Raspberry Swirl Pound Cake

• Vegetarian

• Produce

  • 1/2 cup Raspberries

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 tbsp Polaner all fruit raspberry spread

• Baking & Spices

  • 3/4 tsp Baking powder
  • 1 1/2 cup King arthur cake flour like
  • 1/2 tsp Lime extract
  • 1 cup Powdered sugar
  • 1 tsp Rodelle vanilla extract
  • 3/4 cup Sugar

• Dairy

  • 2 1/2 sticks Butter
  • 1/4 Cream cheese 1/3, less fat
  • 1/4 cup Milk

Found on dadwhats4dinner.com

Description

Directions

• Preheat oven to 350 degrees.
• Lightly grease a 9x5 loaf pan with non-stick spray.
• In a medium bowl, whisk together milk, eggs, vanilla and 1/4 tsp lime extract. Set aside.
• Place raspberries in a fine mesh strainer.
• Using a spatula or a wooden spoon push and mash the raspberries through strainer over a bowl.
• Discard the seeds and pith left in strainer.
• Blend together the raspberry juice and all fruit spread. Set aside.
• Fit your stand mixer with paddle attachment.
• Sift flour, sugar and baking powder into the stand mixer bowl. Turn mixer on low.
• Add in softened butter and mix on low until the flour/butter mixture has combined.
• With mixer on low, slowly pour in eggs mixture into the mixing bowl in a steady stream.
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• Continue to beat on low until thoroughly mixed.
• Pour batter into prepared loaf pan.
• Slowly pour raspberry juice mix over batter in a stream.
• Swirl juice into the batter using a knife.
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• Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
• Remove from oven and allow to cool in loaf pan for 10-15 minutes on a wire rack.
• Turn out of pan and allow to cool completely.
• In a stand mixer fitted with whisk attachment, beat together softened butter, cream cheese and 1/4 tsp lime extract until smooth.
• Slowly add in powdered sugar and combine until smooth.
• Spread over the top of the cooled pound cake.
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• Chill for 1 hour before slicing and serve.