Servings: Serves 8 to 10
- 1 cup butter , softened, plus more for greasing
- 2 cups granulated sugar
- 5 large eggs
- 1/4 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons orange zest
- 2 tablespoons orange liqueur , optional
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 pint strawberries , hulled and quartered lengthwise
- 1 pint raspberries
- 1 pint blueberries
- 3/4 cup sugar
- 1/3 cup orange liqueur or orange juice
To make cake: Preheat oven to 350°. Butter and flour a 9 x 5 loaf pan; set aside.
In a large mixing bowl, beat sugar and butter at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Continue beating, adding eggs 1 at a time, until well mixed, 2 to 3 minutes total. Add sour cream, milk, vanilla, orange zest and orange liqueur, if using. Beat until well mixed, scraping bowl often, 1 to 2 minutes. Reduce speed to low. Add flour and salt; beat until just moistened.
Spoon batter into prepared loaf pan. Bake 55 to 65 minutes, or until toothpick inserted in center of cake comes out clean. Cool 15 minutes; remove cake from pan. Cool completely.
To make compote: Combine berries, sugar and orange liqueur or orange juice. Stir until sugar dissolves. Let sit at room temperature at least 1 hour.
To serve, preheat oven to 375°. Cut pound cake into 8 to 10 slices. Place on a rimmed baking sheet and toast until golden, 7 to 9 minutes. Arrange slices on a serving platter and either drizzle with compote or serve compote in a bowl on the side.