White Chocolate Raspberry Pound Cake

My mom wanted to have a pound cake with strawberries that she bought so she asked me to picked one up at the store.  Really??  I don't pick up baked goods at the store, I bake them.  I asked her if she would be okay with me making one.  I checked to see if there was one at the store but there wasn't....I got to make one but it took a few days for them to give me enough time to make it.

I had two recipes that I was trying to decide between and I went with a new one that I hadn't made before.  It was a risk but one that I was willing to take in order to try something new.  The recipe that I had was for Almond Joy Pound Cake (gotten from a blog that seems to have shut down) which was a little different then what I was looking for so I decided that I would just change it a little.

I pulled out all of the ingredients and figured out if I needed anything else but luckily I had everything I needed to make this including a white chocolate raspberry coffee creamer that I got for free at Harris Teeter a little while ago.

The first step was to cream the butter and shortening in the mixer.  My son decided that he needed to help with this so he showed Daddy how good he was at baking.  Then, we added the sugar and eggs taking turns in between to allow them to mix completely.  My son was eager to get to the next ingredient but I told him that we needed to wait for it to full incorporate.  See even baking can be a vocabulary lesson for 5 year olds!

Luckily, my son gave up on the adventure of baking the pound cake.  The next step was to add 3/4 cups of flour and alternate with the water and creamer.  I finally added the remaining ingredients.

My husband picked out the mum bundt pan (because I have a serious bundt pan addiction and we have a lot).  He used the cake release which can be found at AC Moore to coat the pan with a brush.

Here is what it looks like after it is painted.

I poured the batter into the pan and realized that I had way too much batter.  I put some into another greased bowl.  I put them in the oven to bake which was a little challenging because the mum has weird points that have trouble sitting flat on the oven rack.

I learned quickly that I didn't take enough out of the pan because both the small bowl and the bundt pan overflowed!!  Oops!  I had to put aluminum foil under the pan so that there wasn't any more mess in the oven.... might need to clean my oven soon.  UGH!

We got out the smaller test cake and my mom, dad, husband and I all got a taste and agreed that it was super tasty.  It was also really fragrant when it was hot but not as much when it cooled off.

We waited patiently for the full cake to come out of the oven.  When it did, it had a great crust on the top (which would soon be the bottom when it was flipped out of the pan).

It came out cleanly and looked beautiful.

There was a nice crust on the outside of the cake and it was so soft and moist inside.

My husband decided to have a slice plain which he really enjoyed.

My father decided to have one with strawberries.  Since he is messy, I put his in a bowl so that he wouldn't loose strawberries all over the table.

I hope that you try some for yourself which ever way you like your pound cake but this is amazing cake.

White Chocolate Raspberry Pound Cake

Ingredients:
1 cup margarine
1/2 cup shortening
3 cups sugar, divided
5 eggs
1 tsp salt
1 tsp baking powder
3 cups flour, divided
3/4 cup liquid flavored creamer (I used white chocolate raspberry)
1/4 cup water

Directions: 

Preheat oven to 325 degrees. Grease and flour (or use cake release) in a Bundt or tube pan. Cream together margarine and shortening. Add 1/4 cup of the sugar and stir; add one egg and stir again. Repeat this process until all the remaining sugar and eggs are stirred into the creamed mixture. Mix in salt and baking powder; add 3/4 cup of the flour. Continue to mix adding creamer and water alternately with remaining flour.  Pour into prepared pan and bake for one hour at 325 degrees. Reduce heat to 300 degrees and bake for 15 – 20 more minutes. Cool completely. Invert onto serving plate.

Shared on Homemade Monday at Frugal by Choice