PRETTY POUND CAKES
Pound Cake from Heaven
MAKES: 12 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 3 HOURS, 30 MIN.
In the South, we love a good pound cake. This one is positively heavenly—sweet and rich but still, somehow, light as a cloud.
INGREDIENTS
11/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour
1 tsp. baking powder
1/4 tsp. table salt
1 (5-oz.) can evaporated milk
2/3 cup heavy cream
1 Tbsp. vanilla extract
Shortening
Garnishes: sweetened whipped cream, fresh strawberries
1. Preheat oven to 350°. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat 1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2. Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
3. Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).
Creaming the butter and sugar is the most important step when making a pound cake. Give it time to whip up light and fluffy, and scrape down the sides often when adding eggs.
Buttermilk Pound Cake with Buttermilk Custard Sauce
MAKES: 12 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 2 HOURS, 45 MIN., INCLUDING SAUCE
INGREDIENTS
11/3 cups butter, softened
21/2 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 cup buttermilk
1 tsp. vanilla extract
Shortening
Buttermilk Custard Sauce
Garnishes: blueberries, raspberries, mint sprigs
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Add flour to butter mixture alternately with buttermilk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with Buttermilk Custard Sauce.
Buttermilk Custard Sauce
Whisk together 2 cups buttermilk, 1/2 cup sugar, 1 Tbsp. cornstarch, and 3 large egg yolks in a heavy 3-qt. saucepan. Bring to a boil over medium heat, whisking constantly, and boil 1 minute. Remove from heat, and stir in 1 tsp. vanilla extract. Serve warm or cold. Store leftovers in an airtight container in refrigerator for up to 1 week. Makes about 2⅓ cups.
Buttermilk is an important ingredient for this cake and the sauce. However, if you don’t have any, don’t fret! Just stir 1 Tbsp. lemon juice into 1 cup of milk, and let stand 5 minutes.
Caramel-Frosted Pound Cake
MAKES: 16 SERVINGS
HANDS-ON: 45 MIN.
TOTAL: 4 HOURS
This cake combines the two quintessential Southern cakes—pound cake and caramel cake—into one. The result is a surefire crowd-pleaser.
INGREDIENTS
Shortening
3 cups sugar
1 cup butter, softened
6 large eggs
2 tsp. vanilla extract
1 tsp. almond extract
3 cups all-purpose flour
1 cup whipping cream
Caramel Frosting
1. Preheat oven to 325°. Grease and flour a 10-inch (16-cup) tube pan with shortening.
2. Beat 3 cups sugar and 1 cup butter at medium speed with an electric mixer 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and almond extract. Add flour alternately with whipping cream, beginning and ending with flour, beating well after each addition. Beat at medium speed 2 minutes. Pour batter into pan.
3. Bake at 325° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Using an offset spatula and working quickly, spread Caramel Frosting over cake (frosting will harden as it cools). Let stand 30 minutes before slicing.
Caramel Frosting
Heat 1/4 cup sugar in an 8- or 10-inch skillet over medium heat until amber colored, about 6 minutes, shaking pan occasionally (do not stir). Meanwhile, heat 11/4 cups sugar, 1/2 cup butter, and 1/2 cup milk in a 3-qt. saucepan to boiling over medium-high heat. Gradually stir in caramelized sugar with a whisk; cook until a candy thermometer registers 232°F. Remove from heat; cool, about 20 minutes, stirring occasionally, until frosting is smooth and spreadable.
Coffee Baba au Rhum
MAKES: 12 SERVINGS
HANDS-ON: 35 MIN.
TOTAL: 2 HOURS, 10 MIN.
This sophisticated French confection became très chic in America when Julia Child was the crème de la crème of cooks. This recipe is based on the original yeast recipe, but we’ve made a quicker and easier version that’ll earn “ooh la las” from your luncheon or teatime crowd. Whipped egg whites give it baba au rhum’s signature airy crumb, the perfect texture to soak up a divine rum syrup.
INGREDIENTS
6 large eggs, separated
11/4 cups granulated sugar
1 tsp. coffee extract
2 cups all-purpose flour
1 Tbsp. baking powder
1 Tbsp. finely ground coffee
1 tsp. kosher salt
3/4 cup butter, melted
1/2 cup milk
3 cups firmly packed light brown sugar
3 cups brewed coffee
1/2 cup rum*
Garnishes: whipped cream, fresh raspberries, powdered sugar
1. Preheat oven to 350°. Whisk together yolks and granulated sugar until mixture is thick and pale (about 2 minutes). Stir in coffee extract. Sift together flour and next 3 ingredients; gently stir into yolk mixture until just blended. Stir in butter and milk until just blended.
