- 2 3/4 cup sugar
- 1 cup butter
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup low-fat sour cream
- 1/2 teaspoon lemon extract
- 1/2 teaspoon orange extract
- 1/2 teaspoon vanilla
- 1 (5 oz) package instant vanilla pudding
- 1 (8 oz) can no-fat sweetened condensed milk
- 3 cups fresh berries and fruit
- 1 (8 oz) container nondairy whipped topping, divided
Preheat oven to 350°. In a large bowl, cream together the sugar and butter. Add the eggs, one at a time. Sift flour, soda and salt, and then add to the creamed mixture, alternating with the sour cream. Add the extracts and vanilla. Pour into a greased 10-inch tube pan or bundt pan. Bake for 70-80 minutes. Cool.
To make the trifle: Cube the pound cake and layer on the bottom of a bowl. Layer 3 cups of summertime fruit ? blueberries, raspberries, black raspberries and strawberries over the cake. In a large mixing bowl, combine the pudding mix with the condensed milk and 1 cup of the whipped topping. Pour the mixture over the berries. Spread the remaining whipped topping over the custard mixture. Refrigerate before serving.
Recipe provided by Ohio Poultry Association.