Heart Pound Cake

Ingredients

• 1½ cups all purpose flour
• ¼ tsp salt
• ⅛ tsp baking soda
• ½ cup (1 stick) unsalted butter, room temperature
• 1¼ cups sugar
• 3 eggs
• ⅓ cup oil
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 2 tbsp Amoretti® Red Raspberry Seedless Compound
• 2 tsp red food color

• ½ cup (1 stick) unsalted butter, room temperature
• 1¼ cups sugar
• 3 eggs
• ⅓ cup oil
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 1 tsp Amoretti® Natural Cream Cheese Extract O.S
• ½ tsp Amoretti® Raspberry Extract O.S.
• 1½ cups all purpose flour
• ¼ tsp salt
• ⅛ tsp baking soda

• quarter-sheet pan
• heart shaped cookie cutter
• loaf pan

Directions

1. Preheat oven to 350°F.
2. Spray quarter-sheet pan and line the bottom with parchment paper. Set aside.
3. Sift the dry ingredients together and set aside.
4. Cream butter and sugar together.
5. Add the eggs one at a time and then add oil.
6. Add the red food color and mix again.
7. Add Madagascar Bourbon Vanilla and Raspberry Compound, scraping the bowl, until thoroughly combined.
8. Add the dry ingredients and mix.
9. Pour the batter into the pan and spread evenly.
10. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
11. Let the cake cool, wrap and let sit overnight or chill for two hours.
12. Using a small heart-shaped cookie cutter, cut out hearts from the red sheet cake, enough to run the length of the loaf pan.

13. Preheat oven to 350°F.
14. Spray loaf pan and line the bottom with parchment paper. Set aside.
15. Cream the butter and sugar together.
16. Add the eggs one at a time and then add oil.
17. Add Madagascar Bourbon Vanilla, Natural Cream Cheese and Raspberry Extracts, scraping the bowl, until thoroughly combined.
18. Add dry ingredients and mix.
19. Spread a very thin layer of batter along the bottom of the loaf pan.
20. Gather the hearts and place them in an even line down the center of the loaf pan, on top of the poured batter.
21. Pour remaining batter on each side of the hearts and over the top, smooth top.
22. Bake for 40 minutes, then cover with a piece of parchment paper and a piece of foil. Bake another 15 minutes, until a toothpick inserted in the edge comes out clean.
23. Remove the cake from the oven and let the cake rest, still covered, in the pan for 20 minutes.
24. Invert pan and remove parchment. Let cool completely before slicing.
25. The cake will dry out quickly once it is cut, so wrapping individual slices (once cooled completely) will keep them moist until ready to serve.