Pound Cake with Mascarpone Topper Recipe

Pretty enough for a party, pound cake and colorful fresh fruit, are delicious and decorative. To save time, make the mascarpone topping ahead.

Ingredients

3 / 4 cup butter

January 8 ounces cream cheese

6 eggs

2 cups all-purpose flour

1 teaspoon baking powder

2 cups sugar

2 tablespoons teaspoon vanilla

January 8 ounce carton mascarpone cheese, softened

1 / 4 cup chopped walnuts

2 tablespoons milk

1 tablespoon honey

Various fruits such as kiwi, carambola (star fruit), blueberries, raspberries, blackberries and strawberries, sliced (optional)

Directions

1. Leave the butter, cream cheese and eggs at room temperature for 30 minutes. Meanwhile, grease and flour a fluted tube pan or two loaf pans 8x4x2 inches 10 inches on one side.

2. Preheat oven to 325 degrees F. Mix flour and yeast, set aside.

3. In a bowl beat the butter and cream cheese with electric mixer on medium to high speed for 30 seconds. Gradually add sugar, beating for about 6 minutes or until very light and fluffy. Add vanilla. Add eggs, one at a time, beating one minute after each addition and scraping bowl frequently. Add the flour mixture, beating on low to medium speed until smooth. Pour batter into prepared pan, spread with the back of a spoon or small spatula, if necessary, to form an even layer.

4. Bake for 60-65 minutes in tube pan or loaf pans 65-70 minutes or until toothpick inserted near the center comes out clean. Cool pan (s) on a rack for 10 minutes. Remove the pan (s) to cool the rack. Cut the cake triangles.

5. In a bowl mix the mascarpone, nuts, milk and honey.

6. To serve, place slices of the pie individual bowls of fruit, if desired. Add a spoonful of mascarpone cheese mixture (about 1 tablespoon per cup). Makes 20 servings.

Make-ahead tip

Prepare mascarpone mixture until two days before, cover and refrigerate.