2. Whisk egg whites until stiff peaks form. Fold one-third of egg whites into yolk mixture. Fold in remaining egg whites. Pour into a well-buttered 10-inch (12-cup) Bundt pan.
3. Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. (Do not remove from pan.)
4. Meanwhile, bring brown sugar and brewed coffee to a boil in a medium saucepan. Reduce heat to low, and simmer, stirring occasionally, 20 minutes. Remove from heat; stir in rum. Reserve 2 cups syrup. Return pan to stove-top; cook over medium-low heat, stirring occasionally, 15 minutes or until slightly thickened.
5. Pierce cake 10 to 15 times using a skewer. Pour reserved 2 cups thin syrup over cake. Let stand 15 minutes. Invert cake onto a serving platter. Spoon desired amount of thickened syrup over cake. Reserve remaining syrup for another use (such as topping pancakes).
* The rum is optional. Replace it with an additional 1/2 cup brewed coffee, if desired.
Hummingbird Bundt Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 3 HOURS, 45 MIN., INCLUDING GLAZE
From pineapple to cream cheese, Hummingbird Bundt Cake has all the same ingredients as the popular layer cake but is simplified as an easy- to-take Bundt cake!
INGREDIENTS
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. table salt
3 large eggs, lightly beaten
13/4 cups mashed ripe bananas (about 4 large)
1 (8-oz.) can crushed pineapple, undrained
3/4 cup canola oil
11/2 tsp. vanilla extract
11/2 cups chopped toasted pecans
Shortening
Cream Cheese Glaze
1. Preheat oven to 350°. Stir together flour and next 4 ingredients in a large bowl; stir in eggs and next 4 ingredients, stirring just until dry ingredients are moistened. Sprinkle 1 cup toasted pecans into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan. Spoon batter over pecans.
2. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
3. When cake has cooled, make glaze. Immediately pour glaze over cooled cake, and sprinkle with remaining 1/2 cup toasted pecans.
Cream Cheese Glaze
Process 4 oz. cream cheese, 2 cups sifted powdered sugar, 1 tsp. vanilla extract, and 1 Tbsp. milk in a food processor until well blended. Add 1 Tbsp. milk, 1 tsp. at a time, processing until smooth. Makes about 2 cups.
Don’t begin making the Cream Cheese Glaze until the cake has cooled completely. You need to pour icing over the cake immediately, which you cannot do if the cake is warm.
Tennessee Jam Bundt
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 4 HOURS, 30 MIN.
INGREDIENTS
11/2 cups sugar
1 cup butter, softened
4 large eggs
3 cups all-purpose flour
2 Tbsp. unsweetened cocoa
1 tsp. ground cinnamon
1/2 tsp. table salt
1/2 tsp. ground allspice
1/4 tsp. ground nutmeg
1 cup buttermilk
1 tsp. baking soda
11/2 cups seedless blackberry jam
2 tsp. vanilla extract
11/2 cups chopped toasted pecans
Shortening
Caramel Glaze
Garnishes: fresh mint sprigs, blackberries
1. Preheat oven to 325°. Beat granulated sugar and 1 cup butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 5 ingredients. Stir together buttermilk and baking soda. Add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Add jam and vanilla, and beat just until blended. Stir in pecans. Grease (with shortening) and flour a 12-cup Bundt pan. Pour batter into prepared pan.
3. Bake at 325° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Immediately pour Caramel Glaze over cooled cake.
Caramel Glaze
Bring 1/2 cup firmly packed dark brown sugar, 1/2 cup whipping cream, and 1/4 cup butter to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute. Remove from heat; stir in 1 tsp. vanilla extract. Gradually whisk in 11/4 cups powdered sugar until smooth. Gently stir 3 to 5 minutes or until mixture begins to cool and thicken. Makes about 1½ cups.
Although this Bundt is packed with flavor, it has a humble appearance. Serve it on a gilded plate or pedestal, and surround it with plump blackberries and fresh mint sprigs for a party-worthy look.
Black Forest Pound Cake
MAKES: 10 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 3 HOURS, 15 MIN.
INGREDIENTS
2/3 cup butter, softened
11/3 cups granulated sugar
2/3 cup firmly packed dark brown sugar
4 large eggs
11/2 tsp. vanilla extract, divided
11/2 cups cake flour
1/2 cup unsweetened cocoa
1/2 tsp. table salt
1/4 tsp. baking soda
3/4 cup sour cream
3 (1-oz.) bittersweet chocolate baking squares, finely chopped
Shortening
Cherry Sauce
11/4 cups heavy cream
1 Tbsp. granulated sugar
Shaved bittersweet chocolate
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1⅓ cups granulated sugar and ⅔ cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla.
