For a richer flavor, use browned butter in the cake batter. If you don't have crème de cassis, you can substitute with a teaspoon of Chambord or another raspberry liqueur. Room temperature ingredients are crucial for a smooth and evenly textured cake. To prevent the cake from sticking, grease and flour the tube pan very well.
Old Fashioned Pound Cake with Raspberry Sauce
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PREP TIME30 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME4 hrs
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SERVING14 People
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VIEWS63
Indulge in the comforting embrace of a classic, buttery pound cake, elevated by the vibrant tang of homemade raspberry sauce. A timeless dessert that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate72 g
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Cholesterol150 mg
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Fiber3 g
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Protein7 g
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Saturated Fat18 g
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Sodium242 mg
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Sugar45 g
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Fat29 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan thoroughly. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the flour, salt, and nutmeg. Set aside. (Prep time: 3 minutes)
03 Step
Recipe View In a large bowl, cream the butter with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add 2.75 cups sugar, beating for 5-7 minutes until the mixture is noticeably paler and very creamy. (Prep time: 10 minutes)
04 Step
Recipe View Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. (Prep time: 5 minutes)
05 Step
Recipe View Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (Prep time: 5 minutes)
06 Step
Recipe View Pour the batter into the prepared tube pan and spread evenly. Bake for 1 hour and 15 minutes, or until a wooden skewer inserted into the center comes out clean. (Bake time: 1 hour 15 minutes)
07 Step
Recipe View Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (Cooling time: 1 hour)
08 Step
Recipe View While the cake is baking, prepare the raspberry sauce: In a medium bowl, gently combine the fresh raspberries, 0.25 cup sugar, and crème de cassis (if using). Stir gently until the sugar dissolves. (Prep time: 5 minutes)
09 Step
Recipe View Cover the raspberry sauce and refrigerate for at least 3 hours to allow the flavors to meld. (Chill time: 3 hours)
10 Step
Recipe View Slice the cooled pound cake and serve with a generous spoonful of chilled raspberry sauce. Enjoy!
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Elisabeth Gerlach
Feb 20, 2025This recipe is a winner! The cake was moist and delicious, and the raspberry sauce was the perfect complement.
Abbie Oconnell
Feb 2, 2025I made this for a dinner party, and everyone raved about it! The crème de cassis really elevates the raspberry sauce.
Josephine Medhurst
Dec 30, 2024My family loves this cake. The taste is awesome!
Rossie Ebert
Sep 29, 2024A classic recipe done perfectly. The instructions were clear and easy to follow, even for a novice baker like me.