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cookbook_challenge2022-01-23 07:49 pm
yuuago) wrote in cookbook_challenge2022-01-23 07:49 pm
Entry tags:
Chocolate Raspberry Pound Cake
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).
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).
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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.
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