Seared Butter Pound Cake

Total Time: 50 Min

Dessert
One Pan

About this recipe

Indulge in the delightful simplicity of our Seared Butter Pound Cake. Marinate a medley of berries in a blend of Holland House® Sherry Cooking Wine, lemon, and honey for a burst of flavor. In parallel, whip up a creamy mascarpone and whipped cream topping with a hint of sweetness from sugar and Sherry Cooking Wine. Sear the pound cake until golden, and then serve it with the luscious berry mixture and the velvety whipped cream. A harmonious dessert for any occasion.

Prep Time: 5 Min

Cook Time: 45 Min

Yield: 4 SERVINGS

Ingredients

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Directions

  1. Combine raspberries, blueberries, blackberries, Holland House® Sherry Cooking Wine, lemon juice, lemon zest and honey. Marinate for 30 minutes at room temperature.
  2. In a mixer, whip mascarpone. Next, add heavy whipping cream, sugar and Holland House® Sherry Cooking Wine to stiff peaks.
  3. Butter both sides of pound cake. Over medium heat, sauté both sides until golden brown.
  4. Serve seared pound cake with berries, sherry and whipped cream.