add more powdered sugar.
2. Drizzle, pour, spoon or hand throw your icing onto the top of your cooled cake. Gently push some off the sides to get that drizzled effect. *Drool*
3. Let the glaze set up about 5 minutes, garnish with remaining handful of berries and slice it up!
Recipe Adapted from CountryLiving.com “Pistachio-Cardamom Poundcake.”
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!