Raspberry Poundcake Loaves
From midgelet 14 years ago
- 90 to make
- Serves 12
I adapted a few recipes to make this yummy poundcake loaf. Wished I could upload photos. The cakes came out beautiful with a typical crack down the center. When sliced the berries were nicely dispersed. I intend to serve slices with more fresh berries and cream! Read more yum! Substitute the strawberries, r or ed raspberries for some sliced fresh riped peaches cut up or plums or bluberries too! See less
Ingredients
- 8 oz pkg cream cheese softened shopping list
- 3 stick unsalted butter softened shopping list
- 2 cups sugar shopping list
- 2 tsp baking powder shopping list
- 6 eggs room temperature shopping list
- pinch salt shopping list
- 1 tsp vanilla flavor shopping list
- 2 tsp rasberry flavoring shopping list
- 3 cups flour shopping list
- 1 to 2 cups red raspberries ( or strawberries sliced ) shopping list
How to make it
- set oven to 325F
- Cream butter, cream cheese and sugar till fl
- uffy
- Beat the eggs together till frothy
- Beat eggs into creamed mixture
- Combine the flour, salt and baking powder
- Blend in the flour mixture until blended and smooth
- Fold in the berries
- Divide mixture into 2, greased and floured 9 inch loaf pans
- Bake until tester done in center with tooth pick about 75 to 90 minutes
- Cool in pans 10 minutes and remove to cool completely
- Note: may be baked in a bundt pan but baking time may vary
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