Orange Pound Cake with Blackberries and Drizzle
By
Shelia Senghas
@earthbaker
1
Ingredients
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GRANDMA’S POUND CAKE
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1 cbutter room temperature
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2 csugar
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4eggs
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1 tspvanilla
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1 tsporange extract
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3 csifted flour
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1/2 tspbaking soda
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1/2 tspbaking powder
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3/4 tspsalt
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1 cbuttermilk
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2 cblackberries (if blackberries are not sweet, sweeten to taste and chill)
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BLACKBERRY DRIZZLE
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1 1/2 cblackberries
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3/4 cwater
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2 Tbspsugar
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WHIPPED CREAM
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2 cheavy cream, cold
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1/2 csugar
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1 tspvanilla extract
How to Make Orange Pound Cake with Blackberries and Drizzle
- 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.