Tag Archives: pound cake

Downton Pound Cake

ncDntnPdCk1nm

If you are a fan of Downton Abbey (or even if you’re not), this is a recipe you may be interested in! It’s from a cookbook called Edwardian Cooking: The91XavZJ2LgL._SL1500_ Unofficial Downton Abbey Cookbook (softcover), which features 80 recipes inspired by this PBS series. Author Larry Edwards, who is also the food editor for the San Francisco Independent, includes lots of recipes for foods you would find at an Edwardian table including…

  • Roasted Sweet Red Pepper Cream Tea Sandwiches
  • English Popovers
  • Cream Scones
  • Majestic Potato Soup
  • Royal Cheddar Cheese Soup
  • Asparagus in Cider Sauce
  • Leek Pie
  • Orange Glazed Beef Brisket
  • Lemon Cream Souffle
  • Queen Victoria Rice Pudding
  • Raspberry Nut Sponge Cake

As I looked through my review copy one unusually chilly spring evening, I decided to try the Downton Pound Cake. Since I had to actually turn the heat on that evening, I thought I might as well bake something to make the place even more cozy! Besides, pound cakes are wonderful, and this recipe suggests drizzling the cake with some melted dark chocolate, so I was sold on that! 🙂

I have to say, though, that this is not your typical, fool-proof pound cake. This is very crusty on the outside (which is a little different for a pound cake) and has a dense, moist texture on the inside. I just want to mention that so you’re not disappointed with the crusty outer part. Everyone I served it to really liked the crustiness, however. This cake has a wonderful almond flavor, too! You may think putting a whole Tablespoon of almond extract is too much, but it really isn’t in this cake. It  did have a somewhat splotchy coloring when I took it out of the pan after baking, and perhaps it was because I used too much oil when I was greasing my pan–the recipe says to give your pan a light coat of oil, but I’d rather over grease than under grease to prevent a cake from sticking. My cake came out of the pan pretty easily–I had to loosen the edges a little with a knife before removing, though.

The splotchiness doesn’t really matter anyway if you drizzle the top of your cake with dark chocolate, like I did–in fact, I highly recommend doing that! It’s wonderful with the dark chocolate on top–I don’t think the cake would be as good without the chocolate. I just melted a 10-ounce bag of dark chocolate chips in the microwave–I melted the chips in a small microwavable bowl for a minute, then stirred, then melted and stirred every 30 seconds till all the chips were melted–it only takes about 2 to 3 minutes total microwave time to melt all the chips. After the chips were all melted, I also stirred in 1 teaspoon of coconut oil to make the chocolate extra creamy and easier to drizzle.

DOWNTON POUND CAKE from Edwardian Cooking: The Unofficial Downton Abbey Cookbook

Makes 1 bundt cake

  • 3 cups flour (I used all-purpose unbleached flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs, separated
  • 1 Tablespoon vanilla
  • 1 Tablespoon almond extract
  • Optional-1 (10-ounce) bag of dark chocolate chips for drizzling over cake

Preheat oven to 350˚F. Lightly brush a bundt cake pan with oil or use a cooking spray.

In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.

In a mixer with a paddle attachment, beat the butter and sugar until light and pale.

Beat in the egg yolks, vanilla, and almond extract until smooth.

Add the flour mixture and beat just until combined.

In a separate bowl, whisk the egg whites until stiff peaks form. Remove half of the egg whites and stir them into the pound cake batter. Fold the other half of the egg whites into the batter. Spoon the batter into the prepared pan.

Place into the oven and bake 60 to 70 minutes or until a tester comes out clean.

Remove the cake from the oven and let cool in the pan 10 minutes.

Remove cake from the pan and let cool on a wire rack until ready to serve. Note: If you  want to do the holiday version, simply melt some dark chocolate with a touch of butter and drape it along the top of the cake, letting it run down the sides, and scatter some slivered almonds (I melted 1 (10-ounce) bag of dark chocolate chips with 1 teaspoon of coconut oil for my glaze, and decided to leave off the slivered almonds. Make sure you stir in the coconut oil after the chocolate chips are melted). 

ncDntnPdCk2nm

One thing I did a little differently from the recipe: I couldn’t find my egg separator, so I didn’t separate the yolks from the egg whites when I was mixing them in the batter. I think the pound cake would have risen a little more had I separated the eggs and whisked those egg whites, so be sure to follow those recipe instructions for best results. Despite my not doing that though, the cake still turned out good and tasted yummy!

