About this recipe: This sponge cake is traditionally called a pound cake. The original pound cakes had 1 lb (454g) of butter, sugar, eggs and flour in them. This recipe is slightly off the traditional 1 lb values, but is delicious nonetheless. It's a light sponge cake served with raspberry sauce - ideal for afternoon tea.
Fresh raspberries are pretty expensive and only available during the summer months. Substitute in frozen raspberries if you wish. Allow to thaw, then drain before continuing with the recipe.
this recipe was gr8 worked wonders for my friends birthday cake - 08 Apr 2012
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!! - 12 Oct 2007 (Review from Allrecipes US | Canada)
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 until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious! - 09 Aug 2008 (Review from Allrecipes US | Canada)