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with fresh berries mascerated in raspberry sauce with a
touch of creme de cassis 1 pound purchased lemon pound cake (many farmer’s markets offer baked goods, and church bazaars are a great way to get “homemade” without having to home-make it) 2 pints raspberries 1 pint blackberries 1 pint strawberries 1/2 pint blueberries 1 cup sugar 1 cup water
Make simple syrup by heating water and sugar. Stir until sugar dissolves. Remove from heat and let cool.
Puree 1 pint of the raspberries in blender with simple syrup. Strain into bowl over the rest of the berries.
Stir and add a splash of creme de cassis or chambord.
Slice cake. Spread with fruit mixture between layers. Top with creme fraiche, if desired, and sprinkle cake with toasted coconut.
Rebecca Kinsella is the pastry chef at a French restaurant and inn in nearby Clarke County. She is also an avid rider, steeplechase fan and seasoned tailgater.
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