Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
INGREDIENTS
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POUND CAKE
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2 sticks unsalted butter, at room temperature, plus more for greasing
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1 1/2 cups Silvana’s Kitchen Gluten-Free All-Purpose Flour
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup sugar
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4 large eggs, at room temperature
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2 teaspoons pure vanilla extract
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RASPBERRY SAUCE
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1 half-pint raspberries
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2 tablespoons sugar
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1/4 cup seedless raspberry jam
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2 pints vanilla ice cream, softened
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HOT FUDGE
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1/2 cup chopped semisweet chocolate (3 ounces)
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1 tablespoon unsalted butter
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1/4 cup boiling water
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1 tablespoon light corn syrup
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1/2 cup sugar
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1 teaspoon pure vanilla extract
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1/8 teaspoon salt
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Whipped cream, for topping
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Maraschino cherries, drained, for topping
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