Pound Cake with Berry Soup

Products Used
Pound Cake with Berry Soup


  • 1 cup (2 sticks) unsalted butter, soft
  • 3 cups Imperial Sugar Extra Fine Granulated Sugar
  • 6 large eggs, room temperature
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup milk
  • Red Berry Soup
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup water
  • 1/2 cup strawberries
  • 1 cup any berries-raspberries, blackberries, blueberries, black or red currants
  • Optional: 2 tablespoons raspberry or kirsh (cherry) liquor
  • 1 teaspoon vanilla extract

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 350°F.
      2. Butter and flour a 10 inch tube or bundt pan or two 4 1/2 x 8 inch loaf pans, set aside.
      3. Cream butter until creamy, add sugar and cream further. Add eggs one at a time waiting for previous added egg to be fully incorporated. Scrape in between additions. Cream until light and fluffy. Add extract and vanilla.
      4. Sift together flour, baking powder and salt. Add one fourth of flour and combine, add a third of milk and combine. Repeat with flour and milk until all is incorporated.
      5. Scrape batter into prepared pan(s) and place in oven. Bake for approximately 70-80 minutes or until center bounces back when gently pressed or an inserted toothpick comes out clean. If cake becomes too dark cover with foil.
      6. Remove from oven and let cool for 10 minutes before removing from oven. If desired serve as is or with red berry soup.
      7. For red berry soup boil water and sugar and remove from heat. Let cool. Pour cooled syrup in a blender and blend with strawberries to a smooth puree. Remove from blender. Fold in remaining berries, vanilla and liquor if using.
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      Products Used
      Pound Cake with Berry Soup


      1. Caliente el horno a 350° F.
      2. Engrase y espolvoree un molde Bundt o de tubo de 10 pulgadas o dos de pan de 4 1/2 x 8 pulgadas, póngalos a un lado.
      3. Bata la mantequilla y la azúcar hasta que queden cremosas. Añada los huevos uno a la vez esperando a que cada huevo quede completamente incorporado antes de añadir el próximo. Raspe el tazón cada vez que añada un huevo. Bata hasta que la mezcla esté cremosa y espumosa. Añada el extracto de almendra y la vainilla. 
      4. Cierna juntos la harina, el polvo de hornear y la sal. Añada una cuarta parte de la harina y combine. Añada un tercio de la leche y combine. Repita la harina y la leche hasta que esté incorporada completamente.
      5. Vierta la mezcla en cada uno de los moldes que preparo anteriormente y  póngalos en el horno. Hornee por aproximadamente 70 a 80 minutos o hasta que el centro vuelva a subir cuando lo presiona o hasta que un palillo introducido en el centro salga limpio. Si el ponqué se pone muy oscuro antes de tiempo, cúbralo con papel de aluminio.
      6. Saque el ponqué del horno y déjelo enfriar por 10 minutos antes de sacar del molde. Si desea, puede servirlo tal como está o con el puré de bayas.
      7. Para hacer el puré de bayas, hierva el agua y la azúcar y quítelo del fuego. Déjelo enfriar. Vierta la mezcla en la licuadora y licue con las fresas hasta hacer un puré.  Sáquelo de la licuadora y añádale el resto de las bayas, vainilla y el licor si lo desea.


      Oct 09, 2013

      I love pound cakes and always in search of other recipes. This recipe works, very well. In-fact the recipe is great is great. I found it too sweet though. The only thing I would do is reduce the amount of sugar slightly! But in overall it is a sweet, moist, beautiful cake!!! This is the first cake I learnt to bake while I was 12 yrs. It is great to see how the recipes have evolved over time and have a few twists to them. I was quite delighted, so were my guests.

      Jessica Segarra
      Aug 09, 2016

      Loved the berry soup - was the perfect dip I didn't know I was missing with my poundcake!