Exotic Pound Cake Food
PLAIN POUND CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans. Line the bottoms with parchment paper.
- Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
EXOTIC POUND CAKE
I found this in a French cookbook. I had some diced fruit left over from my Christmas cake and decided to try it. Any type of dried fruit can be used.
Provided by Britgal
Categories Breads
Time 1h5m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- In a mixing bowl combine the fruit with 3 tablespoons of flour to coat.
- Sprinkle with Vanilla seeds and mix.
- Cream butter and sugar until light and fluffy.
- Stir in eggs one at a time.
- Add remaining flour and baking powder and mix until smooth.
- Gently fold in fruit mixture.
- Bake in a 8 1/2 inch loaf pan for 5 minutes.
- Lower the oven temp to 350 F and continue baking for 40 to 50 minutes more.
- Remove from oven and sprinkle with rum.
- Let cool and serve at room temperature.
Nutrition Facts : Calories 509.4, Fat 20.1, SaturatedFat 11.8, Cholesterol 151.5, Sodium 230.4, Carbohydrate 75.3, Fiber 1.4, Sugar 54.1, Protein 6.2
EASY POUND CAKE
Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea
Provided by Liberty Mendez
Categories Afternoon tea, Dessert, Treat
Time 55m
Number Of Ingredients 9
Steps:
- Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
- Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.
Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium
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- Basic Vanilla Pound Cake. For the best basic pound cake, start with all of your ingredients at room temperature, and follow the directions to the letter.
- Sour Cream Pound Cake. Tangy sour cream gives this pound cake a nice richness, and a sweet vanilla glaze contrasts nicely with the cake. Beaten egg whites keep the batter from getting too leaden, but don't overbeat the batter, or you'll deflate the air bubbles.
- Lemon Lavender Pound Cake. For a delicate, floral cake, try this one that uses fresh lemon juice, lemon zest, and dried lavender flowers for its unique flavor.
- Sweet Potato Pound Cake. Mashed sweet potato adds an earthy sweetness to this autumnal pound cake that makes a great alternative to pumpkin or sweet potato pie.
- Chocolate Pound Cake. Dutch-Process cocoa gives this simple chocolate pound cake a deep brown color and lots of chocolatey flavor. It bakes up in a tube or bundt pan, so it travels well.
- Pineapple Pound Cake. With crushed pineapple and juice in the batter and more crushed fruit in the topping, this pound cake brings tons of tropical flavor.
- Pumpkin Pound Cake with Maple Pecan Glaze. Add this pumpkin pound cake to your holiday dessert rotation, or whip it up anytime you want an easy dessert that tastes and looks like a special occasion.
- Peach Cobbler Pound Cake. When you can't decide between peach cobbler and pound cake, solve that problem with this hybrid treat. Stew fresh peaches into a flavor-packed chunky paste that imbues it with the taste of Southern summer then decorate the top with fresh slices for a pretty presentation.
- Lemony Pound Cake. Brushing this super citrus-forward lemon pound cake with a fresh lemon and sugar sauce while it's still warm gives it a moist, lemon grove sweetness.
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- Use room-temperature ingredients. A cardinal rule of cake baking is to begin with room-temperature ingredients (unless otherwise called for in the recipe).
- Measure your flour properly. When it comes to pound cake, it’s all about ratios of ingredients. After all, pound cake got its name because early versions were made by using a pound each of flour, eggs, sugar, and butter (or another fat).
- Use the right pan (both in size and material) Don’t just grab the first pan you see in your pantry and pour in your pound cake batter. This is another moment for careful choices.
- Don’t overbake. Once the pound cake is in the oven, take a deep breath but don’t go too far away! The last thing you want is to forget about your cake and let it become toasted and dry.
- Use a cake soak. If the idea of soaking a cake is new to you, buckle up for a whole new baking adventure! Cake soaks or soaking syrups are flavorful liquids, usually simple-syrup based, that are brushed onto cake after it comes out of the oven.
- Serve with style. While I'm most definitely on Team Pound Cake, I’ll admit that it can be a bit unexciting if the cake is served all on its own.
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