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chocolate raspberry pound cake with raspberry glaze by rr

(1 rating)
NewYorkWoman avatar
Recipe by
Rose Rauhauser
@NewYorkWoman
Bronx, New York to York, PA

Just love this combination, I hope you do too. Enjoy

(1 rating)
yield 6 or more
prep time 20 Min
cook time 1 Hr

Ingredients For chocolate raspberry pound cake with raspberry glaze by rr

  • 1 c
    raspberry preserves (seedless)
  • 2 c
    flour
  • 1 1/2 c
    sugar
  • 3/4 c
    cocoa
  • 1 1/2 tsp
    baking soda
  • 1 tsp
    salt
  • 2/3 c
    softened butter
  • 2 c
    sour cream
  • 2
    extra large eggs
  • 1 tsp
    vanilla

How To Make chocolate raspberry pound cake with raspberry glaze by rr

  • 1
    Preheat oven to 350. Grease and flour a 12 cup or 10 inch tube. In the microwave, place 3/4 cup preserves and put on about 45 seconds or until melted, set aside and cool. In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt. Add butter, sour cream, eggs, vanilla and melted preserves and beat on medium speed at least 4 or 5 minutes until well blended. Pour batter into the prepared pan. Bake 60 minutes, test at 55 or according to your oven. Cool 15 minutes in pan. Remove and microwave the 1/4 cup of preserves that are left and brush melted preserves over the warm cake. Cool completely. Serve. I serve with whipped cream and chop fresh raspberries in it but if not available, leave plain.
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