Orange Raspberry Marscapone Pound Cake

INGREDIENTS

1 1/2 cups butter, softened
8 oz. marscapone
3 cups sugar
6 eggs
1 1/2 teaspoons vanilla
3 cups flour
1/2 teaspoon salt
6 dried orange slices
1/2 cup Raspberry jam

DIRECTIONS

 

Preheat oven to 300 degrees F. Beat butter and marscapone at medium speed until creamy for about 2 minutes then gradually add sugar. Beat until light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla , and beat just until blended. Gradually add flour and salt beating at low speed just until blended after each addition.

Pour a thing layer of batter into bundt pan. Add a layer of the grid orange slices. Add another layer of batter and then add a layer of raspberry jam. Cover jam with the rest of the batter and smooth.

Pour batter into a greased and floured 10-inch tube pan. Bake for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).

I worked with this recipe.

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