Spiced 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.

SPICE POUND CAKE

Steps:

• Preheat oven to 350-degrees F.
• Grease and flour 9x5-inch loaf pan.
• Sift flour.
• Resift flour (flour is sifted twice) with baking powder and salt.
• Set aside.
• Combine next six ingredients (sugar- allspice) in large bowl.
• Beat on high speed for 5 minutes or until light.
• Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
• Add dry ingredients alternately with milk, beginning and ending with milk.
• Pour batter into prepared pan.
• Bake for 1 1/2 hours or until toothpick test comes out clean.
• Cool for 10 minutes before turning out onto cooling rack.

BUTTERMILK SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

SPICED POUND CAKE WITH ORANGE RUM SAUCE

Steps:

• Make the Spiced Pound Cake: Preheat the oven to 325 degrees F.
• Prepare a bundt pan with an even coating of shortening and flour. Place chopped pecans evenly in the bottom of the bundt pan.
• In the bowl of a mixer, cream butter and sugars together, beating until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla, cinnamon, allspice, cloves, and ginger. Sift together flour, baking soda, and salt; add flour mixture to egg mixture alternating the buttermilk, and beginning and ending with the flour. Pour into prepared bundt pan and bake for 1 hour and 15 minutes. Cool in the pan for 15 minutes, turn out onto wire rack to cool partially, and then place on a cake plate.
• Make the Orange Rum Glaze: Stir together the sugar, cornstarch, and salt in small saucepan. Add juice and water mixture, zest, and rum. Cook over medium heat until bubbly, stirring constantly. Remove from heat and add butter and vanilla; stir. Pour approximately half of the glaze over the warm cake. Reserve remaining glaze for serving with the cake.
• Make the Chocolate Sauce: Place corn syrup and chocolate in a microwave-safe container. Microwave for 1 minute on high and then stir to melt chocolate. Add butter and vanilla and whisk until chocolate is thoroughly combined. Drizzle over cooled cake and serve.

SPICE POUND CAKE

Steps:

• 1. Mix all ingredients together, except pecans, for a minute or two with a mixer. Fold in the pecans and bake in lightly greased and floured (Bakers Joy can be substituted) tube pan @ 300 degrees for 1 hour 15 minutes.
• 2. You may use a Bundt Pan, but reserve 1 cup of spice cake batter. This extra batter may be baked in a muffin tin. Using a Bundt Pan, the cake will take approximately 1 hour to bake @ 300 degrees. Insert a toothpick in cake to test it before removing from oven.

ORANGE-PECAN-SPICE POUND CAKE

Steps:

• Sprinkle 1 1/4 cups finely chopped pecans into a generously buttered 10-inch tube pan; shake to evenly coat bottom and sides of pan. (The food processor is great for chopping those nuts!)
• (Excess nuts will fall to bottom of pan. Make certain nuts are in an even layer in bottom of pan.) Set aside. Preheat oven to 300°F.
• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time; beating until blended after each addition.
• Combine flour, salt and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in remaining 3/4 cup pecans, grated orange rind, cinnamon, nutmeg, and next 4 ingredients.
• Spoon batter evenly into prepared pan.
• Bake at 300°F for about 1 1/2 hours or until wooden pick inserted in center comes out clean.
• While cake is baking, prepare Orange Syrup (see below).
• Cool in pan on wire rack for 20 minutes.
• Remove cake from pan; invert cake, pecan crust-side-up onto a wire rack.
• While cake is cooling, bake Glazed Pecan Halves (see below).
• Brush top and sides of pound cake gently several times with hot Orange Syrup, using a pastry brush and allowing cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake).
• Let cake cool completely on wire rack.
• Arrange Glazed Pecan Halves around top of cake, if desired, or place on each piece as they are served.
• For Orange Syrup: Remove rind from orange with a vegetable peeler, being careful not to get the bitter white pith.
• Set orange rind aside.
• Squeeze orange to get 1/2 cup juice.
• Combine orange rind, juice and sugar in a small saucepan and cook over low heat, stirring until sugar dissolves.
• Bring mixture to a boil over medium high heat, and boil 2 minutes.
• Makes about 1 cup.
• For Glazed Pecan Halves: Combine pecan halves and corn syrup, stirring ot coat pecans.
• Line a 15- x 10-inch jellyroll pan with parchment paper; coat with cooking spray.
• Arrange pecan halves in an even layer in a pan.
• Bake at 350°F for 12 minutes; stir using a rubber spatula.
• Remove from oven, stir, arrange in an even layer on wax paper and let cool completely.

WHITE SPICE POUNDCAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour one 6-cup fluted tube pan or loaf pan; if using a loaf pan, grease, line the bottom with parchment or wax paper, and then grease again and flour.
• In a medium-size bowl, lightly combine the milk, egg whites and brandy.
• In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 minute to aerate. Scrape down the sides. Add the remaining egg mixture in two batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides.
• Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will almost fill the pan. Bake 40 to 50 minutes in a fluted tube pan (45 to 55 minutes in a loaf pan) or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. (The cake should start to shrink from the sides of the pan only after removal from the oven.)
• For an attractive split down the middle of the crust when using a loaf pan, wait until the natural split is about to develop (about 20 minutes) and then with a lightly greased sharp knife or single-edged razor blade make a shallow mark 6 inches long down the middle of the cake. This must be done quickly so the oven door does not remain open very long or the cake will fall. When the cake splits, it will open along the mark.
• Let the cake cool in the pan on a rack for 10 minutes and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting reinvert so the top is up. Cool completely before wrapping airtight.

SPICED PLUM POUND CAKE

Steps:

• Cut each plum half into 3 wedges and set aside. Combine the sugar, cinnamon and other spices in a bowl and set aside.
• Cake:
• Beat the butter, sugar and vanilla until pale and light. Gradually beat in the eggs.
• Combine the flour, salt and baking powder and gently mix into the butter mixture. Don't over beat or the cake will be tough.
• Spread half of the batter in the base of the loaf tin (app. 25cm x 13cm and 7½ cm deep) lined with parchment paper, then scatter over half of the plums. Sprinkle half of the brown sugar mixture over the top. Repeat with the remaining batter, plums and sugar.
• Bake in the oven at 150°C fan for about 1 h 10 minutes or until a skewer inserted into the centre comes out clean. Cover the top loosely with foil if getting too brown. Cool completely before removing from the tin.
• Icing:.
• Combine icing sugar with enough lemon juice to make a smooth, thick but pourable icing.
• Serve dusted with icing sugar or drizzle with lemon icing.