Pound Cake With Fresh Berries And Maple Whipped Mascarpone Recipes

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GRILLED POUND CAKE WITH BERRIES



Grilled Pound Cake with Berries image

The toasty flavor of lightly grilled pound cake makes it the perfect accompaniment for summertime berries. Lemon-kissed whipping cream is a delightful finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 cup sliced fresh strawberries
1 cup fresh raspberries
1 cup fresh blueberries
5 tablespoons sugar, divided
1 tablespoon minced fresh mint
1 cup heavy whipping cream
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 tablespoons butter, softened
6 slices pound cake (about 1 inch thick)

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.

Nutrition Facts : Calories 377 calories, Fat 27g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 193mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 3g fiber), Protein 3g protein.

MASCARPONE CHEESE POUND CAKE



Mascarpone Cheese Pound Cake image

This cake is simply delicious! It is light, it melts in your mouth, and it is easy to make. Your family, friends and relatives will enjoy it so very much.

Provided by SassyMom3

Categories     Dessert

Time 1h15m

Yield 6-8 slice pound cake, 6-8 serving(s)

Number Of Ingredients 17

1 cup butter, room temperature
1/2 cup shortening
3 cups granulated sugar
1 (16 ounce) container mascarpone cheese or 1 (8 ounce) package cream cheese, room temperature
3 cups all-purpose flour, sifted before measuring
6 eggs
1 tablespoon vanilla extract
1 pint raspberries
1 quart strawberry
1 pint blueberries
1 pint blackberry
1 cup sugar
1 cup orange liqueur
1 bunch of fresh mint
1 lb cake
whipped cream, for garnish
fresh mint sprig, for garnish

Steps:

  • In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in mascarpone cheese. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes or until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
  • For Berry Salad:.
  • In a large bowl, add all berries and sugar.
  • Mash berries slightly and add orange liqueur. Let sit for 30 minutes until ready to serve.
  • Slice pound cake and top with macerated berries and whipped cream. Garnish with mint.

Nutrition Facts : Calories 1351.8, Fat 54.2, SaturatedFat 25.4, Cholesterol 267.3, Sodium 346.4, Carbohydrate 207.4, Fiber 10.8, Sugar 148.2, Protein 15.4

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