Raspberry Swirl Pound Cake

By khojnicki

Ingredients

• 1 c unsalted butter, softened
• 2 1/2 c sugar
• 5 eggs
• 2 tsp vanilla extract
• 3 c all purpose flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 c milk
• 1/2 c seedless raspberry preserves
• Confectioner's sugar
• Fresh raspberries
• Mint leaves

Details

Preparation time 25mins
Cooking time 85mins

Preparation

Step 1

Preheat oven to 325 degrees F. Grease and flour a 10" fluted tube pan.

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.

Remove 2 1/3 c 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.

Bake 1 to 1 1/4 hrs or until a toothpick inserted in the center comes out clean. Cool in pan 10 mins before removing to a wire rack. Dust with sugar and serve with raspberries and mint.