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Raspberry Swirl Pound Cake

Total Time

Prep: 25 min. Bake: 1 hour + cooling

Makes

12 servings

Bake this up when you want to treat your family to something special and sweet. The raspberries and mint add a springtime freshness, too. —Carly Curtin, Ellicott City, Maryland
Raspberry Swirl Pound Cake Recipe photo by Taste of Home

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.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 slice: 484 calories, 18g fat (11g saturated fat), 130mg cholesterol, 157mg sodium, 75g carbohydrate (51g sugars, 1g fiber), 7g protein.

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