To The Manor Born Pound Cake

To The Manor Born Pound Cake

My pièce de résistance is a beautiful pound cake swimming in silky-smooth whipped cream topped with fresh and fragrant berries. 

INGREDIENTS

1 Cup Packed Light Brown Sugar

1 Cup Softened Butter

5 Eggs

1 Teaspoon Vanilla Extract

1 3/4 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

Sweetened Whipped Cream

Assorted Berries

Preheat your oven to 350º F.  Grease and flour a 9x5x3 inch loaf pan.  In a large size bowl, beat the sugar and butter until fluffy.  Beat in the eggs one at a time.  Add the vanilla.  In a separate bowl combine the flour, baking powder and kosher salt.  Gradually add the flour mixture into the sugar mixture.  Pour the batter into the loaf pan and bake for 1 hour.  Remove from the oven and let cool for 10 minutes before turning out onto a rack to cool completely.  Garnish with berries and whipped cream. Serves 8

 

Sweetened Whipped Cream

1 Cup Heavy Whipping Cream

3 Tablespoons Sugar

1/2 Teaspoon Vanilla Extract

 

Chill a medium size bowl in the freezer for 1 hour. Remove the bowl from the freezer and add the whipping cream, sugar and vanilla.  Beat on medium high until soft peaks form.  Serve immediately or refrigerate up to 3 hours. 

 

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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