Old Fashioned Pound Cake
with Honey Whipped Cream

Pound cake is definitely an all-American favorite, not only because of its tempting butter-rich taste and fine texture, but also because of its simplicity.

Originally, classic pound cakes called for a pound each of butter, sugar, eggs and flour -- thus the name.

There are countless variations, but for a July 4th celebration what could be better than old-fashioned pound cake served with juicy summer berries?

The following recipe includes the basic foursome plus whole milk for moisture and hints of powdered ginger and vanilla.

There are several guidelines for turning out successful pound cakes. Have the butter and eggs and even the milk as close to room temperature as possible. Don't rush the mixing process.

Even though baking powder is called for in this recipe, beating the butter and sugar thoroughly, and beating well after each egg addition, is important to add air to the batter. Adding the eggs one at a time and the milk gradually also yields good results.

Because pound cakes can be made in advance and serve a generous number of people, they are perfect for entertaining.

A talented chef once told me that pound cakes are best baked a day ahead so that they can "ripen" and develop their flavors.

Make this one ahead, then enjoy it along with the fireworks on the Fourth.

Old Fashioned Pound Cake with Honey Whipped Cream Dessert Recipe

Serves 8 to l0 generously

Ingredients

Preparation

Arrange a rack at center position and preheat oven to 325 F. Butter and flour an 8 1/2 by 4 1/2 inch loaf pan. Cut parchment paper to fit bottom of the pan and butter and flour it.

Sift together flour, ginger, baking powder and salt into a bowl. In another bowl whisk together only one of the eggs, milk and vanilla.

Place butter and sugar in mixing bowl of an electric mixer, and on medium speed (using a paddle attachment if you have it), beat until mixture is light and creamy, 6 minutes. Stop machine to scrape down sides of bowl as necessary. One at a time, add the 3 eggs, beating until each is incorporated before adding the next and scraping down sides of bowl as necessary.

Lower speed and add 1/3 of the flour mixture, beating until incorporated, then gradually add half of the milk/egg mixture and beat until incorporated. Repeat with another 1/3 of the flour and other half of the milk. Finally beat in remaining 1/3 of flour. Pour batter into prepared pan, smooth top, and bake until golden and a toothpick inserted in the middle comes out clean, about 1 hour and 10 minutes. Remove and cool in pan 5 minutes. Remove from pan and cool on a rack. (Cake can be prepared 2 days ahead; wrap in plastic and store at room temperature.)

With an electric mixer on high speed, whip cream until soft peaks form. Reduce speed and drizzle honey into whipped cream. Continue whipping until stiff peaks form. With a whisk, fold in the sour cream. This will deflate the whipped cream slightly. (Cream can be prepared 1 day ahead; cover and refrigerate.)

Garnish cake with berries, and if desired, sprinkle with confectioner's sugar and add some mint. Serve each slice with a dollop of cream and some berries.

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(c) 2009, Betty Rosbottom. Distributed by Tribune Media Services Inc.