Easy Pound Cake with Custard and Fruit

EASY RECIPE

When my Uncle Bill was visiting he gave me his favorite desert recipe which he called, “English Trifle”.  I haven’t googled that yet to get a good definition, and to make things easy for all concerned I’ll just call the desert Easy Pound Cake With Custard and Fruit.

DSCN0586Ingredients:

Pound Cake – Homemade or store bought.

Custard – Bird’s Custard Powder was provided by Uncle Bill.

Frozen raspberries – this provides a little juice when thawed.

Fresh peach slices.

Sherry (optional) – 1 tsp for each serving.

For Pound Cake:

3 C all purpose butter.

3 C sugar.

6 eggs.

1 C butter.

1 C buttermilk.

1 tsp vanilla extract.

1 tsp lemon extract

1/2 tsp salt

1/4 tsp baking soda.

Preparation: 

I have never baked before today.  So I didn’t have a go to recipe for Pound Cake.  No problem.  I went to my friends allrecipes.com and in moments I had a tested great recipe for Pound Cake.  But, since this is all about easy recipes, if you want to pick up a cake on the way home from work, that’s fine with me.

Heat oven to 325 degree.

Grease a 9 or 10 inch baking pan.

Mix flour, baking soda, and salt and set aside.

In a large bowl beat butter and sugar.

Add one egg at a time to the butter mixture.  Beat each egg as it goes in to mix. Add buttermilk and mix.  Add the flour and gently mix all together.

Pour the mixture into the grease pan and place in the pre-heated oven for 90 minutes or until the cake pulls away from side of pan whichever is first. (allrecipes.com says not to open the oven door for the first 60 minutes).

When done let cake rest on counter for 10 minutes.

Custard:

Prepare custard per instructions on Bird’s Custard can.  My Uncle says to double the amounts so you have plenty custard for everyone.  He also recommends keeping the custard a little on the runny side so it can flow over the fruit.

Fruit:

Thaw the raspberries in a bowl so the juice is preserved.

When cake is set up cut it into nice little squares.  Plate cake, and drizzle a little sherry on top.  Add the raspberries and peaches.  Top the desert with custard and enjoy Uncle Bill’s English Trifle.

Good Eating and Table Talk,

Roger Scouton

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