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Old Fashioned Pound Cake with Raspberry Sauce

"A classic old-fashioned pound cake with fresh raspberry sauce."
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4 h servings 572 cals
Original recipe yields 14 servings (1 10-inch tube pan)


  • Calories:
  • 572 kcal
  • 29%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 72.3g
  • 23%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  2. Sift together the flour, salt and nutmeg. Set aside.
  3. Beat the butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated.
  4. Pour the batter into the prepared pan. Bake in the preheated oven until a wooden toothpick inserted in center comes out clean, about 1 hour and 15 minutes. Cool in pan on wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
  5. For the raspberry sauce: combine raspberries, 1/4 cup sugar, and 1 teaspoon creme de cassis in a medium bowl. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.

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Read all reviews 15
  1. 20 Ratings

Most helpful positive review

I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!!

Most helpful critical review

did not like this i even added another cup of flour and had to throw them all away.

Most helpful
Most positive
Least positive

I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!!

Mmm! Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharing! I'm a kid so I can't use liquor, but I boiled some raspberries in sugar and water unti...

Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific.

Wow! This was sooo good. This is now favorite dessert. Delicious, easy to make and pretty too. Thanks for the recipe.

Oh, oh, oh, this was soooooo good!!! I love raspberries and this was a perfect treat! I know it's not the most healthy cake in the world, but it is now my favorite. Thank you for sharing Kim!

I absolutely LOVED this cake. Thanks so much for sharring it with us!!! Niblet

Excellent. What a great combination.

Wow! What an awesome cake. Sweet and beautiful. I made it exactly as directed. One sneak trick..if you're going to invert it after you cook it, eat the crunchy crust that comes from baking ...

This makes a ton of cake. I made a full loaf, two smaller loafs, and an even smaller loaf of it. It's a guessing game as to how long they take.