Raspberry Swirl Pound Cake

Name: Raspberry Swirl Pound Cake
Ingredients: 1 cup unsalted butter, softened; 2-1/2 cups sugar; 5 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 cup 2% milk; 1/2 cup seedless raspberry preserves; Confectioners' sugar; Fresh raspberries and mint leaves, optional

11 ingredients

4 steps

Ingredients

1 cup unsalted butter, softened
2-1/2 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 2% milk
1/2 cup seedless raspberry preserves
Confectioners' sugar
Fresh raspberries and mint leaves, optional

Directions

1

Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
2

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined.
3

Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl.
4

Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar. If desired, serve with raspberries and mint.