Chocolate Raspberry Pound Cake with Whipped Raspberry Cream

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350°F.
Grease and flour a 10-inch fluted tube or bundt pan. Set aside.
Melt jam in a small saucepan over low heat or microwave in a small glass dish on high for 30-45 seconds. Stir until smooth, then let cool.
Combine flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Stir with whisk to blend well.
Add softened butter, sour cream, eggs, vanilla, and melted jam. Beat on medium speed 3-4 minutes or until well blended.
Pour batter into prepared pan and bake for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes on rack, then turn out of pan and cool thoroughly before serving. If not serving immediately, store tightly covered at room temperature.
Just before serving, prepare Whipped Raspberry Cream. Melt raspberry jam in a small saucepan over low heat or microwave in a small glass bowl for 30-45 seconds on high. Stir until smooth and cool slightly. Stir in red food coloring, if desired.
Place a small deep mixing bowl and beaters into the freezer for several minutes to chill. Pour whipping cream into chilled bowl and add powdered sugar. Begin whipping cream and sugar on high speed. While whipping, slowly pour melted raspberry jam in a steady stream. Whip until stiff peaks form.
Slice cake and serve with raspberry whipped cream and fresh raspberries, if desired.

Imperial Sugar Insight

This recipe first appeared in the 1993 edition of our Homemade Good News cookbook series. Volume XII, No 4, page 10.

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