Pound Cake with Raspberry Sauce

Cake

4 eggs

1 cup unsalted butter, at room temperature

1 cup sugar

1½ cup flour or 1½ cup Bob’s Red Mill 1 to 1 GF flour blend or 1½ cup of your favorite GF flour blend + ¾ tsp xanthan gum (omit if your flour already contains)

½ cup sour cream

1 tsp salt

2 tbsp GF vanilla

½ tsp baking powder

Lightly spray a 9 x 5 inch loaf pan or bundt pan with GF baking spray.

Whisk together flour, xanthan gum (if using), salt & baking powder. Set aside.

Using whisk attachment on mixer, cream butter.

Add sugar & mix until light & fluffy. Scrape down the sides of the bowl & beat a few more seconds.

Add eggs, one at a time mixing on medium speed until incorporated.

Add sour cream & vanilla. Mix until incorporated.

Add flour mixture & mix completely.

Pour batter into prepared pan. Smooth top so batter is evenly spread in pan.

Bake at 350° for about 40 minutes. Cake should feel a little springy to the touch & a toothpick inserted in center should come out clean.

Cool in pan for 10 minutes. Then turn onto wire rack to finish cooling.

Raspberry Sauce

            ½ pint (about 1 cup) fresh raspberries (keep the other ½ pint to put on the cake)

            ½ cup granulated sugar (if your raspberries are not very sweet, you can add a little more sugar)

            ¼ cup water

            1 cup seedless raspberry jam

            1 tbsp GF raspberry syrup

Put raspberries, sugar & water in small saucepan. Bring to boil, then lower heat & simmer for 4 minutes.

Pour the cooked raspberries, jam & syrup into a food processor fitted with steel blade (or blender) & process (or blend) until smooth. I used a small food processor - it fit, but it was definitely full! If you have a larger food processor, it’s probably better to use that.

Chill for 2-3 hours.

When you are ready to serve, slice the cake, then sprinkle on a few raspberries, & pour a little of the sauce around &/or on top of the cake.

Notes:

The cake recipe is adapted from a recipe on preppykitchen.com – thanks John!

The raspberry sauce is adapted from the Barefoot Contessa’s recipe – thanks Ina!

Pound cake can be baked in a loaf or “in the round” in a bundt or tube pan.

The original raspberry sauce recipe calls for framboise liquer. It is my understanding that the distilling of the liqueur gets rid of the gluten. But, like vanilla, it is a matter of how confident you are in the distilling process. If you are GF by choice, it probably isn’t an issue for you. But if you are GF because of an allergy or celiac disease, I would recommend using the syrup – just to be sure.

You can also use the raspberry sauce as an ice cream topping!