The book doesn’t include any photos, but there are lots of great-sounding recipes. Are you a Downton Abbey or a pound cake fan? Or both? 🙂

Linked to Nifty Thrifty Sunday, Inspire Me Monday.

Advertisements

Sweet Potato Pound Cake

Sweet Potato Pound Cake @ NancyCI love baking with sweet potatoes–I’ve made Sweet Potato Bread, Sweet Potato Biscuits, Loaded Sweet Potato Muffins, and Sweet Potato Cinnamon Cake… so I thought it was about time to try a sweet potato pound cake! I found a recipe that I tweaked a little, using some brown sugar along with granulated sugar in the batter, and adding a little more cinnamon and nutmeg, plus some chopped pecans.

Having a slice of this cake is like having a little slice of sweet potato heaven! It’s rich and moist, and I really like the cinnamon-nutmeg flavors in this. The glaze on top is great, too, giving the cake a light orangey sweetness. It’s a perfect dessert for enjoying with a cup of coffee or tea during the fall and holiday seasons!

Sweet Potato Pound Cake

  • Servings: 12
  • Difficulty: easy
  • Print

SWEET POTATO POUND CAKE by NancyC, adapted from Taste of Home

Makes 12 servings                                   Sweet Potato Pound Cake @ NancyC

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup light or dark brown sugar, well-packed
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3 cups cold mashed sweet potatoes (if using canned, you’ll need a 40-ounce can)
  • 1 cup pecans, coarsely chopped (optional)

ORANGE GLAZE

  • 1 1/2 cups confectioners’ (powdered) sugar
  • 3 Tablespoons orange juice
  • 1 heaping Tablespoon of chopped pecans, for garnish

In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; add to the creamed mixture in the large bowl alternately with the mashed sweet potatoes. Then fold in the pecans and mix just until combined (batter will be stiff).

Pour into a greased and floured 10-inch bundt pan. Bake at 350˚F for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

While cake is cooling, mix the glaze in a small bowl. Combine the confectioners’ sugar, orange peel, and orange juice, blending well. When cake is cool, drizzle glaze over cake and top with additional chopped pecans, if desired.

Recipe from NancyC | nancy-c.com

Do you like baking with sweet potatoes? What’s your favorite sweet potato dessert?

Sharing at Hearth and SoulHappiness is HomemadeMeal Plan Monday.

7-UP Pound Cake with Lemon-Lime Glaze

nc7UPpdCk1nm

I’m really not a big soda-pop drinker; I usually drink iced tea instead. But every once in awhile I’ll l have some soda on hand, usually left over from a get-together or party. That’s how I ended up with some 7-UP recently. Instead of tossing it, I decided to see if there was anything I could make with it. After all, I had made a Coca-Cola Cake, which tasted great, so was there such a thing as a 7-UP cake?

It turns out there was–a 7-UP Pound Cake! In fact, it’s been around for awhile, since the 1960’s, when bundt cake pans became popular. I found about 8 or 9 different recipes (here’s one of them) when I searched on the web. They all had pretty much the same butter-sugar-egg-flour amounts, with variations on the amounts of flavorings and lemon juice used. So I came up with my own version and added a sweet and slightly tart lemon-lime glaze to top it off.

This a really good, moist pound cake! And the glaze has a lot of lemon-limey flavor. Some recipes called for 3/4 cup of 7-UP in the cake and some called for 1 cup; I used 3/4 cup when I made this cake and thought it had a great pound cake texture; next time I make this I will try 1 cup to see if there is much difference–I’m guessing the additional 7-UP will make the cake a little more moist, though it seemed moist enough with 3/4 cup.

Next time you have some extra 7-UP, give this a try!

7–UP POUND CAKE WITH LEMON-LIME GLAZE by NancyCreative

Makes one 10″ Bundt cake 

  • 1 1/2 cups unsalted butter (3 sticks), softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 Tablespoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon lemon extract or flavoring
  • 3 cups all-purpose flour (I used unbleached flour)
  • 3/4 cup to 1 cup 7–UP

Preheat oven to 325˚F. Grease or spray a 10″ bundt or tube pan; set aside (you can grease and flour the pan if you want it to come out super-easy).

In large bowl, cream butter and sugar, blending well. Add in eggs, 1 at a time, mixing well after each addition. Add in lemon zest, lemon juice, and lemon extract and blend well.

