Ingredients
1cupbutter
2cupsgranulated sugar
5large eggs
¼cupsour cream
¼cupmilk
1tspvanilla extract
2tbsporange zest
2tbsporange liqueur,optional
2¼cupsall-purpose flour
½tspkosher salt
2½cupsstrawberries,(1 pint), hulled and quartered lengthwise
2cupsraspberries,(1 pint)
2½cupsblueberries,(1 pint)
¾cupsugar
1cuporange liqueur,or orange juice
Preparation
Preheat oven to 350 degrees F. Butter and flour a 9×5-inch loaf pan; set aside.
In a large mixing bowl, beat the sugar and butter at medium speed, scraping bowl often, for 2 to 3 minutes, until creamy. Continue beating, adding eggs 1 at a time, for 2 to 3 minutes, until well mixed.
Add sour cream, milk, vanilla, orange zest, and orange liqueur, if using. Beat for 1 to 2 minutes, until well mixed, scraping bowl often. Reduce speed to low. Add flour and salt; beat until just moistened.
Spoon batter into prepared loaf pan.
Bake for 55 to 65 minutes, or until toothpick inserted in center of cake comes out clean.
Cool for 15 minutes; remove cake from pan. Cool completely.
Combine the berries, sugar, and orange liqueur or orange juice. Stir until the sugar dissolves.
Let sit at room temperature at least 1 hour.
Preheat oven to 375 degrees F. Cut the pound cake into 8 to 10 slices. Place on a rimmed baking sheet.
Toast for 7 to 9 minutes until golden.
Arrange slices on a serving platter and either drizzle with compote or serve compote in a bowl on the side. Enjoy!
