Perfect For: Baking, Broiling, Roasting
Maple Berry Pound Cake
INGREDIENTS
- 1 ½ cups all-purpose flour
- 1 tsp. baking powder
- ½ tsp salt
- ¼ cup Botticelli Botticelli Baking Olive Oil
- 1/2 cup granulated sugar
- 1 cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- ½ cup fresh blackberries
- ½ cup raspberry jam
- ¼ cup powdered sugar
- Fresh berries for garnish
PREPARATION
Preheat oven to 350F.
Grease and flour a loaf pan and set it aside.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and maple syrup.
Gradually add the flour mixture to the butter a large spoonful at a time alternating with the milk. Mix until just combined.
In a small mixing bowl, evenly mix the berries. Gently fold in 1 cup of the berries into the batter.
Pour half of the batter into the prepared loaf pan.
Spoon ¼ cup of raspberry jam over the batter. Top with the remaining bater, then spoon the remaining jam on top. Using a toothpick, swirl the jam into the batter.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
Once cooled, turn out onto a wire rack to cool completely.
In a small bowl, mix powdered sugar with enough water to make a thick but pourable glaze. Drizzle over the cooled cake letting it drip down the sides. Garnish with fresh berries, slice and enjoy.