POUND CAKE - RASPBERRY COULIS AND MIXED FRESH BERRIES

By akselden

Ingredients

• CAKE:
• 1 C. butter
• 1 C. granulated sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 1/2 C. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• RASPBERRY COULIS:
• 3 C. fresh raspberries (about 1 lb.) or frozen raspberries, thawed
• 1/2 C. plus 3 T. granulated sugar
• GARNISH:
• 3/4 C. fresh raspberries
• 3/4 C. fresh blueberries
• 3/4 C. fresh blackberries
• 3/4 C. fresh strawberries, hulled and quartered
• 1/4 C. confectioners' sugar, for dusting
• 1/4 C. fresh mint leaves

Details

Servings 6

Preparation

Step 1

1. Prepare a 1-quart loaf pan (measuring 8 1/2 x 4 1/2 x 2), with about 1/2 T. of butter and set aside.
Preheat the oven to 350 degrees.

2. To prepare the pound cake, place the remaining butter and the granulated sugar in the work bowl of an electric mixer fitted with a paddle attachment. Beat together on medium speed for about 30 seconds, until fluffy. Turn down the mixer to low speed and beat in the eggs one at a time, stopping to scrape down the sides of the bowl with a spatula.
Add the vanilla and mix on medium speed for about 30 seconds, until well combined.

3. Sift together the flour, baking powder, and salt in a mixing bowl, and then add to the mixer, while beating on slow speed. Stop once to scrape down the sides of the mixing bowl. When thoroughly mixed, turn the cake batter into the buttered loaf pan and transfer to the oven. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

4. Transfer the pan to a wire rack to cool. When cooled, run a paring knife around the inside rim of the pan to loosen the cake and invert it onto a platter to release.

5. To prepare the coulis, place the raspberries, granulated sugar, and 1/2 C. of water in a small, heavy bottom saucepan and bring to a simmer over medium-low heat. Turn down the heat to low and simmer for about 5 minutes. Strain through a fine-mesh strainer into a bowl, pressing down on the solids with a rubber spatula to extract all the juice. Let the mixture cool.

6. To prepare the garnish, rinse all of the berries under cold running water and transfer to a colander. Mix together gently and let the berries drain. Pat them dry with paper towels.

7. Cut the pound cake into 1" slices and place in the center of dessert plates. Drizzle 1/4 C. of the raspberry coulis around each slice of the cake. Dust with confectioners' sugar and garnish with the fresh mint sprigs. If desired serve with vanilla ice cream or vanilla custard sauce.