Reviews (2) Add Rating & Review 24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2 Martha Stewart Member Rating: Unrated 11/07/2011 Waow!! I have made this twice now - coming up as my fav. Thanks for this. Martha Stewart Member Rating: Unrated 11/04/2008 Wow! Looks great- Delicious dessert! ;)
Back to Berry Pound Cake with Whipped Cream All Reviews for Berry Pound Cake with Whipped Cream - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Berry Pound Cake with Whipped Cream Recipe Summary Servings: 20 Yield: Makes 2 loaves
Ingredients Ingredient Checklist 1 cup (2 sticks) unsalted butter, softened, plus more for pans 2 3/4 cups all-purpose flour 1/2 cup cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 2 1/4 cups granulated sugar 1 1/2 teaspoons pure vanilla extract 3 large eggs, plus 1 large egg white 1 cup whole milk 1 1/2 cups heavy cream 1 tablespoon confectioners’ sugar 1 cup (about 4 ounces) fresh blueberries 1 cup (about 4 ounces) fresh raspberries
Cook’s Notes The cakes have a dark, crusty exterior and a moist, vanilla-kissed interior. Pipe the cream onto the cakes with a pastry bag fitted with a leaf tip – practice first on parchment paper, weaving back and forth to create a ruffly pattern. Then pile on plenty of berries to make the cakes as vibrant as the Stars and Stripes.
Gallery Berry Pound Cake with Whipped Cream
Recipe Summary Servings: 20 Yield: Makes 2 loaves
Gallery
Berry Pound Cake with Whipped Cream
Berry Pound Cake with Whipped Cream
Berry Pound Cake with Whipped Cream
Recipe Summary Servings: 20 Yield: Makes 2 loaves
Recipe Summary
Servings: 20 Yield: Makes 2 loaves
Servings: 20
Yield: Makes 2 loaves
20
Makes 2 loaves
Ingredients
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more for pans 2 3/4 cups all-purpose flour 1/2 cup cake flour (not self-rising) 1 tablespoon baking powder 1 teaspoon salt 2 1/4 cups granulated sugar 1 1/2 teaspoons pure vanilla extract 3 large eggs, plus 1 large egg white 1 cup whole milk 1 1/2 cups heavy cream 1 tablespoon confectioners’ sugar 1 cup (about 4 ounces) fresh blueberries 1 cup (about 4 ounces) fresh raspberries
Directions
Preheat oven to 350 degrees. Butter two 8 1/2-by-4 1/2-inch loaf pans. Line with parchment paper, allowing a 1-inch overhang on long sides. Butter parchment; set aside. Whisk together flours, baking powder, and salt in a medium bowl; set aside.
Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk.
Divide batter evenly between prepared pans. Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes. Let cool on a wire rack 15 minutes. Lift cakes out; let cool completely on rack. Trim tops of cakes level. Cakes can be stored at room temperature, covered, up to 1 day.
Put cream and confectioners’ sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form. Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113). Pipe a ruffled pattern on tops of cakes. Pile blueberries in center of 1 cake, and raspberries in center of the other.
Cook’s Notes The cakes have a dark, crusty exterior and a moist, vanilla-kissed interior. Pipe the cream onto the cakes with a pastry bag fitted with a leaf tip – practice first on parchment paper, weaving back and forth to create a ruffly pattern. Then pile on plenty of berries to make the cakes as vibrant as the Stars and Stripes.
Cook’s Notes
The cakes have a dark, crusty exterior and a moist, vanilla-kissed interior. Pipe the cream onto the cakes with a pastry bag fitted with a leaf tip – practice first on parchment paper, weaving back and forth to create a ruffly pattern. Then pile on plenty of berries to make the cakes as vibrant as the Stars and Stripes.
Reviews (2)
Add Rating & Review 24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 11/07/2011 Waow!! I have made this twice now - coming up as my fav. Thanks for this. Martha Stewart Member Rating: Unrated 11/04/2008 Wow! Looks great- Delicious dessert! ;)
Reviews (2)
Add Rating & Review 24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
Add Rating & Review
24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
24 Ratings 5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
5 star values: 6 4 star values: 4 3 star values: 9 2 star values: 3 1 star values: 2
Martha Stewart Member Rating: Unrated 11/07/2011 Waow!! I have made this twice now - coming up as my fav. Thanks for this. Martha Stewart Member Rating: Unrated 11/04/2008 Wow! Looks great- Delicious dessert! ;)Martha Stewart Member
Rating: Unrated 11/07/2011
Waow!! I have made this twice now - coming up as my fav. Thanks for this.
Rating: Unrated
Rating: Unrated 11/04/2008
Wow! Looks great- Delicious dessert! ;)
All Reviews for Berry Pound Cake with Whipped Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Berry Pound Cake with Whipped Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
