Ginger Berry Pound Cake with Vernal Elixir

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INGREDIENTS

2 cups strawberries, halved

1 cup blackberries

1/4 cup Vernal Elixir Ginger & Hibiscus Honey

4 eggs

1 cup unsalted butter, room temperature

1 cup sugar

1½ cup all-purpose flour

½ cup sour cream

1 teaspoon salt

2 tablespoon vanilla

½ teaspoon baking powder

DIRECTIONS 

• Preheat oven to 350F. Butter and flour a bundt pan or a 9x5 inch baking tin.
• Stir together strawberries, blackberries and Vernal Elixir. Set aside to macerate.
• In a medium bowl whisk together the flour, salt, and baking powder then set aside.
• In a stand mixer fitted with a whisk attachment cream the butter. Add sugar in and mix until light and fluffy. Scrape the bowl down and beat a few more seconds.
• Add the eggs in one at a time while mixing at medium speed. Scrape the bowl down and beat until fully incorporated.
• Add the sour cream, and vanilla. Mix until incorporated. Scrape the bowl down.
• Add the flour mixture in and mix until combined. Scrape the bowl down and use your spatula to mix in any pockets of flour or butter that remain.
• Transfer batter into tin then give a quick smooth to even the batter out a bit. Bake at 350F for about 40 minutes or until the center is set and a skewer comes out clean.
• Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
• Turn out onto serving plate and pile your berries up on top of the cake or in the center of a bundt.