It was deliciously sweet and tart, and the perfect consistency to fill a cake. 1 cup powdered sugar, sifted. The syrup will soak in and set with a crunchy exterior, and the zest will rest on top. This dense and buttery Raspberry Pound Cake is topped with a fabulous lemon glaze that always sends people back for seconds. To make raspberry glaze, in a small bowl, whisk together the powdered sugar, raspberry preserves and lemon juice. Notes. Spoon the glaze over the cake, smoothing it over the top and sides with a metal spatula to cover - Instead of doing this, I spooned the glaze into a piping bag and piped strips of glaze over the top of the cake in a criss cross manner and filled the un-piped area with raspberry jam. Combine raspberries, sugar, water, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes. TIP: If the cake is getting too dark you can tent the cake with foil half way through baking. This raspberry red velvet Bundt cake with its lemony cream cheese glaze looks impressive on any table and suits all occasions, from a treat with a cup of tea to party time. Purée should measure 2 to 3 tablespoons. While cake is cooling, make glaze (the color is awesome). Loosen cake from sides of pan using a narrow metal spatula. 2. GLAZE: Combine powdered sugar, 2 1/2 tablespoons liqueur, 1 tablespoon juice, and 1 tablespoon butter, stirring with a whisk until smooth. Lightly grease 8x4 inch loaf pan. While glaze and cake are still warm, poke holes in cake with a skewer and spoon glaze over cake. Drizzle glaze over pound cake. A couple weeks ago I made a white chocolate raspberry cake, and the real star of the show was its raspberry cake filling!. Mix yogurt and marmalade together. Cool completely. ... Pour the glaze over the top of the cake when the cake has cooled completely and serve immediately (or wait for several hours before serving, if desired). * While cake is cooling, pour raspberry marmalade into small sauce pan. Could I glaze it and then freeze or glaze after I defrost the cake? You’ll find our deliciously fruity take on this classic 1-2-3-4 Glaze. I prepared my raspberry glaze first and then allowed it to chill in the refrigerator until I was ready to add it to the cake. Pour in yogurt, turn off heat. This Raspberry Amaretto Bundt Cake recipe is pretty classic for pound cake and turns out a heavy cake with a perfect dense crumb. I topped each of the cakes with a swirl of fresh whipped cream that I stabilized with a bit of gelatin. The cake recipe was a pretty detailed, so I wanted to make a post sharing just the raspberry filling. The topper, a fresh raspberry on each of the cakes. of raspberries and used the puree from that instead of 5 oz. Glaze the pound cake with the syrup every 10 minutes, until the syrup is gone. Chocolate Raspberry Bundt Cake is an intense chocolate cake with a surprise raspberry filling and a hint of raspberry liquor in every bite. Add in the freeze-dried raspberry powder, stir until combined. The raspberry glaze was delicious, and the natural red tinge from the berry enhanced the appearance of each cake. Preheat oven to 350^. This dense and buttery Raspberry Pound Cake is topped with a fabulous lemon glaze that always sends people back for seconds. Set aside. I also added 1/4 of the glaze to my lemon cake right out of the oven.This really allowed that intense raspberry sweetness to soak into the cake, adding moisture in addition to that extra depth of flavor. Preheat the oven to 325ºF. To make the glaze, use the back of a large spoon to push raspberries through a sieve into a bowl. It's easy to make, and perfectly moist with a sweet lemon glaze! Remove ¼ cup of the batter and place into a separate bowl. They were surprisingly moist, especially for a 4 egg pound cake recipe. Put the raspberries in a bowl and set aside. Grease a 8x5-inch loaf pan. While cake is cooling prepare glaze. This Lemon Raspberry Glazed Bundt Cake is the perfect summer dessert for raspberry season! Decorating a pound cake. Directions Cake. And the aroma is nothing short of heavenly. It complements the sweet, tangy lemonade pound cake. Test the cake with a toothpick to make sure it's done. Sift icing sugar and whisk with juice until smooth. Mix over low heat until melted. Set aside. From the outside this unassuming cake looks like a classic pound cake, but slice into it and you’ll discover plenty of juicy raspberries bursting with fresh fruit flavor. Or cold. Turn upside down onto a cooling rack; remove from the pan and cooling completely. Add fresh lemon juice. Place a plate upside down on top of cake; invert onto plate. One more question, would this freeze well? Discard seeds (you should have 2-3 tablespoons of the raspberry “juice” in the bowl). Push raspberries through a sieve into a bowl. You can serve this cake with a dusting of powdered sugar. Once baked, the cake itself is perfect on its own. Let stand until the glaze firms up about 1 hr. 2.Stir together water, butter, and pound cake mix until blended. Drizzle the glaze over the cooled pound cake. For the glaze: Heat 1/4 cup raspberry jam until loose, and use a pastry brush to brush the warm jam all over the top and sides of the cake. Bring to a boil. Covered in a Chocolate Chambord Glaze and simply garnished with fresh raspberries, I love how elegant this cake looks with barely any effort. Let the cake cool in the pan 10 minutes; run a knife around the edges and around the center edges. 1.Preheat oven to 350°F. This tall, red cake with white icing looks gorgeous but is easier to make than it looks and takes just … Heat orange juice, sugar and zest until sugar dissolves. Stir for about 10 minutes until the raspberries break down and sugar dissolves. Top with shredded coconut. 1 Tbsp lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon. For the raspberry sauce: Combine raspberries and sugar in a saucepan over medium-high heat. of puree weighed after removing the seeds? For a bundt cake, pour the glaze slowly on the top of the cake in a circular fashion. To Glaze a Pound Cake. To make the glaze, use the back of a spoon to push the raspberries through a seive into a bowl. This made the texture of the raspberry pound cake softer then the white part when baked. In a small saucepan, combine cornstarch and lemon juice; stir in raspberry puree. From the outside this unassuming cake looks like a classic pound cake, but slice into it and you’ll discover plenty of juicy raspberries bursting with fresh fruit flavor. Pierce cake liberally with a wooden pick. Serve with sauce. Cook and stir 2 minutes or until thickened. Pour warm glaze on top and sprinkle with chopped nuts or coconut if desired. Combine the heavy cream, corn syrup, and chocolate in a samll pot and heat over medium, whisking until smooth. Or if you like you can serve with the simple lemon raspberry glaze I used. 1 package glaze mix (included) 2 Tbsp water (for glaze) Directions. This raspberry lemon pound cake was the perfect finale for the smoked prime rib dinner that we prepared for Father’s Day.. After indulging in such a rich piece of meat like prime rib, the light, bright, and fruity cake … Sift together the first 3 ingredients in a medium bowl. Discard seeds and pulp. 1 pinch kosher salt. It's delicious either way. Refrigerate until serving. We love how beautiful this pound cake turned out. Invert cake onto cake platter, drizzle glaze over cake and serve while warm. For a loaf pan, pour the glaze in a side-to-side fashion from one end to the other. Or room temperature. Whisk in powdered sugar until smooth (sometimes helps to sieve the sugar). In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Should I have measured 5 oz. Dust cake with confectioners' sugar. Bill, the hubby, is pretty much a white bread, vanilla type of guy and he went nuts for this cake. Allow to cool for a while and then tip it out of the loaf tin and onto a rack or plate; let it cool completely before glazing. A Dense, Raspberry Pound Cake. Slice and serve. Meanwhile, place water, raspberries and sugar in a blender; cover and process until well blended. 1. Brush 2 tablespoons liqueur over warm cake. In a large bowl, whisk together the next 5 ingredients. Spoon over pound cake. Cool the cake completely before topping with the raspberry glaze. Once cake is cooled add the glaze and sprinkle with sliced almonds.
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