This Fabulous Raspberry Pound Cake Recipe has incredible results!
I received this recipe from my daughter-in-law's Mother, who, by the way, is an amazing baker!
She bakes "professionally" for weddings, anniversaries, and other special occasions, so you know you are using a "successful" recipe when making this pound cake!
You can top this pound cake with fresh red raspberries, or you can choose from a variety of raspberry sauce recipes here.
Then, add a dollop of whip cream to make a gourmet raspberry cake!
I use ANY fresh fruit as a topping for this pound cake!
Keep this recipe on hand, you will want to make it over and over again!
1 cup butter, softened
1/2 cup shortening
5 large eggs
2 cups granulated sugar
3 cups all-purpose flour
1 cup "7 Up" or "Ginger ale" (soda pop)
1 tsp. *lemon flavouring
Optional - in place of the lemon flavouring:
1/2 tsp. vanilla flavouring
1/2 tsp. almond flavouring
In a bowl, beat together the butter, shortening and sugar, until well mixed, (approx. 4 - 5 minutes).
Add the eggs, one at a time, beating well after each egg is added.
Stir in the flavouring.
Stir in the flour and soda pop alternately until the dough is well-mixed.
Pour the mixture into one long loaf pan and one mini loaf pan (or three mini loaf pans).
Bake at 350° F for 50 - 55 minutes.
After one hour has passed, turn the oven "off", and leave the cakes in the oven for another 10 -15 minutes to ensure thorough baking of the cakes!
Top with fresh red raspberries, or a raspberry sauce of your choice, and a dollop of whip cream (optional)!