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Well, well, well. Hello spring break.
I’ve got one week off from university and I’ve already spent half of it with a cough and cold. So I’m trying to make the best of my precious time off and thought I’d revisit this little ol’ baking blog.
Because raspberry + hibiscus is my newest most favorite flavor combination in the entire world, I wanted to give you a little sneak peek of what kind of recipes you’ll be seeing all summer. (Hint: everything will be raspberry hibiscus. Yes!)
I’ll pop in a few more times this week with some more recipes. I’m most definitely NOT trying to distract myself from the homework I’m not doing this week (…) so I’ve got a few more spring-y posts planned. Plus I’ve already binge-watched the latest season of Archer on Netflix, so like, what else is there to do?
This cream cheese pound cake recipe is originally from allrecipes.com, and I didn’t change much beyond tripling the vanilla extract. It only called for one teaspoon of vanilla! Haha! I don’t play that game. The cake is nice and dense. You’ll definitely want a tall glass of milk for this one. But the glaze is really the shining star here. Make any pound cake recipe you want, but make this glaze!
I found the hibiscus powder in a spices shop in town. (You can find it online too, if that’s easier.) Just a small amount is flavorful and it’s the most gorgeous color. It’s still a little early for raspberries, so I used a few drops of LorAnn’s raspberry flavor candy oil in the glaze, but if you’re reading this in the summer at the height of berry season, definitely use fresh berries instead! Omit the oil and mash the berries finely to release the juices. Then stir the raspberries and their juice into the glaze, and you’ll have a delightfully chunky, bright and fresh glaze! Mmmm. I’ll have to make this recipe again this summer. But until then, this oil does the trick!
As for the bundt pan I used, it’s this beautiful pan from Williams Sonoma. It’s a little bit smaller than bundt tube pans, at least the ones I’ve used, so I had to carefully watch my baking time. But if you’re using a normal bundt or tube pan, this recipe should bake up like a regular bundt recipe.
Cream Cheese Pound Cake
1-1/2 cups (3 sticks) unsalted butter, room temperature
8 ounces (1 package) cream cheese, room temperature
3 cups granulated sugar
6 eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
1. Preheat oven to 325 degrees. Spray bundt pan with baking spray.
2. In the bowl of a stand mixer, cream together butter and cream cheese. Add sugar and beat until fluffy.
3. Add eggs, one at a time. Scrape down the sides of the bowl as needed to make sure each egg is incorporated before adding the next. Stir in the vanilla extract.
4. Add flour and mix until just combined. Because this is a lot of batter, I prefer to stir in the flour by hand with a spatula, so that the bottom of the bowl doesn’t get missed.
5. Pour the batter into the greased cake pan, and use an offset spatula or the back of a spoon to smooth the top. Bake for around 1 hour and 20 minutes, or until a toothpick inserted in center comes out clean. If you see that the top of the cake is browning before the center is finished baking, quickly remove the cake from the oven and carefully cover the edges of the cake with foil. Place the cake back in the oven to finish baking.
6. Once the cake is done, allow it to cool in the pan for about 5 minutes. Carefully invert the cake onto a plate, and then transfer the cake to a cake stand, if desired.
for the raspberry hibiscus glaze
2 cups powdered sugar
1 tablespoons hibiscus powder
3 tablespoons milk
3 drops LorAnn raspberry candy oil
1. In a medium-sized bowl, whisk together powdered sugar and hibiscus powder. Add the milk, one tablespoon at a time, until the glaze is thick but runny. Stir in the drops of raspberry oil.
2. If you want the glaze to run down the sides of the cake and pool at the bottom, apply the glaze to the cake after the cake has cooled out of the pan for about 5 minutes. If you let the cake cool longer, the glaze won’t run down the sides and instead you can spread it over the top of the cake. However you decide to glaze it, it will still taste delicious!