Old Fashion Pound Cake with Honey Whipped Cream

Arrange a rack at center position and preheat oven to 325 F. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan. Cut parchment paper to fit bottom of the pan and butter and flour it.

Sift together flour, ginger, baking powder and salt into a bowl. In another bowl whisk together only one of the eggs, milk and vanilla.

Place butter and sugar in mixing bowl of an electric mixer, and on medium speed (using a paddle attachment if you have it), beat until mixture is light and creamy, 6 minutes. Stop machine to scrape down sides of bowl as necessary. One at a time, add the 3 eggs, beating until each is incorporated before adding the next and scraping down sides of bowl as necessary.

Lower speed and add 1/3 of the flour mixture, beating until incorporated, then gradually add half of the milk/egg mixture and beat until incorporated. Repeat with another 1/3 of the flour and other half of the milk. Finally beat in remaining 1/3 of flour. Pour batter into prepared pan, smooth top, and bake until golden and a toothpick inserted in the middle comes out clean, about 1 hour and 10 minutes. Remove and cool in pan 5 minutes. Remove from pan and cool on a rack. (Cake can be prepared 2 days ahead; wrap in plastic and store at room temperature.)

With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and drizzle honey into whipped cream. Continue whipping until stiff peaks form. With a whisk, fold in the sour cream. This will deflate the whipped cream slightly. (Cream can be prepared 1 day ahead; cover and refrigerate.)

Garnish cake with berries, and if desired, sprinkle with confectioner’s sugar and add some mint. Serve each slice with a dollop of cream and some berries.