Sam the Cooking Guy


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send to friend | print Toasted Poundcake with Raspberries

Serves 4

It's just good and easy. Adding raspberry liqueur to the whipping cream gives it a faint purplish color and really great flavor.

Ingredients

  • 4-1 inch slices poundcake - don't reinvent the wheel, Sara Lee is perfect
  • 1 pint raspberries
  • 1/2 pint whipping cream, unwhipped
  • 2 tablespoons raspberry liqueur like Chambord

Steps

  1. Add raspberry liquer to whipping cream and whip as you normally would
  2. Toast slices of poundcake
  3. Place a slice of toasted poundcake on plate, add some whipped cream and top with some berries