3 Berry Pound Cake

This month's recipe comes from a story told at breakfast 2 weeks ago. Seems one of our guests had a 3-berry pound cake for dessert at Jameson Tavern over 10 years ago. He liked it so much he's still talking about it! I asked the dining room manager if there was a recipe but it couldn't be found. So, we winged it at breakfast the next day.

Here's what we came up with:

1 lb of frozen mixed berries (I would definitely use fresh if they are available)

1/3 c sugar

1 tbsp lemon juice

1 tsp vanilla

pound cake (because of the last minute timing I used pound cake from the bakery)

To make the berry sauce- reserve out the largest of the berries, mash the remaining berries with a fork and heat in small saucepan with the sugar and lemon. Boil approx 3 minutes and remove from heat. Stir in vanilla. Slice reserved berries into bite-size pieces and add to sauce.

Slice pound cake and top with berry sauce and whipped cream. Berry sauce can be made several days in advance and be kept in the fridge. Reheat when ready to serve.

Serves 8-10 depending on how large the pound cake is! You can see we cut it fairly thick.

Click here for printable recipe.

White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032