Fall is not usually the season you think of raspberries, but when I saw this Vanilla Bean and Raspberry Pound Cake by Zoë Francois as a Cake Slice Baker's choice, I knew it would be the one to make.
Raspberries are a little tart right now, so I picked up a bag of frozen. They did fine, but fresh ones would probably be a little better.
I did like running into those big ol' pockets of berries, though.
This incredibly delicious cake is easy to make, but takes a ton of ingredients. It's a true pound cake.