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Seared Butter Pound Cake

Seared Butter Pound Cake

Name: Seared Butter Pound Cake
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
Yield: 4 servings
Ingredients: 6 oz. raspberries; 6 oz. blueberries; 6 oz. blackberries; 3 oz. Holland House® Sherry Cooking Wine (for marinade); 1 tsp. lemon juice; 1 tsp. lemon zest; 2 Tbsp. honey; 8 oz. mascarpone cheese; 12 oz. heavy whipping cream; 2 Tbsp. sugar; 1 oz. Holland House® Sherry Cooking Wine (for whipping cream); 2 Tbsp. butter; 1 pound cake, cut into 8 pieces

Yield: 4 servings | Prep Time: 5 minutes | Cook Time: 45 minutes | Total Time: 50 minutes

Ingredients

6 oz. raspberries
6 oz. blueberries
6 oz. blackberries
3 oz. Holland House^® Sherry Cooking Wine (for marinade)
1 tsp. lemon juice
1 tsp. lemon zest
2 Tbsp. honey
8 oz. mascarpone cheese
12 oz. heavy whipping cream
2 Tbsp. sugar
1 oz. Holland House^® Sherry Cooking Wine (for whipping cream)
2 Tbsp. butter
1 pound cake, cut into 8 pieces

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Directions

Combine raspberries, blueberries, blackberries, Holland House^® Sherry Cooking Wine, lemon juice, lemon zest and honey. Marinate for 30 minutes at room temperature.
In a mixer, whip mascarpone. Next, add heavy whipping cream, sugar and Holland House^® Sherry Cooking Wine to stiff peaks.
Butter both sides of pound cake. Over medium heat, sauté both sides until golden brown.
Serve seared pound cake with berries, sherry and whipped cream.

Bold Boost #41: Pouring ½ cup of Holland House^® Red Cooking Wine into your favorite chili recipe gives you an easy addition of robust flavor.

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