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Bonne Maman Raspberry and Vanilla Swirl Pound Cake

Bonne Maman Raspberry and Vanilla Swirl Pound Cake


1 1/2 cups all-purpose flour (unsifted)

1/8 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter, softened

1 cup sugar

2 teaspoons pure vanilla extract

2 extra-large eggs

1/4 cup sour cream

3 Tablespoons Bonne Maman Raspberry Preserves

1 1/2 teaspoons water


Preheat oven to 350°.

Grease and flour an 8-inch loaf pan; set aside. In a small bowl, combine flour, baking soda and salt; set aside.

In a large bowl with an electric mixer at high speed, cream butter until light. Add sugar and pure vanilla extract, beat until fluffy. Add eggs; mix well. With mixture at low speed, alternately blend in ½ flour mixture, sour cream and remaining flour mixture; beat only until smooth after each addition. Combine Bonne Maman Raspberry Preserves with water. Spoon 1/3 batter into prepared pan; drizzle with half of the preserves mixture; swirl with a knife. Repeat, ending with the batter.

Bake until a cake tester inserted into the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Loosen edges with a metal spatula. Turn out into a wire rack to cool.