SWEET KAT'S FAVORITE POUND CAKE
The other day I was asked what are some of my favorite recipes from my baking cookbook? Without a doubt, this pound cake is high on the list. I just love all the flavors blending together. Many of you may be familar with this as a 5-flavor pound cake. I have made some changes and really like the texture of this cake. If you can wait for the cake to sit overnight, a rare occurence with me, it will taste its absolute best. Can't wait either, it will still be delicious. There are many recipes for 5-flavor pound cake using different flavoring amounts which I have experimented with. But for me, the quantities of each flavoring I used are just what I was looking for. I would love a piece right now with a nice cup of coffee. How about you?
Cake2 3/4 c. all-purpose flour
1/3 c. cake flour, sift before measuring
¼ tsp. salt
½ tsp. baking powder
1 c. (2 sticks butter), softened
½ c. vegetable shortening
1 tsp. lemon extract
1 tsp. butter flavoring
1 tsp. coconut extract
1 tsp. rum flavoring
1 tsp. vanilla extract
2 2/3 c. granulated sugar
6 lg. eggs, room temperature
1 c. milk
2 T. heavy cream
Glaze1 c. granulated sugar
½ c. water
1 tsp. lemon extract
1 tsp. butter flavoring
1 tsp. coconut extract
1 tsp. rum flavoring
1 tsp. vanilla extract
Preheat oven to 325°F. Grease and flour a 12-cup Bundt or 10-inch tube baking pan or spray with nonstick baking spray containing flour.
Sift together the flours, salt and baking powder. Sift again. Set aside.
In large mixing bowl, cream the butter, vegetable shortening, lemon extract, butter flavoring, coconut extract, rum flavoring, vanilla extract and the sugar at medium speed for 10 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the warm cake slowly to allow the glaze to soak into the cake. Cool completely, preferably overnight, before serving. Serves 16.
Glaze: Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately.
Sift together the flours, salt and baking powder. Sift again. Set aside.
In large mixing bowl, cream the butter, vegetable shortening, lemon extract, butter flavoring, coconut extract, rum flavoring, vanilla extract and the sugar at medium speed for 10 minutes or until very light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Remove the pan and place the cake on a wire rack with a piece of wax paper under the rack. Spoon the glaze over the warm cake slowly to allow the glaze to soak into the cake. Cool completely, preferably overnight, before serving. Serves 16.
Glaze: Bring all glaze ingredients to boil over medium heat and stir until sugar is completely dissolved. Use immediately.
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