This recipe is featured in our June 2016 Food + Entertaining article, A Garden Party to Welcome Summer. The dish pictured is Francie Randolph’s, she uses her mom’s secret recipe which is to die for. We also love Food and Entertaining Editor Tamberlyn Dobrowski’s favorite pound cake recipe shown here.
Pound Cake with Rhubarb and Berry Compote
Course: DessertServings
10-12
servingsingredients
- POUND CAKE:
1 cup butter, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract
- COMPOTE:
2 pounds rhubarb, trimmed and cut into 1-inch pieces
1 pound strawberries, hulled and halved
6 ounces fresh blueberries
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Zest and juice of 1 orange
Directions
- To make pound cake:
- Cream butter and shortening; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix until just blended after each addition. Stir in flavorings.
- Pour batter into a greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely on a wire rack.
- To make compote:
- Heat all ingredients over medium heat. Cook, stirring occasionally, until rhubarb is soft, about 10 minutes. Pour into a fine strainer set over a bowl. Return juices to saucepan, and bring to a boil over high heat. Reduce to a simmer, and cook until liquid is thickened and reduced, about 30 minutes. Pour sauce over fruit and stir to combine; let cool to room temperature. Serve with your favorite pound cake recipe or with vanilla ice cream.
