Pound Cake With Blueberry Butter

 Ingredients:

• 4 large eggs, separated
• 1 1/3 cups sugar, divided
• ½ cup vegetable shortening
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ¼ cup light whipping cream

Blueberry Butter:

• ½ cup butter, softened
• 1/3 cup blueberry preserves

Method:

To make the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 9 x 5 inch loaf pan. In a medium bowl, whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar. Set aside. In a large bowl, add the remaining 1 cup sugar with the shortening and butter. Cream at medium speed with an electric mixer until well mixed. Add the vanilla, salt and egg yolks, and continue to beat for about 3 minutes. Reduce the mixer to low speed, and add the flour and cream, alternately, beginning and ending with the flour.

Pour into the prepared pan. Bake 1 hour and 10 minutes until golden brown, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing to a cooling rack. Cool completely before serving. To serve, slice into ½ inch thick slices, then again into finger slices. Top with blueberry butter.

To make the butter: In a small bowl, stir the butter and blueberry preserves together. Serve with pound cake.

Makes 12 servings.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com