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So  I woke up early today and the first thing that came to my mind was food – sweet food with lots of fruit, to be precise.
I went to the store to see what’s available and got home with some great raspberries and blueberries. First I was thinking pancakes, but I had those a few times in the past month, so something different was called for. Since I did not feel like spending a lot of time in the kitchen, pound cake seemed easy and fast enough and it went into the oven in a flash 🙂
Two hours (and a good movie) later, the baked, cooled down and halved cake was in front of me. First I drizzled the cake with fresh-squeezed orange juice for flavor and moistness, then covered one-half with nutella, the other half with raspberry jam. Topped that with the washed and dried berries, drizzled the berries with melted apricot jam and finished it all with a sinful amount of whipped cream and castor sugar. As usual I ate too much and I am sure I’ll pay for it with a day of my life.
But, at the time, it seemed well worth it………..
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Bon Appétit !   Life is Good !
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Pound Cake Recipe :
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Ingredients:

1. – 8 oz unsalted butter, room temperature, plus more for pan
2. – 2 cups cake flour, plus extra to dust the pan
3. – 2 cups granulated sugar
4. – 2 tsp organic vanilla extract
5. – 1 tsp kosher salt
6. – 4 whole, large eggs
7. – ½ cup soft cream cheese

Method:

1. Heat oven to 325° F. Butter a 9-by-5-inch loaf pan, line the bottom with parchment, butter again, and dust with flour.
2. Beat the butter, sugar, vanilla, and salt until fluffy. Beat in the eggs, one at a time. Mix in the cream cheese until smooth.
3. Add the flour and mix just until combined (do not overmix). Transfer the batter to the pan, smooth the top, bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Cool the cake in the pan for 20 minutes, then turn out onto a rack to cool completely.

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Topping:
Juice of 1 orange, 2 pint raspberries, 2 pint blueberries, 1/2 cup nutella,
1/2 cup melted apricot jam,  1/4 cup raspberry jam, 1 cup whipped heavy cream, castor sugar.
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P.S.
Serve one piece each of raspberry jam covered cake and one each piece of nutella covered cake per portion.
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