Yield 1 cake
You are going to fall in love with this beautiful raspberry swirl pound cake.
3 cups cake flour2 teaspoons baking powder1 teaspoon salt2 cups (4 sticks) unsalted butter, melted and hot2 ½ cups sugar8 large eggs, room temperature1 tablespoon vanilla extract1 cup raspberry jam1 drop red food coloring (optional)3 cups powdered sugar3 – 4 tablespoons heavy cream1 teaspoon vanilla bean paste.
Preheat the oven to 350 degrees F. Spray PAM canola cooking spray in an even coating along the inside of the Bundt pan and lightly flour.
In a medium bowl, mix together the flour, baking powder, and salt. Set aside.
Beat together the butter and sugar until light in color. Beat in the eggs and vanilla and mix well.
Add the flour mixture into the wet ingredients in three additions. When there are still lumps in the batter, separate just over 1/3 of the batter into a separate bowl and mix in with the raspberry jam. Add in food coloring if desired. Mix the remaining batter so there are no more lumps.
Alternate between adding the vanilla and raspberry batter into your baking pan. Use a butter knife to swirl the two batters together.
Bake for 50 – 55 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for at least 10 minutes. Rap the pan on all sides against the counter to loosen, then turn out onto a wire rack. Allow to cool completely.
Once the cake is cool, mix together the powdered sugar, heavy cream, and vanilla bean paste together. Drizzle over the cake and enjoy.
Recipe by A Cookie Named Desire at https://cookienameddesire.com/raspberry-swirl-pound-cake/