A classic old fashioned pound cake with fresh raspberry sauce.
INGREDIENTS (for 1 servings):
- 2 cups butter, softened
- 2 3/4 cups white sugar
- 6 eggs
- 3 3/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3 cups fresh raspberries, halved
- 1/4 cup white sugar
- 1 teaspoon creme de cassis liqueur
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt and nutmeg. Set aside.
Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
Pour batter into a greased and floured 10 inch tube pan. Bake in preheated oven for 1 hour and 15 min. or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
For sauce: In a medium bowl, combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.