Seared Butter Pound Cake

Category, DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins

Equipment
 Large heavy bottom saucepan
 Medium non-stick pan
Ingredients
 1 Store bought pound cake
 2 tbsp Unsalted butter
Mixed Berry Compote
 4 pt Fresh raspberries
 4 pt Fresh blueberries
 4 pt Fresh blackberries
 4 pt Fresh strawberries -diced no stem
 2 cups Granulated sugar
 ½ lb Unsalted butter
 1 tbsp Vanilla extract
Jack Daniels Honey Cream
 1 cup Heavy cream
 1 cup Jack Daniels Honey
 3 tbsp Powdered sugar
 4 Sprigs fresh mint as garnish

Directions


1

Slice 8 1-1/2 inch slices from the pound cake. Using a cookie cutter, cut a circle from each slice. Reserve the trimmings and the rest of the cake for another use. Set the circles aside.

2

In a large heavy bottom saucepan, add the berries and the extract as well as the sugar. Cook for ten minutes on high heat or until the berries break down, then fold in the butter until melted. Set aside.

3

In a medium non-stick pan, melt the butter. Once the butter is hot place the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.

4

On a plate place 2 cake rounds, spoon 1 1/2 tbls of mixed berry compote over the rounds, and top with the cream. Garnish with fresh mint sprigs.

Ingredients

Equipment
 Large heavy bottom saucepan
 Medium non-stick pan
Ingredients
 1 Store bought pound cake
 2 tbsp Unsalted butter
Mixed Berry Compote
 4 pt Fresh raspberries
 4 pt Fresh blueberries
 4 pt Fresh blackberries
 4 pt Fresh strawberries -diced no stem
 2 cups Granulated sugar
 ½ lb Unsalted butter
 1 tbsp Vanilla extract
Jack Daniels Honey Cream
 1 cup Heavy cream
 1 cup Jack Daniels Honey
 3 tbsp Powdered sugar
 4 Sprigs fresh mint as garnish

Directions

1

Slice 8 1-1/2 inch slices from the pound cake. Using a cookie cutter, cut a circle from each slice. Reserve the trimmings and the rest of the cake for another use. Set the circles aside.

2

In a large heavy bottom saucepan, add the berries and the extract as well as the sugar. Cook for ten minutes on high heat or until the berries break down, then fold in the butter until melted. Set aside.

3

In a medium non-stick pan, melt the butter. Once the butter is hot place the cake rounds in the pan and sauté 45 seconds to 1 min on both sides, remove and set aside.

4

On a plate place 2 cake rounds, spoon 1 1/2 tbls of mixed berry compote over the rounds, and top with the cream. Garnish with fresh mint sprigs.

Seared Butter Pound Cake