Fabulous served with whipped cream, ice cream or simply on its own. Summer on a plate. If you like oranges and raspberries, you’re going to crave this fantastic pound cake! It’s bursting with a fresh fruit flavor and the orange glaze that adorns this loaf is a triumph in itself. This might be an unusual combination, but sweet raspberries and plump citrus orange give this cake a flavor to die for! I hope you love it as much as I do. Using a failsafe pound cake recipe it’s easy too! To keep the raspberries from adding too much moisture to the cake, they need to be coated in flour before adding them to the batter. Note: you can use frozen raspberries for this recipe, but make sure they are fully thawed and drained of excess juices and then you can coat them with the flour.
When Your Cake Batter Curdles
When using a creaming method for cake batter, the mixture can often curdle (see image below). This can happen when the beaten eggs are added to the sugar & butter mixture too quickly, causing the mixture to separate. This can cause the air to escape and make the finished heavier and sometimes cause large holes to appear in the cake. You can fix this by continuing to beat the mixture until it because smooth. To do this faster, you can wrap a warm, damp dishtowel around the bowl as you re-beat the mixture. Don’t worry though – If it does curdle, the cake won’t be as light, but it’s not a total disaster.
Step by Step Instructions
Cream the butter and sugar until light and fluffy. Add the eggs. Pour in the orange juice and orange zest. Mix until fully combined. Fold in flour by hand in 2 additions. Fold in the flour-coated raspberries. Swirl the raspberry jam on the top of the cake using a toothpick. Bake in the oven for around an hour or until a toothpick comes out clean. Whisk the orange juice and sugar to make the glaze. Prick the cake and drizzle over the glaze. Serve and enjoy! Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
