Pretty and Pink Pound Cake

"I love from-scratch pound cakes, so when I found this one on another site I knew I had to post it here for safekeeping. Served at the Church Point Manor in Virginia Beach, this seems like a lighter-than-usual version of pound cake -- a major selling point for me! I think I may make this for Easter, though its pretty color would also make it great for Valentine's Day, baby showers or kid's tea parties, to name just a few possibilities. :)"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
1hr 55mins
Ingredients:
12
Yields:
1 cake
Serves:
16
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ingredients

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directions

  • Preheat oven to 325 degrees. Grease and flour one 9 x 5 x 3 inch loaf pan, and set aside.
  • Beat oil and sugar at medium speed with a mixer -- about 2 minutes.
  • Combine buttermilk, egg whites, egg, vanilla, and butter-flavor extract, stirring until blended.
  • Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed, beating just until blended after each addition.
  • Divide batter into thirds. Spread one portion into loaf pan.
  • Stir raspberry jam (and, if desired, 2 drops red liquid food coloring) into second portion; spread gently over first layer. Spoon remaining batter over top.
  • Bake at 325 for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

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Reviews

  1. I love pound cake and was very excited to make this. I am sorry to say that I had some trouble with this recipe. The pound cake took an additional 45 minutes to cook, resulting in a hard, dry, dense loaf. The flavor was excellent though. Made for Think Pink /09.
     
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