So I made this
cake for a Valentine’s
Day surprise for my boyfriend. He had mentioned to me that
he loves pound cake. So, I searched the internet for a great recipe. I decided
to make a raspberry sauce to go with it to give it some color and a fresh
taste! Of course I topped it with a homemade whip cream! The pound cake is a Paula
Deen recipe, and it is yummy! I cut the recipe in half and used a bread
loaf pan, since it was just for us two! I hope your sweetie enjoys this cake, I
know mine did!
Ingredients:
For
the Pound Cake:
1 sticks of
butter, plus more for greasing
¼ cup of vegetable
shortening
1 ½ cups of sugar
3 eggs
1 ½ cups of
all-purpose flour, plus more for greasing
¼ tsp of fine salt
¼ tsp of baking
powder
½ cup of milk
½ tsp of vanilla
For
the Raspberry Sauce:
12 oz package of
frozen raspberries
3 tbsp of sugar
For
the Whip Cream:
2 tbsp of sugar
1 cup of heavy
whipping cream
Directions:
1. Preheat the
oven to 350 degrees.
2. Cream the
butter and shortening together in a bowl, with a mixer.
3. Add the sugar, ½
cup at a time and beating in between.
4. Add each egg
one at a time and beating in between.
5. In a separate bowl,
mix the flour, salt and baking powder together.
6. Add the flour
mixture and milk into the butter and egg mixture, by alternating flour and milk
and mixing in between.
7. Blend in the
vanilla.
8. Use butter and
flour to grease your pan.
9. Bake for 30
mins-55 mins, or until a knife in the middle comes out clean.
For
the Raspberry Sauce:
Divided the bag of
raspberries in half and blend half of them in a blender. In a bowl, stir in the
liquid raspberries, whole raspberries and sugar.
For
the Whipping Cream:
Place a metal
mixing bowl and metal whisk attachment in the frezzer for 15 minutes before
using, Place the sugar in the bowl first and then the cream, then whisk with a
mixer until soft peaks form.
I cut the pieces
of pound cake out with a heart cookie cutter to make it more festive for Valentine’s Day!
Enjoy
and have a Happy Valentine’s Day!
Photo: saraleedesserts.com
