This recipe from the Fannie Farmer Baking Book is for a Raspberry Liqueur pound cake. I had a bottle of Chambord on hand so just had to try it. Plus raspberry is my favorite fruit.
My tasters were pleased with the cake. It is a denser and moister cake as there is no leavening except the eggs. This is a recipe I will make again. It is a change from the citrus flavor pound cakes which are much more common.
Raspberry Liqueur Pound Cake
1 10 inch tube or bundt cake pan or two 8 1/2 x 4 ½ x 2 ½ loaf pans
5 eggs
2 cups all-purpose flour
½ teaspoon salt
16 tablespoons (2 sticks or 1 cup) butter, softened (just till you can slightly bend the stick or cool room temperature).
1 ⅔ cup sugar
¼ cup raspberry liqueur
¼ cup milk
Preheat the oven to 350°F. Grease and flour the pan or pans you are going to use
Put the uncooked eggs in a bowl and pour hot tap water over them. Let them stand a few minutes to warm the eggs gently.
Combine the flour and salt, and sift them together onto a large piece of waxed paper. Put the butter in a large mixing bowl, and beat until creamy and smooth. Slowly add the sugar and continue beating until thoroughly blended. Add the eggs two at a time, beating well after each addition (you will have only one egg left for the last addition). Continue beating until light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until blended; and then beat in remaining flour mixture. Add the raspberry liqueur and milk and beat until the batter is smooth and well blended.
Spread evenly in the prepared pan or pans. Bake in the tube or bundt pan about 1 hour, and the loaf pans about 45 minutes, or until a toothpick in the center of the cake comes out clean. Remove from oven, cool in pan for 5 minutes, then turn out onto a rack and cool completely.
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