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1
For the pound cake: Preheat the oven to 325 degrees F. In a large bowl, cream the butter and granulated sugar.
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2
Blend until the grains of sugar are no longer visible.
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3
Beat in the vanilla.
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4
Then add the eggs and flour alternately.
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5
Grease and flour 2 loaf pans or a 9- by 9-inch cake pan.
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6
Pour the batter into the pan(s) and bake for 1 hour.
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7
Then remove and let cool on a wire rack.
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8
For the syllabub: In a large bowl, combine the heavy cream and granulated sugar.
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9
Whip with a whisk or hand mixer until the cream is whipped and fluffy.
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10
Slowly fold in the sherry, brandy, vanilla extract and lemon zest.
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11
Place the bowl in the refrigerator to set up.
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12
For the berries: In a large bowl, combine the berries and wine.
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13
Add the granulated sugar and mix.
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14
Cover and let sit to bring to room temperature.
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15
(You can put it in the refrigerator, I just happen to like the berries at room temp.
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16
Whatever floats your boat.)
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17
To serve: Preheat a grill, grill pan or broiler.
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18
Cut the pound cake into 1/2-inch thick slices.
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19
Stir the brown sugar into the warm melted butter.
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20
Brush both sides of the pound cake slices with the melted butter and brown sugar.
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21
Place the slices on the hot grill or under the broiler.
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22
If using a grill, get grill marks on both sides.
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23
If using a broiler, get some golden brown color on both sides.
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24
Cut the pound cake slices on a diagonal or in strips, and arrange in a creative way in the center of a dessert plate.
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25
Try and get some height.
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26
With a slotted spoon, ladle a good scoop of berries over the pound cake.
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27
Add a good dollop of syllabub on top of the berries, and dust with lemon zest and mint.
