Southern Pound Cake Recipe
caramelized watermelon frosting, whipped cream, coconut date milk jam
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Ingredients
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Pound Cake
Caramelized Watermelon Frosting
Whipped Cream
Coconut Date Milk Jam
Method
Pound Cake Preparation
Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Cream Butter and Sugar
In a large bowl, cream the butter and sugar until light and fluffy.
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Mix Together
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Bake
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
Cool
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Caramelized Watermelon Frosting
Caramelize Watermelon
In a skillet over medium heat, melt the butter and add the watermelon and brown sugar. Cook until the watermelon is soft and caramelized, about 10-15 minutes.
Blend
Transfer the mixture to a blender and blend until smooth. Let cool before spreading on the cake.
Whipped Cream
Whip Cream
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.
Coconut Date Milk Jam
Cook Dates
In a saucepan, combine dates and coconut milk. Cook over low heat until the dates are soft, about 10 minutes.
Blend and Cool
Blend until smooth and stir in vanilla extract. Let cool before using.