Old-Fashioned Pound Cake with Raspberry Sauce

Ingredients

• 1 cup butter, softened
• 1 1/2 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup raspberry jam
• 1/2 cup heavy cream

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla extract.
5. In a separate bowl, sift together flour, baking powder, and salt.
6. Add flour mixture to butter mixture alternately with milk, mixing until just combined.
7. Pour batter into a greased 9x5-inch loaf pan.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool completely before removing from pan.
10. In a medium saucepan, heat raspberry jam and heavy cream until warm.
11. Pour sauce over cooled pound cake.

Interesting Facts

• Pound cake gets its name from the fact that it was traditionally made with a pound of each of four ingredients (butter, sugar, eggs, and flour).
• Raspberry sauce is a great topping for many desserts, such as ice cream, cheesecake, and waffles.
• This recipe is a great way to use up summer raspberries.