Raspberry Pound Cake with Vin Santo Cream

Raspberry Pound Cake with Vin Santo Cream
15 Ingredients
  • Pound cake
  • 1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
  • 1 teaspoon baking soda
  • 2 teaspoons orange zest (from 1 medium orange)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/3 cups sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 3 tablespoons Vin Santo wine or Moscato wine
Nutrition
384
19% daily value
8 servings
                                       
                                            vegetarian
     

Fat

20% 13

Saturated

37% 7

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

20% 61

Carbs (net)

- 58

Fiber

13% 3

Sugars

- 39

Sugars, added

- 36

Protein

12% 6

Cholesterol

34% 101

Sodium

15% 351

Calcium

5% 47

Magnesium

5% 19

Potassium

3% 137

Iron

10% 2

Zinc

6% 1

Phosphorus

13% 91

Vitamin A

17% 149

Vitamin C

11% 10

Thiamin (B1)

18% 0

Riboflavin (B2)

19% 0

Niacin (B3)

11% 2

Vitamin B6

6% 0

Folate equivalent (total)

22% 87

Folate (food)

- 25

Folic acid

- 37

Vitamin B12

8% 0

Vitamin D

142% 21

Vitamin E

6% 1

Vitamin K

3% 4

Sugar alcohols

- 0

Water

- 69
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