I saw these beautiful berries at the grocery yesterday and knew I would make this pound cake with them. This pound cake truly lives up to its name as it requires four eggs and the final result is quite dense. Serve with fresh whipped cream with a nip of vin santo or Grand Marnier or just a shot of either liquor.
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| Adding a bit of orange zest brightens the flavor |
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| Mix and mash about three tablespoons of the flour mixture with the raspberries |
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| Just fold in the mashed raspberries gently or you might end up with a pinky-purple cake |
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| Bake for one hour |
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