Pound cake with fresh Fruit and Bourbon whipped Cream
nancy wright
12 servings
ingredients
- 3 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 lg eggs
- 1 tblsp vanilla extract
- 1 cup buttermilk
- Powdered Sugar
- Lightly sweetened sliced fresh fruit
- Bourbon whipped cream
- 2 cups chilled whipping cream
- 6 tblsp golden brown sugar
- 3 tblsp bourbon
directions
- 1
Preheat oven to 350, Butter and flour 10x4 in angel food cake pan. Sift flour, baking soda and salt into small bowl. Using electric mixer, beat 3 cups sugar and butter in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in vanilla. Add flour mixture alternately with buttermilk in 3 additions each, beating just until blended after each addition. Transfer batter to prepared pan.
- 2
Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Cool cake in pan on rack 20 minutes. Run knife around pan sides and center tube to loosen cake. Turn cake out onto rack and cool completely. Transfer cake to platter. Sift powdered sugar over cake. Serve with fruit and whipped cream
- 3
Bourbon Whipped Cream
- 4
Combine all ingredients in medium bowl and beat to soft peaks
Source: nancy
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