Italian Pound Cake Food Processor

ITALIAN POUND CAKE (FOOD PROCESSOR)

Italian Pound Cake (Food Processor) image

A pound cake that pairs well with coffee or tea and is a slightly tweaked version of a pound cake recipe that came with my Cuisinart. This pound cake is unique in that it calls for pine nuts, olive oil and corn meal.

Provided by Debbwl

Categories Dessert

Time 1h35m

Yield 1 loaf

Number Of Ingredients 11

Ingredients

1/4 cup pine nuts, toasted
1 2/3 cups all-purpose flour
1/4 cup cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup Splenda Sugar Blend for Baking
1 teaspoon orange zest or 1 teaspoon lemon zest
4 eggs, room temperature
1/4 cup olive oil
2 teaspoons vanilla extract

Steps:

Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.
Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.
Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).
Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).
Cool 5 minutes in pan, then remove and finsh cooling on rack.
Enjoy!

ITALIAN CREAM POUND CAKE

Italian Cream Pound Cake image

An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake.

Provided by Tuck Burnette

Categories Dessert

Time 2h10m

Yield 1 10-inch cake, 10-20 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1/2 cup shortening or 1/2 cup lard
1/2 cup mascarpone, soft or 1/2 cup cream cheese
2 cups sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 teaspoon vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1/2 cup buttermilk, room temperature
2 lemons, zest and juice
3 cups flour
1 teaspoon baking powder

Steps:

Cream together butter, shortening and cream cheese with sugar until very light.
Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
Have ready, a greased and floured tube pan, add batter.
Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.

Nutrition Facts : Calories 510, Fat 23.2, SaturatedFat 10.2, Cholesterol 68.1, Sodium 271.3, Carbohydrate 70.9, Fiber 1.3, Sugar 41.4, Protein 6

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