for family meals :
Fashioned Pound Cake with Raspberry Sauce
|This recipe comes
from Recipes in The Mail and was
submitted by Kim Niederreither.
cups butter, softened
2 3/4 cups white sugar
3 3/4 cups all-purpose flour
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon vanilla extract
3 cups fresh raspberries, halved
1/4 cup white sugar
1 teaspoon creme de cassis liqueur
oven to 325ºF (165ºC). Grease and
flour a 10 inch tube pan. Sift together the
flour, salt and nutmeg. Set aside.
butter at medium speed with an electric mixer
for about 2 minutes or until soft and creamy.
Gradually add 2 3/4 cups sugar, beating at medium
speed for 5 to 7 minutes. Add eggs, one at a
time, beating just until yellow disappears.
Add flour mixture alternately with milk, beginning
and ending with flour mixture. Mix at low speed
just until blended after each addition. Stir
batter into a greased and floured 10 inch tube
pan. Bake in preheated oven for 1 hour and 15
minutes or until a wooden toothpick inserted
in center comes out clean. Cool in pan on wire
rack for 10 to 15 minutes; remove from pan and
let cool completely on wire rack.
a medium bowl, combine raspberries, 1/4 cup
sugar, and 1 teaspoon creme de cassis.
gently until sugar dissolves; cover and chill
at least 3 hours.
1 - 10 inch tube pan