Tuesday, August 13, 2013

Raspberry White Chocolate Pound Cake

1 1/2 C. flour ($.15)
1/2 teaspoon baking powder ($.05)
1/4 teaspoon salt ($.05)
3 oz. cream cheese, softened ($.20)
1 stick butter, softened ($.30)
1 1/2 cups sugar ($.15)
1/4 C. slivered almonds ($.15)
4 eggs ($.30)
1 tsp. vanilla ($.05)
1/3 C. white chocolate chips
1/2 cup fresh or frozen raspberries ($.30)

1/2 C. powdered sugar ($.10)
1 to 2 tsp. milk ($.05)

Heat oven to 325 F.
Light grease a 9x5-inch loaf pan.

In a medium bowl, combine the flour, baking powder, and salt.

Using a mixer, cream the cream cheese and butter on medium-low speed until well combined, about 2-3 minutes. Add the sugar to the mixer bowl and continue beating until fluffy, scraping the sides of the bowl as necessary. Add the eggs, on at a time, mixing well after each egg.  Mix in the vanilla extract. Slowly beat in the flour mixture until just combined, stir in the white chocolate chips.  The dough will be sticky.

Pour half of the batter to the prepared pan, drop in the raspberries evenly, then top with the remaining batter and smooth the top.

Bake for 65-70 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached, top should be golden brown. Cool the cake, then transfer to a large plate.

Whisk together all ingredients and pour over cooled cake.
Serve while warm or room temperature.

Yields: 10-12 servings
Cost: $2.05
Cost per serving: $.21

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