Almond pound cake with raspberry swirl from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 98) by Erin Jeanne McDowell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on May 18, 2022

    Found using goop to grease my pan helped loads. (Goop = 1 part of each of the following — flour, shortening and veg oil).

  • anya_sf on March 20, 2018

    The cake stuck to the pan. Although I tried hard to keep the jam away from the edges of the pan, it all sank to the bottom while baking, and the cake stuck wherever the jam leaked through. So the top was all torn and there was no swirl at all. Nevertheless, you could still taste the caramelized jam on the crust. I would try this again if I could figure out how to keep the jam from sinking. Or maybe I might add some fresh raspberries instead. The cake itself is fantastic - very soft and tender with a lovely almond flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.