Raspberry Pound Cake with Vin Santo Cream

Ingredients

• Pound cake
• 1 ½ cups all-purpose flour, plus more for dusting the loaf pan
• 1 teaspoon baking soda
• 2 teaspoons orange zest (from 1 medium orange)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 ¹/₃ cups sugar
• + 8 more ingredients
• • ½ cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • 3 tablespoons powdered sugar
  • 3 tablespoons Vin Santo wine or Moscato wine

Cream

View full recipe at SpringPad