Preheat oven to 400°F (200°C). Separate eggs.
Melt butter. In a large bowl, beat whites with a pinch of salt until stiff peaks form. Set aside.
In another bowl, beat egg yolks, icing sugar and a pinch of salt until thereare no streaks of yolk. Add melted butter and flour separately, mixing well. Add spirits.
Gently fold whites into the yolk and suga mixture.
Pour batter into a buttered cake pan dusted with flour.
Bake for 15 minutes, reduce heat to 350°F (180°C) and bake for a further 25 minutes.
Cool to lukewarm and turn cake out. Remove leaves from ground cherries. In a frying pan, melt the butter with the honey. Add ground cherries and cook for 3 to 5 min., set aside.
In a large bowl, beat the mascarpone, lime zest, lime juice and sugar. Set aside.
Cut the pound cake in 6 slices.
In a frying pan, sautée the pieces of cake in butter to brown each side.
Serve the slices of pound cake with candied ground cherries and lime mascarpone.
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