Raspberry Pound Cake with Vin Santo Cream

Raspberry Pound Cake with Vin Santo Cream
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Serves: 6 to 8 servings

Category: desserts


Pound cake
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine


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Added 6 years ago by:
Racheal McAvoy Masters Racheal McAvoy Masters
     3,847 recipes
3 people cheffed this recipe
Dinah MachelStephanie Brooks HawkinsRacheal McAvoy Masters
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