Fried Pies and Fireflies Poundcake with White Chocolate Stuffed Raspberries

Cake is the language that unites us all.--

the Pioneer Woman

I love this quote from one of the cooking women who inspires me!

I doubly love  the quote because we've been loving and sharing our Fried Pies & Fireflies Signature Pound Cake for the last two weeks!

A friend at work ordered one for 

 another friend's birthday celebration....

I really wanted to take it to another level 

and out of the corner of my eye....

saw some amazing raspberries :)

Then...my ideas just wouldn't stop flying...

sometimes it's like that... 

thank goodness!!

I decided what could be better than beautiful raspberries??? 

 Raspberries stuffed with Ghirardelli white chocolate!!  :)  

and...

we all know...

Pound Cake is just awesomely  awesome 

with a smear of butter on it....

and by smear I mean a Tablespoon or so...

just saying...

 

so....what could be better than butter....

that's right!! 

Raspberry Butter!!  

Heaven help us now!!!

Yes, that's how that first Pound Cake was transformed....

and my sweet friend at work sent me a message that her 

birthday party was all wonderful and she was on her way home 

all the while eating the leftovers out of the box :)

  Now that's some language I understand...

makes my little heart happy!! :)

Then my sweet cousin Sue's... 

notice how that's how I always refer to her??....

that's because she is super duper sweet!... 

a wonderful blessing to me and a fantastic prayer partner...

I love her!...  

anyway...her hubby John's birthday was coming up 

and I asked if they liked raspberries... 

their favorite!! I was told :)  

So I decided to make sure the first time wasn't just a fluke....

We all decided it was unanimous and a keeper!  

Wanted  to post the cake recipe again and add the 

Raspberry Butter recipe and some wonderful pictures.  

Oh...and just wait till you see how I step it up for Easter!!!  :)) 

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 Fried Pies and Fireflies Raspberry Butter

The wonderful ingredients...

 I used the smallest raspberries for the butter 

and the largest ones to stuff with the white chocolate!

Mix the butter with the confectioner's sugar till well blended...

add the raspberries...

Mix until the raspberries are just coming apart...

then I took the largest raspberries and lined them up  in their little container...

this was not the most fun process...

you know how I am...

the mechanic was at work...

I like him to do these tedious things...

just saying...

but...

I did get through it...

somehow...

probably because I knew the white chocolate part was coming...

I melted the white chocolate...

and filled one of my handy little decorating bottles...

 Worked perfectly!

Success!  

Then I closed them up and set them in the refrigerator 

until serving time...

 I put the Raspberry Butter in a cute jar....

 I baked that delicious cake...

Look at that raspberry waterfall...

Oh, my!!

Happy Birthday, John!!! :)

 

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This post was early-on...and the pictures are horrible...think I've come half-way at least!!  

And my girls are still trying to get me to the top...

bless their hearts!!

But the cake it still delicious!!! 

*****

 Fried Pies & Fireflies Signature Poundcake


3 cups cake flour
1/2 tsp salt
1/2 tsp baking powder
1 cup unsalted butter, softened
1/2 cup butter flavor Crisco
3 cups sugar
5 large eggs
1 cup buttermilk
1 tsp vanilla
1 tsp almond extract
1 tsp coconut extract

 

 Cream the butter and butter Crisco on high speed for 6 minutes.

 Reduce speed and add the sugar gradually.  

Add the eggs one at a time, beating well.

In small bowl, combine buttermilk and the extracts.

(Not sure why my text suddenly turmed colors and is underlined--but it's 3:30 in the morning and it won't stop, so we're going with it--ok?)

Add the buttermilk mixture alternately with the mixture of flour, baking powder and salt.

(Ok, I think we're going back to normalcy now...as if...) 

Isn't this just yummy looking??  
I bet you can't wait to lick the bowl!!! 
It's my very favorite part!! :)

Anyway, get the paddle out of your mouth and 
pour the batter into a well greased and floured bundt pan. 

Bake 325 degrees for 45 minutes.  
Then cover lightly with foil and bake additional 45 minutes 
and test with wooden pick for doneness.  

Cool in pan 20 minutes and turn out of pan and then 
back over onto plate to cool.  

It will turn out perfect like this, your whole house will smell wonderful and your family will love you forever!  

(It's extra yummy warm and spread with butter..just saying...:)