Add flour to the butter mixture, 1 cup at a time, mixing well after each addition. Add 7–UP, about a half or third at a time, blending well after each addition. Pour batter into prepared pan and bake at 325˚F for 65 to 75 minutes or until toothpick inserted in center comes out clean. (Note: My cake was done in 65 minutes, using 3/4 cup of 7–UP. If you use 1 cup of 7-UP your baking time may be a little longer, but be careful not to over bake, or it may be dry).

nc7uppdck3Remove cake from oven and let cool for 10 minutes (the cake will be cracked on the bottom–see photo, left–which is fine). Invert pan to remove cake and cool completely on wire rack. While cake is cooling, make the glaze…

(A note on the glaze: this makes a lot of glaze! Enough to glaze the cake twice, which is what I did…I generously drizzled a first glaze on, let it set, then put a second glaze over that, for an extra lemon-limey taste. If you just want one layer of glaze, you can halve this recipe.)

LEMON–LIME GLAZE:

  • 3 cups powdered (confectioner’s) sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon lime juice
  • 3 to 4 Tablespoons 7-UP (start with 3 and if you want a thinner glaze, add another 1/2 to 1 Tablespoon)

In medium bowl, mix powdered sugar with lemon and lime juices and 7–UP, blending everything well. Drizzle half the glaze over the cake when it is completely cooled; let glaze set. Then, if desired, drizzle a second glaze over the cake and let set. Cut into slices and serve.

Note: If you are doing a double glaze, you can also try this: put the first glaze on while the cake is still warm–some of the glaze will soak into the cake, giving it a sweeter taste. Then let the cake completely cool, and put on the second glaze.

This batter also works for cupcakes…one of my readers, Amy, told me she baked hers at 325˚F for 25 minutes. Not sure how many she made with the batter, but I’m guessing probably about 24.

nc7UPpdCk2nm

Have you made any good recipes using soda pop as an ingredient?

Lizzie’s Sour Cream Pound Cake from At My Grandmother’s Knee

ncSrCrPdCk1nm

A new cookbook, At My Grandmother’s Knee, which I had the pleasure of reviewing, celebrates food, family, and warm memories. It’s filled with 166 treasured recipes shared by Southern women who inherited them from their grandmothers, along with special memories about the grandmothers who made these delicious comfort foods. Author Faye Porter describes the book as part cookbook and part history book. “It captures the love and guidance that so many of us soaked up from watching and listening to and asking questions of our Southern grandmothers as we helped them prepare a meal or bake for some special occasion,” says Porter. “Recipes allow us to pass on the love and legacy of a grandma so she can be remembered, revered, and celebrated for generations to come.”

The nostalgic-looking book includes full-color photos of many of the recipes. There’s a wonderful variety of Southern classics to choose from–Biscuits ‘n’ Chocolate Gravy, Nanny’s Hash Brown Casserole, Southern-Style Chili, Sweet Slaw, Spicy Sweet Potaotes, Dixie Meat Loaf, Creamed Chicken on Cornbread, Peach Cream Pie, Lemon Tea Cakes, Grandmother Kelly’s Chocolate Pie…and so many other great-sounding recipes! I decided to try Lizzie’s Sour Cream Pound Cake because I love pound cake and had not made one yet with sour cream…it sounded so rich and good!

ncSrCrPdCk2nm

Well, it was very rich and very good–dense and moist like a classic pound cake should be. I guess we should expect no less from a grandma-tested recipe! 🙂 Here’s Lizzie’s recipe, along with a special memory from the cookbook:

LIZZIE’S SOUR CREAM POUND CAKE (From At My Grandmother’s Knee)

Arlene Raines (Goodlettsville, Tennessee) shares that her grandma, Mary Elizabeth Redding Hughes, was affectionately known as Lizzie. “Lizzie and her husband owned and worked a 300-acre farm in Naylor, Georgia,” Arlene says. “She was the quintessential countrywoman who raised her children, worked the fields, cooked for the farmhands, sewed her children’s clothing, and kept the house. My grandmother was a wonderful cook and one of my favorite things was this pound cake. The entire farmhouse would smell wonderful while it was baking, and the cake only became more delicious each day that it sat under a glass cover on the kitchen table. Grandma Lizzie died in 1986 at the age of ninety-seven, but she is remembered in a specialway each year at our family reunion because her pound cake is always on the menu.”

  • 2 sticks butter, softened
  • 3 cups sugar
  • 6 large eggs, at room temperature
  • 3 cups all-pirpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 8-ounce container sour cream
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

Preheat the oven to 325 degrees.

