RaspStrawberry Pound Cake

1 1/2 cups sugar
1 stick butter, softened
1/4 cup shortening
2 JUMBO or 3 small eggs
1/8 tsp salt
1 1/2 cups flour
1/2 cup evaporated milk
1 tsp almond extract
1 box raspberries
1 box strawberries
1 tablespoon orange zest
  • Wash berries and drain well.
  • Slice into small pieces and sprinkle with sugar.
  • Toss with orange zest.
  • Chill while preparing pound cake.
  • Cream sugar, butter and shortening.
  • Add eggs and salt. Cream well.
  • Add remaining ingredients.
  • Pour into prepared loaf pan.
  • Put into cold oven.
  • Set temperature to 325 degrees.
  • Bake 1 hour or until knife comes out clean
  • Cool 15 minutes and remove from pan.
  • Cool completely before serving.
  • Top with berry mixture and a scoop of ice cream.
  • Enjoy.

Tasty Tuesday is hosted by Jen over at Balancing Beauty and Bedlam
Favorite Ingredient Friday is hosted by Overwhelmed with Joy
Vintage Recipe Thursday is hosted by Joy of desserts
Trista over at Southern Fried Mama hosts Tasty Thursday
Tuesdays at the Table is normally hosted by Andrea over at My Chihauhau Bites but Andrea is taking a break while she has her baby and is being hosted by Cole for a while.
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Lisa said...

This looks delicious!I love combining the fruits. I am certainly going to try this!

Cole said...

This looks yummy and summery! I just love pound cake and fruit during the summer. :-) Thanks for sharing!

Cass @ That Old House said...

Strawberries and Raspberries? I am a FAN. Yummmmm....

Joy @ Joy Of Desserts said...

Pound cake, berries and ice cream are perfect in my book and a favorite dessert for our family. Great one, Tamy.