Toss berries together with sugar and orange zest. Heat a sauté pan until hot, put berries in pan and quickly sauté for
2 minutes using a spatula to move the berries around. Reduce heat to medium and cook for 1–2 minutes more, remove from
heat and cool.
Preheat oven to 350°F.
Sift together dry ingredients. In a separate mixing bowl, cream butter and sugar until fluffy. Add eggs one at a time, scraping down bowl. Add the flour mixture alternating with the milk.
Pour into greased, parchment lined 9-inch round pan and bake for 50 minutes or until a tester comes out clean.
Boil the sugar and water together in a saucepan for 1 minute. Remove from heat and add the fruit juice. Cool.
Plating the Dish:
Cut cake into cubes. Line the bottom of a bowl or trifle dish with 1/3 of the cake cubes. Brush with the simple sugar and spoon 1/3 of the fruit over the cake cubes. Prepare two more layers the same as the first. There will be 3 layers.
Chill overnight. Serve by scooping into a bowl and topping with crème fraiche or whipped cream.
This recipe is courtesy of the Red Pheasant Inn at 905 Route 6A in Dennis and also appeared in the July 2013 issue of Cape Cod LIFE.