For the Cake:

  • ½ cup butter, softened (4 ounces)
  • 1 cup light brown sugar

  • ½ cup granulated sugar

  • 5 eggs

  • 6 tablespoon sour cream

  • ½ teaspoon almond extract

  • ½ teaspoon vanilla extract

  • 1 cup all purpose flour

  • 1 teaspoon baking powder

  • 1 cup yellow cornmeal

  • powdered sugar

For the Cream and Macerated Fruit:

  • 1 cup raspberries
  • ½ cup diced strawberries
  • ½ cup blueberries

  • 3 tablespoons granulated sugar

  • 1 cup heavy cream

  • ¼ cup powdered sugar

  • 1 vanilla bean, cut in half lengthwise and scraped


Preheat oven to 350 degrees.  Lightly oil a 10” cake pan.

To prepare the cake, beat together the butter and two sugars with an electric mixer until light and fluffy.

Continue beating while adding the eggs one at a time.  Stir in sour cream and extracts.

Sift together the flour, salt and baking powder.  Fold into butter-sugar mixture, then fold in the corn meal. Pour into prepared pan bake for 45-50 minutes.  Remove from oven and let cool completely.

To prepare the fruit and cream, place ½ cup of the raspberries and the 3 tablespoons granulated sugar in a blender and puree. Place the remaining fruit in a large bowl and stir in the raspberry puree; set aside.

In a clean, cold bowl, whip the cream until it thickens slightly then add the powdered sugar and the pulp from the vanilla bean and continue beating until stiff peaks appear.

Serve the pound cake warm with the berries and vanilla cream.