blackberry pound cake.

adapted from “pastel vasco” in Sunday Suppers at Lucques.

Take your ratio recipe for pound cake. 1:1:1:1 flour, sugar, butter, eggs.

Make a blackberry compote.

What’s that?

Fresh blackberries, say a pint.

Make a simple syrup with a 1:1 ratio of sugar to water, and heat in a small sauce pan until the sugar is dissolved, total volume of 2 cups.

Add the blackberries, a shot of brandy, and just enough corn starch to thicken it up. Pinch of salt, because like JW said, everything needs salt. (almost) Instant blackberry sauce.

In your well-greased pound cake mold, lay down half the batter, and then put in some of your compote.

Make sure you save some of the blackberry goodness to finish it at the end.
Put in the rest of the batter.

Put a little more of the compote on top and swirl it together.
Top with granulated sugar.

Bake until your skewer comes out clean, and let it cool on a rack. Don’t chow down yet, the best is yet to come. Hopefully you saved some of the blackberry compote. If you didn’t, make some more.

Heat a skillet and melt a good layer of butter over medium-high heat. Slice the cake into 1 inch slabs, and brown the cake in the hot melted butter. No. I’m not kidding.

It’s kinda like french toast, but different. Top it with blackberry compote, and a little powdered sugar if you’d like. Sorry, this stuff didn’t last long enough for a single image of the final product. I don’t think I have to tell you it was unbelievable…

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