Saffron Pound Cake With Lemon Caramel Sauce Food

KYLE'S LEMON POUND CAKE WITH REBA'S ROYAL GLAZE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside.
• In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more.
• Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
• Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
• Drizzle with Reba's Royal Glaze before serving.
• Mix together the confectioners' sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

LEMON SAFFRON FLOATS

Steps:

• Preheat the oven to 325 degrees F.
• Bring the water, butter, lemon juice and saffron to a boil. Add all flour all at once and stir until the batter pulls away from the side of the saucepan. Transfer to a mixing bowl. Mix for 5 minutes, or until cool. Add the eggs, 1 at a time, making sure that each gets incorporated before you add the next. Add the lemon zest and adjust the seasoning with salt and pepper. Fill a piping bag fitted with a dime-size or large tip. Pipe on a baking sheet and place in oven. Cook until fully risen, about 10 to 12 minutes. Remove from the oven and serve alongside Chesapeake Bay Blue Crab Hot Pot.

LEMON-CARAMEL SAUCE

Steps:

• Heat sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium-high heat, stirring occasionally, until sugar has dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until dark amber.
• Remove from heat; whisk in lemon juice, liqueur (if desired), butter, and 2 tablespoons water. (Caramel will steam and spatter.) Serve warm.

CARAMEL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
• Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
• Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
• To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.