Chocolate Raspberry Pound Cake

[yuuago]

This is a rich, chocolatey, decadent cake. Everyone I served it to raved about it. ;) This one's a keeper.

It's from the 1992 Eagle Brand and Hershey's Dessert Collection recipe book.


Ingredients:

- 1 cup seedless red raspberry jam
- 2 cups unsifted flour
- 1 + 1/2 cups granulated sugar
- 3/4 cup cocoa
- 1 + 1/2 tsp baking soda
- 1 tsp salt
- 3/4 cup margarine or butter, softened
- 1 16oz container sour cream (~450 grams)
- 2 eggs
- 1 tsp vanilla extract

Procedure:

- Preheat oven to 350. Grease a 10-inch fluted tube pan.
- In a heat-proof bowl, heat 3/4 cup of the jam 30 to 45 seconds or until melted. Cool.
- In large mixer bowl, stir together flour, sugar, cocoa, baking soda and salt.
- Add margarine, sour cream, eggs, vanilla, and melted jam.
- Beat 3 to 4 minutes or until well blended.
- Pour into pan. Bake 50 to 60 minutes or until pick comes out clean.
- Cool 10 minutes; remove from pan.
- In heatproof bowl, heat remaining 1/4 cup of the jam until melted. Brush over the warm cake. Cool thoroughly.


Other info:
- I do recommend using seedless jam if you have it available, because if you use jam with seeds, they show very clearly when you brush it onto the cake (oops...) Onnn the other hand, they don't affect the taste of course, it's just an aesthetic thing!
- This recipe freezes well. I cut the cake into quarters, wrapped the chunks in wax paper, and shoved them in a freezer bag. They thawed out no problem (and taste pretty good even when still frozen, to be honest).

Comments

[hudebnik]

Hmmm: chocolate and raspberries are two of the major food groups in this house, since the bushes in the back yard produce about a cup a day of raspberries at the height of the season, and we're always looking for new things to do with them. I imagine one would need some sugar if using raspberries rather than raspberry jam, but that gives us the opportunity to use as much or as little sugar as we think the recipe needs, rather than as much as the jam-manufacturers thought appropriate.

[yuuago]

I had a similar thought!

It'll probably affect the texture, possibly also baking time, but I bet using raspberries instead of jam would be awesome. I hope it goes well if you do try it.

[vexed_wench]

That sounds amazing.

[yuuago]

:D I'm so glad I got around to trying it, not gonna lie.