Buttery pound cake, layered with heavenly rich cream and delicious preserves…what more do you need to know?
For Pound Cake:
1 ½ cup flour
1 tsp baking powder
¼ tsp baking soda
½ cup cold unsalted butter
1 cup sugar
2 eggs
1/3 cup whole milk
1 tsp vanilla extract
For Assembly:
2 cups heavy cream – whip to soft peaks
1/3 cup kirsch
1 cup fresh fruit – to compliment preserves – Kiwi, mango, berries
1 cup preserves
¼ cup Garnish – to compliment preserves– chopped nuts, mint, citrus zest
Preheat oven to 350
Combine dry ingredients. Cream butter and sugar until light & fluffy. Whisk eggs, milk and vanilla, add into butter mixture until incorporated. Add dry ingredients mix just until smooth. Pour into butter loaf pan, bake for 30-40 minutes or until toothpick inserted comes out clean. Cool and cut into cubes. In parfait glasses, alternate pound cake cubes, whip cream, drizzle of kirsch and preserves in 3 layers. Garnish and serve with long spoons!