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Raspberry Delight Pound Cake
1 cup vegetable oil
2 1/2 cups sugar
1 cup buttermilk
4 egg whites
1 large egg
1 teaspoon vanilla extract
1 teaspoon butter flavoring
3 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup seedless raspberry jam
Beat oil and sugar at medium speed with a mixer 2 minutes.
Combine buttermilk and next 4 ingredients, stirring until blended.
Combine flour, salt and baking soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Divide into thirds.
Spread one portion into a greased and floured 9 x 5 x 3 inch 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 degrees F 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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