Instructions: For the Pound Cake: Heat oven to 325 degrees. Lightly butter a 9- by 5-inch baking pan; place on a parchment-lined baking sheet. Set aside. Sift together flour and salt. Set aside.

Beat butter with an electric mixer until fluffy. Gradually add sugar until mixture is creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Gently fold in flour mixture cup by cup, blending after each addition; pour into pan. Bake until cake springs back when touched, about 1 1/2 hours. Let cake cool for 10 minutes, then turn out onto a wire rack. Cool completely and cut into 1-inch cubes for serving.

In the top of a double boiler or in a heatproof bowl set over a pan of simmering water, combine chocolate and cream. Stir occasionally until melted. Transfer to a fondue pot, and keep warm. (Since chocolate tends to burn easily, serve the fondue in a fondue pot set over a low, cool flame, such as a lit votive candle. If youre using an alcohol or liquid Sterno burner to heat your mixture, make sure to use a diffuser to temper the heat.) Serve with sliced fruit and pound cake.

This recipe yields 4 servings.

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