 Leftover homemade pound cake works well with this recipe.
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piece (3 inches long) fresh ginger, peeled and roughly chopped |
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cup sugar |
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store-bought pound cake (12 to 16 ounces) |
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cups heavy cream, chilled |
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packages (6 ounces each) fresh blackberries |
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1. In a small saucepan, combine ginger, 1/2 cup of the sugar, and 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour. (The longer the syrup steeps, the stronger the ginger flavor will be.) |
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2. With a serrated knife, cut pound cake into 1-inch-thick slices; lay slices on a piece of waxed paper (for easier cleanup).With a brush, dab slices on both sides with syrup, leaving chopped ginger behind; use all the syrup. Cut slices into cubes. |
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3. Whip cream with remaining 1/4 cup sugar until soft peaks form. In alternating layers, arrange cake cubes, whipped cream, and blackberries in eight serving glasses or dishes (or one large, deep serving dish, preferably glass). Chill until ready to serve, at least 30 minutes and up to overnight. |
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