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Seared Butter Pound Cake

Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes

Ingredients

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.