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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Modena Aceto Balsamico Raspberry Pound Cakes

Vanilla Cakes 

  • Four cups cake flour
  • Two eggs
  • Two teaspoons vanilla extract
  • Three quarter cup granulated sugar
  • Finely grated orange zest
  • Four light butter sticks
  • One half teaspoon salt


Cake Topping

  • One quarter cup aceto balsamico balsamic vinegar
  • One cup fresh raspberries
  • One cup fresh strawberries
  • One cup fresh blueberries
  • Two tablespoons water
  • One quarter cup granulated sugar


Let the oven preheat at 325 degrees while you slice up the strawberries. Using two medium size cake dishes, butter the insides and put parchment paper on the bottom of each pan. Then butter the paper as well. Sprinkle the cake flour on top of the buttered paper.


Making The Cakes 

Take out a mixing bowl and an electric mixer. Blend the butter and then add the sugar. Beat until soft and then add the vanilla. Adding one egg at a time, beat the eggs until well mixed. Put in the orange zest and blend well. Pour in the flour and stir it in without mixing. Pour the batter into the prepared dishes. Put in the oven for one hour and then remove and set on a wire rack to cool after loosening the sides from the pan.


Making The Sauce

Simmer after mixing all the sauce ingredients together in a medium saucepan over low heat for four minutes. Remove and serve with the cake.


One Response to “Modena Aceto Balsamico Raspberry Pound Cakes”

  1. Lisa LaRocco
    March 14th, 2014 09:47

    This is an old fashion recipe my Grandma use to make. Simple and delicious is always better!

    We use to always have it for the holidays. I had forgotten about it. It would be great for this Easter. Thanks for sharing!


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