Pound Cake Parfait

Serves four to six

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!

Perfect Preserves
to use in this Recipe

Pink Grapefruit & Champagne

Strawberry with Balsamic & Pink Peppercorns

Blueberry & Bourbon

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The Preservatory Book

Seasonally inspired recipes for creating and using artisanal preserves, from our farm to your table. Available now for pre-order.

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