New Recipe: This Raspberry Swirl Pound Cake Is Our Jam

Love raspberries? This spin on the classic really takes the (pound) cake. It starts with a simple homemade raspberry jam, made with fresh berries, citrus and, of course sugar. We used Domino Golden Sugar, which is less-processed than white sugar and has a distinct hint of molasses flavor. The finished product is sweet, and tart, and so good we just had to use it—both in the cake itself, and in the frosting on top.

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Love raspberries? This spin on the classic from Delish.com takes pound cake to the next level.

Made this? Let us know how it went in the comment section below!

Yields: 8

Prep Time: 25 mins

Total Time: 2 hours 20 mins

Ingredients

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For the raspberry jamfor the pound cake

• 3/4 c.

  whole milk

• 1 tsp.

  orange zest

• 1/3 c.

  freshly squeezed orange juice

• 1 c.

  (2 sticks) unsalted butter, room temperature
• 1 1/2 c.

  plus 1 tbsp. Domino Golden Sugar, divided

• 3

  large eggs, room temperature

• 2 tsp.

  pure vanilla extract

• 3 c.

  all-purpose flour
• 1 1/2 tsp.

  baking powder

• 1 1/2 tsp.

  kosher salt

• 1 c.

  raspberry jam

for the raspberry frosting

• 1/4 c.

  whipped cream cheese, room temperature
• 1/2 c.

  raspberry jam

• 1/4 c.

  Domino Confectioners Sugar

• 1/2 tsp.

  kosher salt

Directions

1. Preheat oven to 325°. Lightly grease a 9”-x-5” loaf pan with butter and line with parchment paper.
2. Make raspberry jam: In a medium sauce pan over medium-high heat, bring raspberries, cornstarch, sugar, orange peel and juice, and salt to a simmer and let cook for 7 minutes, stirring occasionally, until thickened. Remove from heat, discard orange peel, pour into bowl, and cool completely for at least 20 minutes. (To speed this up, place bowl of jam over an ice bath.)
3. Make pound cake: In a liquid measuring cup, combine milk, zest, and juice and let stand while you make the rest of the
4. Meanwhile, in a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter and 1 ½ cups sugar until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down bowl as needed, and beat until fluffy and mixture has doubled in size, about 3 minutes. Add vanilla and mix until incorporated.
5. In a medium bowl, whisk together, flour, baking powder and salt. Add ½ of flour mixture to butter mixture, beat until combined. With the mixer on low, add ½ of milk. Add remaining flour mixture, mix beat incorporated, then finish with remaining milk and mix until smooth. Pour ½ of the batter into the prepared loaf pan and smooth top with an offset spatula. Pour ½ raspberry jam on top, spread until smooth. Use a toothpick or knife to swirl jam throughout bottom of batter. Repeat with remaining batter and jam, then sprinkle remaining tablespoon of sugar on top.
6. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. If top begins to brown, tent with foil. Remove from oven, let cool 10 minutes, then remove pound cake from loaf pan and let cool on wire rack for at least 1 hour.
7. Make raspberry frosting: In a large bowl using a hand-mixer or in the bowl of a stand mixer, whisk ingredients until smooth, about 2 minutes. Transfer to bowl and chill in the refrigerator until ready to frost.
8. When pound cake is cool, spread raspberry frosting evenly on top of pound cake.