Fresh Raspberries

I don't make a lot of deserts, I don't like having to measure my ingredients and I prefer savory food to sweets. My big exception is a desert with Raspberries. Costco has a big flat of fresh raspberries right now, they are big gorgeous berries. This raspberry pound cake is so good & just the right amount of sweet. You make it in a bundt pan. Click here to buy a really cute pan. If you don't make the custard it makes a great alternative to coffee cake.

Raspberry Pound Cake

5 eggs
1 2/3 cups of sugar
1 ¼ cups room temperature butter cut into pieces
2 Tablespoons Chambord
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon salt
3 cups raspberries

Preheat oven to 325
Butter & Flour a 9 inch bundt pan
In a large bowl, using an electric mixer beat eggs and sugar. Add butter & Chambord and beat until fluffy. Add all flour but 2 tablespoons, baking powder & salt
In a separate bowl toss raspberries in remaining flour. Fold them into batter.
Pour into prepared cake pan.
Bake one hour, allow to cool in pan 25 minutes
Dust with powdered sugar.

Custard Sauce

8 egg yolks
¼ cup of sugar
¼ cup Chambord
1 ¼ cup whipping cream

Combine yolks, Chambord & sugar in the top of double boiler, beat until well blended.
Place over Medium low heat, whisk until mixture is foamy, remove from heat add ¼ cup cream whisk until blended, allow to cool.
Whip remaining cream until stiff, fold into custard, cover & refrigerate.