by
Grandma George
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Great gifts for giving
The perfect addition to any gift basket
Great idea for the holidays or any special occasion
~ Berries & Pound Cake Parfait ~
~Pound Cake~
2 cups cake flour
1 t baking powder
1/2 t salt
3/4 cup unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs
1/4 cup milk
1/4 cup pure maple syrup
1 t vanilla extract
1/2 t almond extract
~Lemon Cream~
2 cups heavy cream
1 T sugar
1/2 t grated lemon zest
1 t lemon extract
2 cups mixed raspberries, blackberries and
sliced strawberries
mint sprigs, for garnish
Preheat oven to 325F.
Butter and flour a 4 1/2x8 inch loaf pan. Sift together
the flour, baking powder, and salt. In the large bowl of
an electric mixer at medium speed, cream the butter and
sugar until fluffy. Add the eggs one at a time and beat
until well combined. In a bowl, combine the milk, syrup,
and extracts. Add the flour mixture alternately with the
milk mixture to the butter mixture, beginning and ending
with the flour, mixing until just combined. Gently scrape
the batter into the prepared pan and bake for 1 hour, or
until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes; remove
the pan and cool the cake completely on the rack. Make
the lemon cream: In the large bowl of an electric mixer
at medium-high speed, beat the cream and sugar until soft
peaks form. Add the lemon zest and extract and beat until
combined. Slice the cake crosswise into 1/2 inch thick
slices. With a 2-inch star-shaped cookie cutter, cut out
stars. Lightly toast the stars in a toaster oven. Spoon
some cream into each bowl. Top with some berries,
2 cake stars, and a mint sprig.
Serves 6
*~*~*~*~*~*~*~*~*
Use wrapping paper to decoupage a plate. Place cake
on plate. Decoupaged plate is for decorative use
only. Wipe clean with damp cloth.
Cover with Saran Wrap.
Add recipe card.
