Raspberry-Almond Poundcake with Chocolate Glaze

I realized I haven't baked in the longest time (traveling to China makes that difficult, I suppose!), and I had some fresh, organic raspberries that needed using.  This is what came of it.  I've had this recipe sitting on my computer for the longest time, and I can't even remember where it originally came from.  Most likely epicurious, but who knows?  Anyway, it turned out just as a poundcake should- rich, heavy with moisture, and full of flavor!  Enjoy!

Raspberry Almond Pound Cake

Ingredients:
3 Cups Sugar
2 sticks of real butter
1/2 pint sour cream (1 cup)
5 eggs
2 tsp. real vanilla

3/4 tsp. Almond Extract

3 cups Cake flour
If you don't have cake flour, use 2 1/2 cups + 2 tablespoons of all-purpose flour
1/4 tsp. baking soda

1-1/2 to 2 cups of Fresh or Frozen Raspberries 

Directions:

Preheat the oven to 325.  Cream butter and sour cream together until light and fluffy. [I didn't have sour cream, so I used greek yogurt instead, subbing in a 1:1 ratio.] Add sugar and cream again.
Add 1 egg at a time, beating well after each. Add vanilla & beat again. Add flour & soda and mix until well blended. Carefully fold in the berries. Grease & flour a bundt pan or 2 bread pans. Fill pans, tapping side to release any air bubbles.
Bake for 1 hour and 15 minutes at 325 degrees or until a toothpick inserted in the center comes out clean. Let cake sit in pan for ten minutes, then run a knife along the edges to loosen and turn out on a plate or cake dish.  Drizzle the glaze over the top, Slice and serve as is, or top with raspberries and whipped cream.

GLAZE (I made this part up...but it worked)
about 3/4 c powdered sugar
2 tablespoons unsweetened cocoa powder
1/2 teaspoon vanilla (be generous)
2 tablespoons butter, melted
2-4 tablespoons milk

Mix the coca and powdered sugar together in a small bowl, then add the vanilla and butter.  Use a fork to whisk together.  You'll end up with a strange-looking, crumbly chocolate mixture.  Add milk slowly, 1 tablespoon at a time, until you get the consistency you want.  The glaze should be thin enough to pour onto the cake, but not so runny that it immediately runs down the sides of the cake and puddles at the bottom.

*Note: If making this cake again, I would probably use a deep, dark chocolate ganache to drizzle over the cake, rather than the chocolate glaze.  I've always got to have my chocolate fix!  Food network or epicurious have great recipes for ganache, and they're pretty easy, too.