2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate.
3. Pour batter into a greased (with shortening) and floured 10-inch round cake pan (with sides that are 3 inches high).
4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
5. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/2 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.
Cherry Sauce
Stir together 2 (12-oz.) packages frozen cherries, ⅓ cup sugar, ⅓ cup cold water, and 2 tsp. cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in 2 Tbsp. Kirsch or brandy, 1/2 tsp. vanilla extract, and a pinch of table salt. Cool completely (about 1 hour). Makes 1⅓ cups.
Chocolate Chip Bundt Cake
MAKES: 12 SERVINGS
HANDS-ON: 25 MIN.
TOTAL: 2 HOURS, 25 MIN.
This moist, chocolaty cake is even better after standing for a day. Let it “season” to develop more flavor.
INGREDIENTS
2/3 cup chopped pecans
1/4 cup butter, softened
2 Tbsp. granulated sugar
Shortening
23/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. table salt
1 cup butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1 Tbsp. vanilla extract
4 large eggs
1 cup buttermilk
1 (12-oz.) package semisweet chocolate mini-morsels
Powdered Sugar Glaze
1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
2. Whisk together flour, baking soda, and salt.
3. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.
4. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Powdered Sugar Glaze.
Powdered Sugar Glaze
Mix together 1 cup powdered sugar, 4 Tbsp. heavy cream, and 1/2 tsp. vanilla extract to desired consistency. Makes 1 cup.
Mexican Chocolate Pound Cake
MAKES: 16 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 3 HOURS, 14 MIN., INCLUDING SAUCE
We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle.
INGREDIENTS
1 (8-oz.) package semisweet chocolate baking squares, chopped*
1 cup butter, softened
11/2 cups granulated sugar
4 large eggs
1/2 cup chocolate syrup
2 tsp. vanilla extract
21/2 cups all-purpose flour
1 tsp. ground cinnamon
1/4 tsp. baking soda
1/8 tsp. table salt
1 cup buttermilk
Shortening
Powdered sugar (optional)
Mexican Chocolate Sauce
Garnish: toasted sliced almonds
1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.
* 2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.
NOTE: We tested with Nestlé Abuelita Marqueta Mexican chocolate.
Mexican Chocolate Sauce
Cook 8 oz. chopped semisweet chocolate baking squares, 3/4 cup whipping cream, 2 tsp. light brown sugar, 1/4 tsp. ground cinnamon, 1/4 tsp. almond extract, and a pinch of table salt in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in 1 Tbsp. butter until melted. Serve immediately. Makes about 11/2 cups.
Banana Pound Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 18 MIN.
TOTAL: 2 HOURS, 48 MIN.
This moist, full-flavored banana cake needs no ice cream or sauce to enhance its appeal. But if you insist, we recommend pralines-and-cream ice cream.
INGREDIENTS
11/2 cups butter, softened
3 cups sugar
5 large eggs
3 ripe bananas, mashed
3 Tbsp. milk
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. table salt
Shortening
3/4 cup chopped pecans
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
2. Combine mashed bananas, milk, and vanilla.
3. Combine flour, baking powder, and salt; add to batter alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour into a greased (with shortening) and floured 10-inch (16-cup) tube pan. Sprinkle with pecans.
4. Bake at 350° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 to 15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
Serve this simple-to-make cake on a white or pastel pedestal; be sure to serve it pecan-side up. Or, cut slices ahead and serve them displayed on a silver tray.
Banana Split Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 2 hours, 40 min.
INGREDIENTS
3 cups all-purpose flour
2 cups sugar
1 tsp. baking soda
1/4 tsp. table salt
3 large eggs
1 cup vegetable oil
1/2 cup buttermilk
2 cups mashed banana (5 medium)
1 cup chopped pecans
1 cup sweetened flaked coconut
11/2 tsp. vanilla extract
1 (20-oz.) can crushed pineapple, undrained
1 (16-oz.) jar maraschino cherries, drained
Shortening
1 (8-oz.) package cream cheese, softened
11/2 cups powdered sugar
Garnishes: grated milk chocolate, chopped pecans, hot fudge sauce, maraschino cherries with stems, toasted sweetened flaked coconut
1. Preheat oven to 350°. Combine first 4 ingredients in a large bowl. Stir together eggs, oil, and buttermilk. Add oil mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in banana and next 3 ingredients.
2. Drain pineapple, reserving 2 Tbsp. liquid. Gently press pineapple and maraschino cherries between layers of paper towels. Chop cherries. Stir pineapple and cherries into banana mixture. Spoon into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 to 15 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).
4. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until blended. Stir in reserved pineapple juice. Pour over cake.
Loads of garnishes really turn this cake into a special treat fit for a party. Go all the way, or keep it simple with just one or two favorite adornments.
Cranberry-Apple-Pumpkin Bundt
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 4 HOURS, 30 MIN.
INGREDIENTS
11/2 cups peeled and diced Granny Smith apples
2 Tbsp. butter, melted
1/2 cup finely chopped sweetened dried cranberries
1/2 cup firmly packed light brown sugar
3 Tbsp. all-purpose flour
3/4 cup finely chopped toasted pecans
2 cups granulated sugar
1 cup butter, softened
4 large eggs
1 (15-oz.) can pumpkin
1 Tbsp. vanilla extract
3 cups all-purpose flour
2 tsp. baking powder
2 tsp. pumpkin pie spice
1/2 tsp. baking soda
Shortening
Maple Glaze
Sugared Pecans and Pepitas
1. Preheat oven to 325°. Toss diced apples in 2 Tbsp. melted butter to coat in a medium bowl; add cranberries and next 3 ingredients, and toss until well blended.
2. Beat granulated sugar and 1 cup butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and vanilla; beat just until blended.
3. Stir together 3 cups flour and next 3 ingredients. Gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Spoon half of batter into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan. Spoon apple mixture over batter, leaving a 1/2-inch border around outer edge. Spoon remaining batter over apple mixture.
4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 2 hours).
5. Spoon Maple Glaze onto cooled cake. Arrange Sugared Pecans and Pepitas on cake.
Maple Glaze
Bring 1/2 cup pure maple syrup, 2 Tbsp. butter, and 1 Tbsp. milk to a boil in a small saucepan over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat; whisk in 1 tsp. vanilla extract. Gradually whisk in 1 cup powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to thicken and cool slightly. Use immediately. Makes about 1 cup.
Sugared Pecans and Pepitas
Preheat oven to 350°. Stir together 1 cup pecan halves and pieces; 1/2 cup roasted, salted, shelled pepitas (pumpkin seeds); and 2 Tbsp. melted butter. Spread in a single layer in a 13- x 9-inch pan. Bake 12 to 15 minutes or until toasted, stirring halfway through. Remove from oven; toss with 2 Tbsp. sugar. Cool completely in pan on a wire rack. Makes 11/2 cups.
Apple-Cream Cheese Bundt Cake
MAKES: 12 SERVINGS
HANDS-ON: 40 MIN.
TOTAL: 4 hours, 10 min.
This apple-laced cake features a surprise creamy filling and a praline frosting crown.
INGREDIENTS
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground nutmeg
1/2 tsp. ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 tsp. vanilla extract
3 cups peeled and finely chopped Gala apples (about 11/2 lb.)
1 cup finely chopped toasted pecans
Shortening
Cream Cheese Filling
Praline Frosting
Garnish: chopped toasted pecans
1. Preheat oven to 350°. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
2. Spoon two-thirds of apple mixture into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over filling.
3. Bake at 350° for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
4. As soon as Praline Frosting is made, pour immediately over cooled cake.
Cream Cheese Filling
Beat 1 (8-oz.) package softened cream cheese, 1/4 cup softened butter, and 1/2 cup granulated sugar at medium speed with an electric mixer until blended and smooth. Add 1 large egg, 2 Tbsp. all-purpose flour, and 1 tsp. vanilla extract; beat just until blended.
Praline Frosting
Bring 1/2 cup firmly packed brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in 1 tsp. vanilla extract. Gradually whisk in 1 cup powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
Lemon-Coconut Loaf Cake
MAKES: 8 TO 10 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 2 hours, 35 min.
Garnish this pound cake with flaked coconut or, for a dressier look, curly shavings of fresh coconut.
INGREDIENTS
1/2 cup butter, softened
11/3 cups granulated sugar
3 large eggs
11/2 cups all-purpose flour
1/2 tsp. table salt
1/8 tsp. baking soda
1/2 cup sour cream
2 tsp. lemon zest
1/2 cup sweetened flaked coconut
Shortening
Poured Lemon Frosting
Garnish: Coconut Curls, lemon peel strips
1. Preheat oven to 325°. Beat butter at medium speed with a heavy- duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and 1/2 cup coconut. Pour batter into a greased (with shortening) and floured 9- x 5-inch loaf pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4. Spoon Poured Lemon Frosting over cake and sprinkle with Coconut Curls and lemon peel strips.
Poured Lemon Frosting
Whisk together 2 cups powdered sugar, 3/4 tsp. lemon zest, and 2 Tbsp. fresh lemon juice, 1 tsp. at a time, for desired consistency. