Prep 20 mins
Cook 1 hr 35 mins
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. :)
- 1 cup vegetable oil
- 2 1⁄2 cups sugar
- 1 cup buttermilk
- 4 egg whites
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon butter flavor extract
- 3 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 cup seedless raspberry jam
- red food coloring (optional)
- 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.
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.