Pink Pound Cake for Mother's Day Brunch

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May. 06, 2013

Perfect Mother's day brunch recipe!

Ingredients

Unsalted butter 1 Cup (16 tbs) , softened
White sugar 2 Cup (32 tbs)
Eggs 6 Large
Vanilla extract 1 Teaspoon
All purpose flour 3 Cup (48 tbs)
Salt 1/2 Teaspoon
Baking powder 1/2 Teaspoon
Sour cream 1 Cup (16 tbs)
Frozen raspberries 2 Cup (32 tbs) , defrosted and mashed
For greasing
Butter 2 Tablespoon (For greasing)
Flour 2 Tablespoon (For dusting)

Directions

GETTING READY

1. Preheat the oven to 325 degrees F.

2. Grease a heart shape Bundt pan with butter and dust with flour. Set aside.

MAKING

3. In a mixing bowl, add in the butter and sugar, cream together for 5 minutes.

4. Stir in the eggs one at a time to the bowl and mix with stand mixer. Add vanilla extract and mix well.

5. In a bowl, add in the flour, salt and baking powder. Mix well.

6. Add in the flour and sour cream alternatively in small portions.

7. Into the prepared pan, pour in the half of batter and spread evenly with back of spatula. Top with half of raspberry, dropping 6 dollops. Followed by remaining layer of batter and dollops of raspberry.

8. With a knife make marble effect and bake cake in oven for 80 – 90 minutes.

SERVING

9. Slice the cake and serve for dessert.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 552Calories from Fat 232

 % Daily Value*

Total Fat 26 g40%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 180 mg7.5%

Total Carbohydrates 73 g24.3%

Dietary Fiber 3 g12%

Sugars 42 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet