Toasted Pound Cake w/ Fresh Summer Berries and Rebecca Sauce

By LindaW1955

Ingredients

• 1 pint raspberries
• 1 pint blackberries
• 1 pint blueberries
• 1 quart strawberries, sliced in half
• 1 Tbsp sugar
• 1 Entenmanns pound cake, cut into 1-inch slices
• mint leaves, for garnish
• Rebecca Sause
• 8 oz sour cream
• 1/4 cup brown sugar
• 1/4 cup dark rum

Preparation

Step 1

1. Toast pound cake in toaster or under a broiler until lightly browned.
2. Wash berries and mix together. Add sugar, and let macerate for at least 30 minutes.
3. In a small bowl, mix sour cream, brown sugar and rum until blended. Let sit for 30 minutes, and then stir well before serving
4. Top each slice with 1 cup berry mixture, and drizzle on Rebecca sauce. Garnish with fresh mint and serve immediately