In the large bowl of an electric mixer, beat together the butter and sugar. Add 1 egg at a time, beating thoroughly after each addition. In a medium bowl sift together the flour, baking powder, and baking soda. Add the flour mixture to the batter and beat thoroughly. Add the sour cream, vanilla, and lemon extract and beat thoroughly. The secret is to beat lots and lots of air into the batter. Pour the batter into a greased and floured 10-inch tube pan.

Bake for 1 1/2 hours, or until a toothpick inserted in the center comes out clean (NOTE: my cake was done sooner-in 1 hour and 20 minutes, so you may want to check yours sooner, too). Cool before slicing.

This tastes great served with fresh fruit, like some nice juicy strawberries!

Now I’m ready to try the Spicy Sweet Potatoes…you can never have too much comfort food, right? 🙂

Linked to Tasty TuesdayRednesday, Strut Your Stuff, Full Plate Thursday, Show Off Your Stuff, Sweet Treats, Foodie Friday, I’m Lovin It.

Peppermint Pound Cake

ncPeppPdCk1nm

I’ve been on a peppermint roll lately! Recipes with peppermint have been sounding really good to me this holiday season. I started out making Chocolate Peppermint Cupcakes, then Easy Peppermint Bark, and now Peppermint Pound Cake! This recipe did not come from a cookbook or from the internet…it came from a Christmas kitchen towel a friend had given me. I added a glaze and crushed candy canes as a finishing touch. The rich, dense pound cake has a light, subtle peppermint flavor which is nicely enhanced by the Creamy Peppermint Glaze. If you like peppermint, you’ll enjoy this, and even if you are not a big peppermint fan, I think you’ll still like this because the peppermint flavor is definitely on the lighter side. Hope you get a chance to try this out!

PEPPERMINT POUND CAKE

  • 3 cups sugar
  • 3 sticks butter (1 1/2 cups), softened
  • 5 eggs
  • 3 cups flour
  • 1 cup milk
  • 1-2 teaspoons peppermint extract (just use one teaspoon for a light peppermint flavor, or 1 1/2 to 2 teaspoons for a stronger peppermint flavor)
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour a bundt or tube pan (I used a 12-cup bundt pan, but I think it would work fine in a 10-cup pan, too–the baking time would be slightly longer).

In large bowl, blend sugar and softened butter. Add eggs one at a time, stirring well after each addition. Alternate adding flour and milk to mixture, blending well. Add peppermint and vanilla extracts, and stir until blended. Pour batter into prepared pan and bake at 350 degrees for 70-80 minutes (for a 12-cup pan, baking time will be about 70-75 minutes; for a 10-cup pan, it will be more like 80 minutes). Let cake cool in pan for 10-15 minutes, then remove from pan and cool completely. While cake is cooling, you can make the glaze…

CREAMY PEPPERMINT GLAZE

  • 1/4 cup butter, softened
  • 3/4 cup marshmallow creme (half of a 7-oz. container)
  • 1/2 to 1 teaspoon peppermint extract
  • 2 cups powdered sugar
  • 5 Tablespoons milk or half and half
  • 3 crushed candy canes, for garnish

Blend softened butter and marshmallow creme together until smooth, then add peppermint extract and mix well. Add in powdered sugar a cup at a time, blending well after each addition. Add milk or half and half and blend well.

Shortly before you are ready to serve the cake, spoon the glaze over the top, letting it run down the sides (you’ll have some glaze left over). Then sprinkle top of cake with crushed candy canes, and serve. (Note: this glaze is a little gooey because of the marshmallow creme, so you may need to wipe your knife occasionally as you’re slicing the cake).

ncPeppPdCk2nm

Now if you’d like to glaze your cake well ahead of time and don’t want a gooey glaze (although it is really yummy), you can always make this powdered sugar glaze with peppermint extract…

PEPPERMINT GLAZE

  • 3 cups powdered sugar
  • 4 Tablespoons milk or half and half
  • 1/2 teaspoon peppermint extract
  • 3 crushed candy canes, for garnish

Mix first three ingredients together, blending well. Drizzle over cooled pound cake. Sprinkle with crushed candy canes, and let glaze set.

Linked to Sunday Showcase, Sundae Scoop, Motivate Me Monday, Tempt My Tummy Tuesday, Tasty Tuesday, Delicious Dishes, Rednesday, Show and Tell,  Three Sisterz.