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.

LAYERED BERRY POUND CAKE

Steps:

• Cream together the cream cheese, lemon zest, juice, and powdered sugar.
• Whip the cream to stiff peaks and gently fold into the cream cheese mixture until smooth and fluffy. Set aside.
• Using a serrated knife, level the top of the pound cake and if desired, straighten up the sides to make it a uniform rectangle. (Save the scraps for something else.)
• Slice the cake horizontally into 3 layers.
• Line a loaf pan with parchment paper that overhangs the pan, giving you two tabs to pull up to later remove the cake.
• Place one layer of pound cake into the bottom of the pan. Spread a thin layer of the cream cheese mixture followed by a later of berries and another thin layer of cream cheese. Top with another layer of pound cake and repeat, ending with the top later of pound cake and the remaining cream cheese mixture.
• Wrap the top and whole pan with plastic wrap and chill in the fridge for 4-6 hours or overnight.
• When ready to serve, use the parchment to gently lift the cake out of the pan. Serve with more berries if desired.

BERRY POUND CAKE RECIPE

Steps:

• Preheat oven to 350 degrees
• In a bowl, combine flour, baking soda, cinnamon, salt; set aside
• In a large bowl, cream butter and sugar together
• Add eggs one at a time, mixing in between
• Add vanilla extract
• Add 1/4 cup of yogurt and some of the flour mixture into the large bowl.
• Repeat with all of the yogurt and flour mixture.
• Combine.
• Pour into a prepared bundt pan.
• Top with Lingonberry Jam.
• With a butter knife, swirl the jam throughout the batter.
• Cook for 35-40 minutes or until a toothpick comes out clean.
• Cool on a cooling rack before removing the cake from the pan.
• Serve your Berry Pound Cake with fresh strawberries and blueberries.
• For an added sweetness, top the Berry Pound Cake whipped cream.

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.

GRILLED POUND CAKE WITH BERRIES RECIPE BY TASTY

Steps:

• Clean the grill grates if necessary. Preheat the grill on high heat for 10 minutes.
• Slice the pound cake into 7 1-inch (2 ½ cm) slices. LIghtly brush both sides of each slice with melted butter. Set aside.
• Hold a paper towel between tongs and dip it in the canola oil. Carefully oil the grill grates.
• Thread about 4 strawberries onto each bamboo skewer. Place the skewers on the oiled grates, cover, and grill for 2 minutes on each side without disturbing, until the strawberries have grill marks. Transfer the skewered strawberries to a cutting board and let cool slightly.
• Reduce the grill to medium-high heat.
• Cut the strawberries in half lengthwise. Transfer to a large bowl with the blackberries, sugar, and lemon juice and toss well. Let the berries macerate while you grill the pound cake.
• Arrange the slices of cake on the grates, cover, and grill for 2 minutes, then flip and grill on the other side for 2 minutes more, until the cake is well toasted with grill marks.
• Transfer the grilled cake to serving plates and top with a dollop of whipped cream and the macerated berries.
• Enjoy!

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.

FOODCHANNEL EDITOR

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.

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.

CORNMEAL POUNDCAKE WITH FRESH BERRIES

Steps:

• Preheat oven to 350 degrees. Butter and flour 9x5inch loaf pan. Combine flour, cornmeal, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients and beat just until blended.
• Pour batter into prepared pan. Bake until top is golden brown and tester inserted into center comes out clean, 45 minutes. Transfer pan to rack. Cool cake 10 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack and cool completely.
• Combine 1 cup strawberries and 1/2 cup raspberries in processor. Puree until smooth. Strain, if desired. Transfer sauce to medium bowl. Add remaining strawberries and raspberries. Sweeten with sugar, if desired.
• Cut cake into slices. Serve with berries and sauce.

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 MINT BERRIES AND CREAM

Steps:

• Process sugar and mint leaves in a processor until blended Beat softened butter at medium speed with an electric mixer 2 minutes or until creamy; gradually add 1 1/2 tablespoons mint mixture and 2 1/2 cups powdered sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until the yellow disappears.
• Add flour alternately with 1/2 cup whipping cream, beginning and ending with flour.
• Beat at low speed just until blended after each addition.
• Stir in lemon rind and lemon juice.
• Pour batter into a 8 1/2 x 4 1/2-inch greased and floured loaf pan.
• Bake at 350° for 1 hour or until a wooden pick inserted in the center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Remove pound cake from pan, and cool on wire rack.
• Beat remaining 2 cups whipping cream, 1/4 cup powdered sugar, and 1 tbsp mint mixture at medium speed with electric mixer until stiff peaks form.
• Fold in lemon curd.
• Stir together remaining mint mixture, remaining 1/4 cup powdered sugar, and strawberries.
• Serve pound cake with lemon cream and strawberries.
• Garnish, if desired.

POUND CAKE WITH FRESH BERRIES AND MAPLE WHIPPED MASCARPONE

Steps:

• Place the large, diced pound cake into a storage container.
• Combine the strawberries, blueberries, raspberries, water, sugar and peach schnapps, and mix well. Store in a separate container.
• In a mixing bowl combine mascarpone cheese with real maple (not pancake syrup). Mix well and store in a container.
• Place the pound cake cubes in the center of a bowl. Top with the marinated fruit. Place a nice dollop of the maple mascarpone on top and garnish with fresh mint.

FRESH NECTARINE CAKE WITH BLACKBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and salt gradually and mix in well. Add eggs one at a time, beating well after each addition.
• Combine flour and baking powder, sift, and quickly beat into the batter on low speed. Thin batter with a little milk if needed. Pour batter into the prepared springform pan. Arrange nectarines and blackberries on top in a decorative pattern.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Dust with confectioners' sugar and cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

BERRY POUND CAKE WITH WHIPPED CREAM

Steps:

• Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.
• Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.
• Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day.
• Put cream and confectioners' sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.