Sure those red, white and blue cupcakes are adorable, but more sophisticated palates will enjoy this sweet pound cake topped with berries and salty whipped cream.
Serves 8 to 10
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Preheat oven to 325 degrees. Grease and flour a 9x5x3-inch metal loaf pan.
In a medium bowl, whisk together flour, cornmeal and salt. In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. With the mixer running, add eggs one at a time until well incorporated, then add vanilla. Add the flour mixture in three additions, beating just to blend after each addition. Pour the batter into the loaf pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes and then remove from pan onto a rack to cool completely.
While the pound cake is baking, gently toss the raspberries, strawberries and blueberries with sugar and orange liqueur. Allow berries to maceratefor about 30 minutes.
Place a large metal mixing bowl in the freezer for about 15 minutes. This will keep the cream cool while whisking. Pour the whipping cream into the chilled bowl and whisk until soft peaks begin to form. Add the salt and continue whisking until stiff peaks form.
Add a heaping tablespoon of berries to each slice of pound cake and top with a dollop of whipped cream.
