Triple Berry Pressed Pound Cake – this decadent dessert is a crowd pleaser. It takes some effort to make it but it is well worth the wait.
CeceliasGoodStuff.com | Good Food for Good People
- 4 cups Triple Berry Fruit Blend (Fresh or frozen Blueberry, Blackberry, Raspberry)
- 1 stick butter + more to grease casserole pan
- 1 cup granulated sugar
- 1 orange, zest and juiced
- 3 tablespoons orange liquor (such as Grand Marnier)
- 2 prepared pound cakes, crust removed and sliced
- Triple Berry Coulis
- Heaving Whipping Cream
- Fresh mint for garnish
- To Cook Berries: In a medium sauce pan place mixed berries, butter, sugar, orange zest, orange juice, orange liquor. Over medium heat bring berries to low boil until all fruit is tender about 10 - 15 minutes. Allow fruit to cool. Remove about 1.5 cups of fruit mixture. Transfer 1.5 cups to blender. Blend until smooth. Pour into squeeze bottle for coulis topping.
- To Make Pressed Pound Cake: Meanwhile slice crust off pound cakes. Then slice into ½ inch thick slices. Grease casserole dish with butter then line casserole dish with pound cake. Make sure to squeeze slices tightly together to form a tight fitting layer. Pour remaining mixed berry mixture over pound cake. Then top with sliced pound cake. Pressing slices tightly to form a full layer. Cover pound cake with foil. Then weigh down with a heavy flat plate. Add bricks wrapped in foil as extra weight to help press layers together. You want to make sure it is covered evenly to form a uniform shaped cake. Store in refrigerator for 24 hours.
- To Make Whipped Cream topping: I normally use 2 tablespoon granulated sugar, 1 teaspoon vanilla bean paste, and 1 cup whipping cream. Beat until peaks form. Do not over whip. (I used vanilla bean paste instead of vanilla extract. I wanted the tiny vanilla beans.)
This is a decadent Dessert and a must try recipe for Triple Berry Pressed Pound Cake
| CeceliasGoodStuff.com | Good Food For Good People
You will love, love, love this recipe for Triple Berry Pressed Pound Cake with Vanilla Bean Whip Cream, and topped with a chilled Triple Berry Coulis (Sorry about the whipped cream it melted because it was over 100 degrees and I was trying to take the picture outside for the best lighting.)
CeceliasGoodStuff.com | Good Food for Good People
This Triple Berry Pressed Pound Cake is worth the effort. It does have to be refrigerated for 24 hours before serving it. Plan on making it at least one day before you plan on serving it.
CeceliasGoodStuff.com | Good Food for Good People
The orange zest and orange liquor really add a depth of flavor to this recipe. You will love sharing this Triple Berry Pressed Pound Cake Dessert. Everyone will beg you for the recipe.
CeceliasGoodStuff.com | Good Food for Good People
Cecelia Dardanes, sign up for my weekly email and receive a copy of my EBook,
“Creative Cooking with Cecelia at Casa Linda”
“Flavor of the Southwest” by Cecelia Dardanes is now available . The book is filled with 320 pages of beautiful southwestern recipes. Easy to follow instructions and pictures for each and every recipes. There is a chile section that describes the different types of chile peppers and how to cook with them. The book continue to get rave reviews.
Purchase your copy here “FLAVOR OF THE SOUTHWEST”
New Mexico Red Chiles
CeceliasGoodStuff.com| Good Food for Good People
Fresh harvested garlic.
CeceliasGoodStuff.com | Good Food for Good People
Leave a Reply