If your mom is anything like ours, then she has a special way of making everything feel just a little extra delightful. Our Mom’s Fancy Pound Cake is the perfect example to help you understand what we mean! We would usually just make a normal, bland pound cake, but not our momma! Nope. She always adds some sweet and tart raspberries to hers and let us tell ya, that addition makes it as tasty as it is beautiful! She always adds a little extra something and she does it because she cares… which is just so sweet. So, the next time you want to jazz things up a bit, make our Mom’s Fancy Pound Cake! Everyone will certainly be in awe!

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For the cake :

  • 2 sticks salted butter, room temperature, plus more, to taste, for greasing the pan
  • 1 3/4 cups all-purpose flour, plus more, to taste, for dusting the pan
  • 1 (6-ounce) container fresh raspberries
  • 2 tablespoons seedless raspberry jam
  • 1 cup plus 2 tablespoons organic cane sugar, divided
  • 1/4 cup water
  • 3 large eggs, plus 1 egg yolk, room temperature
  • 1/4 cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 4 drops red gel food coloring

For the glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons heavy cream, plus more, to taste
  • 1/8 teaspoon pure vanilla extract
  • 1/8 teaspoon pure almond extract
  • crushed freeze-dried raspberries, to taste, for topping
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Step 1 –Preheat the oven to 350 degrees F.

Step 2 –With the extra butter, grease the bottom and sides of a 9×5-inch loaf pan. Line it with parchment paper in two overlapping strips, leaving an overhang. Grease the parchment paper with the extra butter and lightly dust with the extra flour, then tap out the excess.

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Step 3 –In a medium saucepan over medium heat, add the fresh raspberries, the jam, 2 tablespoons of the cane sugar, and the water and cook, while stirring and smashing the berries with a wooden spoon, until it thickens, about 10-15 minutes.

Step 4 –Transfer the saucepan from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula.

Step 5 –Let the raspberry mixture cool.

Step 6 –Whisk the eggs, the egg yolk, 1/4 cup of the heavy cream, 1 teaspoon of the vanilla, and 3/4 teaspoon of the almond extract in a medium bowl until slightly foamy.

Step 7 –Beat 2 sticks of the butter and the remaining cane sugar in a large bowl with an electric hand mixer on medium speed until well combined, about 1-2 minutes.

Step 8 –Scrape down the sides of the bowl, increase the mixer speed to medium-high, and beat until the batter is pale and fluffy, about 6-7 more minutes.

Step 9 –Reduce the mixer speed to low and beat 1 3/4 cups of the flour into the batter until just combined.

Step 10 –Gradually add the egg mixture to the batter and beat until combined.

Step 11 –Scrape down the sides of the bowl, increase the speed to medium, and beat the batter until it is smooth and fluffy, about 15-30 seconds.

Step 12 –Scoop 1 cup of the batter into the bowl with the raspberry sauce and stir in the red food coloring.

Step 13 –Transfer 1/2 of the remaining plain batter to the prepared pan and top with 1/2 of the raspberry batter.

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Step 14 –Swirl the batter together with a knife.

Step 15 –Transfer the remaining plain batter to the prepared pan and top with the remaining raspberry batter.

Step 16 –Swirl the batter together with a knife.

Step 17 –Bake the cake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, about 1 hour 10 minutes-1 hour 20 minutes.

Step 18 –Transfer the cake to a rack and let it cool for 15 minutes in the pan.

Step 19 –Using the overhanging parchment paper, lift the cake from the pan, discard the parchment paper, and return the cake to the rack to cool completely.

Step 20 –Combine the confectioners’ sugar, 2 tablespoons of the heavy cream, the remaining vanilla extract, and the remaining almond extract in a medium bowl and whisk until smooth. Add the extra heavy cream if the glaze is too thick.

Step 21 –Spoon the glaze over the cooled cake and sprinkle with the freeze-dried raspberries.

Step 22 –Let the cake set for 20 minutes.

Step 23 –Slice and serve.