Kahlua-soaked berries and toasted pound cake

This is delicious and easy! I topped it with whipped cream.

You can make this ahead by placing the marinated berries and toasted pound cake in separate sealed containers until you're ready to serve dessert.

1 pint blueberries, rinsed, stems and unripe berries removed
1 pint raspberries, rinsed
1 cup or more Kahlua
1 pound cake, thawed if frozen

Place berries and Kahlua in a bowl and let the berries marinate for at least an hour (longer is better). Drain, saving the Kahlua, and refrigerate if not serving immediately. Slice the pound cake into 1-inch slices; brush slices with some of the berry-infused Kahlua. Place slices on a cookie sheet and broil until golden brown. Let cool. If you're not serving this right away, store the cooled slices in a sealed container.

At serving time, spoon berries over cake slices. Whipped cream makes this even more delectable. The berries are also good, I discovered, over ice cream.

Comments

[sango dinnerware]

Gotta try this one. Sounds appetizing!