Orange Pound Cake with Blackberries and Drizzle

Name: Orange Pound Cake with Blackberries and Drizzle
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: GRANDMA’S POUND CAKE; 1 c butter room temperature; 2 c sugar; 4 eggs; 1 tsp vanilla; 1 tsp orange extract; 3 c sifted flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 3/4 tsp salt; 1 c buttermilk; 2 c blackberries (if blackberries are not sweet, sweeten to taste and chill); BLACKBERRY DRIZZLE; 1 1/2 c blackberries; 3/4 c water; 2 Tbsp sugar; WHIPPED CREAM; 2 c heavy cream, cold; 1/2 c sugar; 1 tsp vanilla extract

By Shelia Senghas
@earthbaker

When grandma made Blackberry Shortcake she always made this amazing pound cake to put it all together. It was an, ahha!, moment when I ran across this recipe while searching grandma’s recipe book for a use for my fresh, picked, blackberries. Reading this brought back the memories of being a happy recipient of this dessert. Through the years I have tried to replicate it, however, I was never successful. I now realize it was because of the orange extract in the cake. Orange and blackberry is a fusion of exciting flavors and the drizzle is like the, “icing on the cake.

Rating:

★★★★★ 1 vote5

Comments:

11 Comments

Serves:

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

GRANDMA’S POUND CAKE
1 c

butter room temperature
2 c

sugar
4

eggs
1 tsp

vanilla
1 tsp

orange extract
3 c

sifted flour
1/2 tsp

baking soda
1/2 tsp

baking powder
3/4 tsp

salt
1 c

buttermilk
2 c

blackberries (if blackberries are not sweet, sweeten to taste and chill)
BLACKBERRY DRIZZLE
1 1/2 c

blackberries
3/4 c

water
2 Tbsp

sugar
WHIPPED CREAM
2 c

heavy cream, cold
1/2 c

sugar
1 tsp

vanilla extract
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How to Make Orange Pound Cake with Blackberries and Drizzle

Step-by-Step

Preheat oven to 325 degrees
Coat a 10x5x3 in. large loaf pan with baking release spray.

Thoroughly cream the butter and sugar by hand or with a mixer and add the eggs one at a time beating for 2½ minutes then add the flavorings.
Sift the dry ingredients together and add to the creamed mixture alternately with the buttermilk. Beat on medium for 3½ minutes. Over beating the cake will make it fall.
Pour into baking pan and bake 1 hour and 15 minutes or until done.
Cool for 10 minutes and turn out on a rack.
FOR BLACKBERRY DRIZZLE

Put the blackberries in a small pan with the sugar and water. Cook on medium heat, while mashing with a fork or potato masher until the sugar and some of the liquid is dissolved. Strain and discard pulp. Reserve the liquid and chill.
FOR WHIPPING CREAM

1 hour before making the whipped cream, put your mixing bowl and beaters in the freezer. The colder everything is the better the cream whips.
Have ingredients ready and measured. Remove the mixing bowl and beaters from the freezer. Pour milk into mixing bowl and beat, increasing speed as the cream begins to thicken, until peaks form. Add the sugar a little at a time and continue to beat until stiff peaks form. Refrigerate or use as soon as possible. After a few hours the cream begins to lose its volume and moisture may separate a little.
To put together, lay piece of cake on plate then berries on cake, whipping cream on berries and a little drizzle over it all, and repeat to double stack.