Berry Pound Cakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Butter two 4 1/2 x 8 1/2-inch loaf pans.
3. 3
   Line with parchment paper, allowing a 1-inch overhang on long sides.
4. 4
   Butter the parchment; set aside.
5. 5
   Whisk together flours, baking powder, and salt in a medium bowl; set aside.
6. 6
   Put butter, granulated sugar, and vanilla into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes.
7. 7
   Mix in eggs, one at a time.
8. 8
   Reduce speed to low.
9. 9
   Add flour mixture in 2 batches, alternating with the milk.
10. 10
    Divide batter between prepared pans.
11. 11
    Bake until dark golden and a cake tester inserted into centers comes out clean, 55 to 60 minutes.
12. 12
    Let cool on a wire rack 15 minutes.
13. 13
    Lift cakes out; let cool completely on rack.
14. 14
    Trim tops of cakes to make level.
15. 15
    The cakes can be stored at room temperature, covered, up to 1 day.
16. 16
    Put cream and confectioners sugar into the clean bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form.
17. 17
    Transfer whipped cream to a pastry bag fitted with a leaf tip (such as Ateco #113).
18. 18
    Pipe a ruffled pattern on tops of cakes.
19. 19
    Pile blueberries in center of 1 cake, and raspberries in center of the other.