|Plain or dressed up this is a great tasting old fashioned poundcake... thanks to grandma!|
1 container or strawberries cleaned and sliced
1 cup blueberries
1 container strawberry glaze found in the produce department
1 container of whipped topping
Optional: Drizzle 2 oz shotglass of white rum on the center layer before putting together
Mix cleaned, washed and blotted dry fruits with 1 cup of store bought glaze.
Place cake on a cutting board, slice in half if using rum drizzle on the bottom (inner layer). Fill cake layer in the middle then place the top half of the poundcake over the fruit, top with more fruit.
Garnish with whipped cream when ready to serve.
Grandma's Old Fashioned Poundcake Recipe
1 1/2 cups butter
3 cups sugar
2 teaspoon pure vanilla extract
1 tablespoon fresh lemon or orange juice
1 teaspoon freshly grated lemon or orange rind
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup evaporated milk or buttermilk
Heat oven to 325 degrees.
Grease and flour two loaf pans.
Beat butter in large mixing bowl until light and fluffy. Add sugar 1/2 cup at a time, creaming well after each addition. Stir in vanilla, juice and rind. Add eggs, one at a time, blending well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with milk.
Stir thoroughly after each addition. Pour into prepared pan.
Bake until wooden pick inserted in center comes out clean; about 70 to 80 minutes.
Cool 20 minutes.