Mother's Day and Comfort Food: Pound Cake

Happy Mother's Day!  When I think of mothers, I think of comfort--which inevitably leads me to think of comfort food.  And a great comfort food is Pound Cake!

Now, I know I've highlighted this song before, but I love the way "I'm a Woman" sung by Peggy Lee "tells it like it is" for mothers who care for families around the clock!  Mothers have my highest regard!

POUND CAKE

CAKE:
1 cup butter, cut into Tablespoon-sized pieces, chilled
3 eggs
3 egg yolks
2 tsp. vanilla
1 3/4 cup cake flour (if don't have cake flour, all-purpose flour will work too)
1/4 tsp. salt
1 1/4 cups sugar

RASPBERRY SAUCE:
1 lb. frozen raspberries

Let the butter sit out for about 20 minutes to slightly soften.

In a small bowl, beat the eggs, egg yolks, and vanilla with a fork until incorporated.  Set aside.

Preheat oven to 325 degrees.  Grease and flour a 9 x 5-inch loaf pan.

Use a paddle mixing attachment to whip the butter and salt together until they are smooth, for about 2 minutes.  Scrape down the bowl.

While mixing on medium speed, add the sugar to the butter mixture until light in color, for about 7 minutes.  Scrape down the bowl.

With the mixer on medium speed, add the egg mixture and beat for 3 minutes until the batter is fluffy.  The batter might have a curdled look, but that is okay.  Scrape down the bowl and make sure all the ingredients are fully incorporated.

Gently hand mix the flour into the wet batter.

Pour the batter into the prepared loaf pan and smooth the top out with a rubber spatula.  Bake for between 55 and 60 minutes or until a toothpick comes out clean at the center.  Cool the cake in the pan on a wire rack for between 10-15 minutes.  Remove from pan and let cool for another 2 hours.

To make the raspberry sauce, put the frozen raspberries in a colander and let them defrost.  When softened, mash raspberries with a fork.  Store in an airtight container in the fridge or freezer.