Try something more sophisticated than red, white, and blue cupcakes with this delicious cornmeal pound cake, topped with fresh berries and a touch of salty whipped cream. It is sure to please those with refined tastes.
Serves 8 to 10
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Ingredients
1 cup all-purpose flour
5 large eggs, beaten to blend in a medium bowl
1 cup yellow cornmeal
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1/3 cups sugar
One teaspoon of vanilla extract
1-pint raspberries
1/2 cup whipping cream
1-quart strawberries, sliced
A cup sugar
1-pint blueberries
One cup of orange liqueur
1/4 teaspoon Kosher salt
Procedure
Preheat oven to 325 degrees. Grease and flour a 9x5x3-inch metal loaf pan. In a medium bowl, whisk together flour, cornmeal, and salt. In a separate bowl, using an electric mixer, beat butter and sugar until light and fluffy. With the mixer running, add eggs one at a time until well incorporated, then add vanilla. Add the flour mixture in three additions, beating to blend after each addition. Pour the batter into the loaf pan and bake for about 1 hour and 15 minutes. Cool in pan for 15 minutes and then remove from pan onto a rack to cool completely.
While the pound cake is baking, gently toss the raspberries, strawberries, and blueberries with sugar and orange liqueur. Allow berries to macerate for about 30 minutes.
Place a large metal mixing bowl in the freezer for about 15 minutes. This will keep the cream cool while whisking. Pour the whipping cream into the chilled bowl and whisk until soft peaks begin to form. Add the salt and continue whisking until stiff peaks form.
Add a heaping tablespoon of berries to each slice of pound cake and top with a dollop of whipped cream.
