The above dessert was served at my friend Booth’s Fourth of July barbecue in Vermont by her longtime family friend, Sidney Kenyon. Have you ever seen sorbet that red? It was just gorgeous. And the pound cake had a crunchy crust, which was to die for. Sidney was kind enough to share her Tea Party Pound Cake and Strawberry Sorbet recipes. The Fourth of July may have come and gone, but we have plenty of summer left—and plenty of strawberries. Thanks, Sidney!!!
Tea Party Pound Cake
This cake is best when made one to two days before serving.
2 sticks unsalted butter, softened
½ cup solid vegetable shortening (Crisco)
3 cups sugar
5 eggs, at room temperature
3 cups all-purpose flour
½ tsp. baking powder
1 cup milk
1 ¼ tsp. lemon extract
1 ¼ tsp. vanilla extract
1 ¼ tsp. almond extract
Preheat the oven to 325. Grease and flour a 10-cup Bundt pan.
In a large bowl, cream the butter and shortening together with an electric mixer. Add the sugar, one cup at a time, beating until the mixture is light and fluffy. Beat in the eggs, one at a time, mixing well after each addition.
In a medium bowl, mix the flour and baking powder together.
Pour the milk into a measuring cup and add the extracts to the milk. It will look muddy, but do not let the color concern you!
Alternate adding the flour mixture and the milk mixture to the creamed mixture. Mix well after each addition. The batter should be very thick.
Spoon the batter into the prepared pan. Bake for an hour and a half or until a toothpick or cake tester comes out clean (be careful not to over-bake). The top of the cake will have a crusty texture. Transfer to a wire rack and glaze as directed.
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. almond extract
1 cup sugar
½ cup water
While the cake is baking, combine the extracts, sugar and water in a saucepan and bring to a boil. Boil until the sugar syrup thickens slightly. Pour half of the glaze over the cake when it comes out of the oven, letting the glaze seep down the side of the pan. Let the cake rest for 10 minutes, then invert the cake onto a serving plate and drizzle the rest of the glaze over the cake.
Sidney says “I make this in a Braun automatic ice cream maker. Whatever type you use, make sure the bowl is thoroughly frozen according to manufacturer’s instructions. It is essential to use only fresh, local strawberries. Any other berries (frozen or out-of-season) will not have the intense flavor that local, in-season berries impart!”
1 quart local strawberries
Juice of ½ lemon
2/3 cup sugar
2/3 cup water
Make a simple syrup. Bring the water and sugar to a boil and boil until the mixture thickens. Cool the syrup completely.
Hull the strawberries and slice them in half. Place in the bowl of a food processor, add the lemon juice, and process until the berries are pureed. Add as much or little simple syrup as needed to sweeten the berries.
Pour the pureed mixture into a bowl and chill in the refrigerator.
Pour the chilled mixture into the bowl of an automatic ice cream maker and process for about 15 to 20 minutes or until mixture has thickened. It will be soft and creamy–not hard–at this stage.
Pour mixture into a freezer container and freeze overnight.