Pound Cake With Berries And Nectarines Recipes

GRILLED POUND CAKE WITH BERRIES

Steps:

• In a large bowl, combine the strawberries, raspberries, blueberries, 2 tablespoons sugar and mint; set aside. , In a small bowl, beat cream until it begins to thicken. Beat in remaining sugar. Add lemon juice and zest; beat until soft peaks form. Cover and refrigerate until serving., Spread butter over both sides of cake slices. Grill, uncovered, over indirect medium heat for 1-2 minutes on each side or until light golden brown. Serve with berry mixture and whipped cream.

BERRY NECTARINE BUCKLE

Steps:

• For topping, in a small bowl, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside., In a large bowl, cream the butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Set aside 3/4 cup batter. Fold blueberries into remaining batter., Spoon into a 13x9-in. baking dish coated with cooking spray. Arrange nectarines on top; sprinkle with remaining sugar. Drop reserved batter by teaspoonfuls over nectarines. Sprinkle with raspberries, blackberries and reserved topping., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

LEMON POUND CAKE WITH BERRIES AND WHIPPED CREAM

Steps:

• Preheat oven to 325°F. Butter and flour two 9x5x2 3/4-inch metal loaf pans. Line pan bottoms with waxed paper. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat 3 cups sugar, butter, and shortening in large bowl until well blended. Add eggs 1 at a time, beating to blend after each. Beat in dry ingredients in 3 additions alternately with milk in 2 additions. Beat in lemon juice and lemon peel. Divide batter between prepared pans.
• Bake cakes until tester inserted into center comes out clean, about 55 minutes. Cool cakes in pans 15 minutes. Turn cakes out onto racks; peel off paper. Cool completely.
• Combine strawberries, blackberries, and remaining 1/3 cup sugar in small bowl and toss gently to blend. Let stand until juices form, at least 30 minutes and up to 2 hours.
• Cut 1 cake crosswise into slices. Serve with berries and whipped cream.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°F.
• Spray a bundt pan or tube pan with non-stick cooking spray.
• In a medium-sized mixing bowl, cream the butter and the cream cheese with sugar.
• Mix in the salt, vanilla, and almond extract.
• Add in the eggs, one at a time while mixing.
• Sift in the cake flour and mix or stir until just incorporated.
• Bake for 1 ½ hours, and then remove cake from oven and place on a wire cooling rack for 20 minutes. Then invert the pan and remove the cake to a serving plate.

GRILLED POUND CAKE WITH DRUNKEN BERRIES AND SYLLABUB

Steps:

• For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar. Blend until the grains of sugar are no longer visible. Beat in the vanilla. Then add the eggs and flour alternately. Grease and flour 2 loaf pans or a 9- by 9-inch cake pan. Pour the batter into the pan(s) and bake for 1 hour. Then remove and let cool on a wire rack.
• For the syllabub: In a large bowl, combine the heavy cream and granulated sugar. Whip with a whisk or hand mixer until the cream is whipped and fluffy. Slowly fold in the sherry, brandy, vanilla extract and lemon zest. Place the bowl in the refrigerator to set up.
• For the berries: In a large bowl, combine the berries and wine. Add the granulated sugar and mix. Cover and let sit to bring to room temperature. (You can put it in the refrigerator, I just happen to like the berries at room temp. Whatever floats your boat.)
• To serve: Preheat a grill, grill pan or broiler. Cut the pound cake into 1/2-inch thick slices. Stir the brown sugar into the warm melted butter. Brush both sides of the pound cake slices with the melted butter and brown sugar.
• Place the slices on the hot grill or under the broiler. If using a grill, get grill marks on both sides. If using a broiler, get some golden brown color on both sides.
• Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate. Try and get some height. With a slotted spoon, ladle a good scoop of berries over the pound cake. Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.

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Steps:

• 1 Remove cake from loaf pan; line pan with plastic wrap, leaving overhang. Cut cake lengthwise into four 1/2-inch-thick slices, keeping slices in order. Place bottom cake slice in prepared pan. Spread 1/2-inch-thick layer ice cream over cake. Spread jam over bottom side of second cake slice; place jam side down in pan. Repeat layering 2 times. Cover with plastic and freeze until set, at least 2 hours or overnight. 2 Toss nectarines and blackberries in large bowl with sugar. Let stand until juices form, about 30 minutes. 3 Using plastic overhang, lift cake out of pan. Remove plastic wrap. Cut cake crosswise into sixteen slices. Transfer slices to plates. Spoon fruit mixture over cake. Garnish with whipped cream, if desired, and serve immediately.

POUND CAKE SQUARES WITH BERRIES

Steps:

• Bake each pound cake in a loaf pan according to package directions. Allow to cool. Using a large serrated knife, trim crust off all sides of cake to make an even rectangle. Slice the rectangle in half lengthwise, then cut each piece in half lengthwise. Cut each long section crosswise three times to make 16 small squares. Repeat with second loaf.
• Using a small serrated knife, cut a square from the center of each cube, leaving a 1/2-inch wall around the edges. Remove the cut sections carefully, making sure to leave enough cake on the bottom to hold the filling.
• Place the squares on an unlined baking sheet. Brush the upper edges of the cake squares with the melted butter using a pastry brush. Place under broiler for a few minutes until lightly toasted, making sure to watch closely - the squares brown quickly. Remove from oven and let cool.
• These can be made up to 2 days ahead. If storing, pound cake squares can be transferred to airtight containers or placed closely together on a baking sheet and covered with plastic wrap, and stored in the refrigerator.
• Place the whipping cream in the bowl of an electric mixer and whip until soft peaks form. Add the sugar slowly and whip until slightly stiff. Place a spoonful of whipped cream on each square, topped with sliced and whole berries, and serve.