Pound Cake With Fresh Fruit And Bourbon Whipped Cream

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Exported from MasterCook *

 

Pound Cake With Fresh Fruit And Bourbon Whipped Cream

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Desserts/Cakes

 

Amount Measure Ingredient -- Preparation Method

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3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups sugar

1 cup unsalted butter (2 sticks)-- room

temperature

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

 

Powdered sugar

Lightly sweetened sliced fresh fruit -- (such as

hulled stra

 

Preheat oven to 350 degrees F. Butter and flour 10x4-inch angel food cake

pan. Sift flour, baking soda and salt into small bowl. Using electric

mixer, beat 3 cups sugar ad 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.

 

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. (Can be made 1 day ahead. Cover with foil and store at room

temperature.)

 

Transfer cake to platter. Sift powdered sugar over cake. Serve with fruit

and whipped cream.

 

12 servings.

 

Bourbon Whipped Cream:

 

Combine all ingredients in medium bowl and beat to soft peaks. (Can be

prepared 4 hours ahead. Cover and refrigerate.)

 

Makes about 3 1/2 cups.

 

Converted by MC_Buster.

 

 

 

Source:

" Bon Appetit, June 2000, Pg. 144 "

 

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Per serving: 235 Calories (kcal); 2g Total Fat; (6% calories from fat); 3g

Protein; 51g Carbohydrate; 63mg Cholesterol; 182mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;

3 1/2 Other Carbohydrates

 

NOTES : " Pam Hayne uses a flower-shaped cake pan to give this cake a festive

look. "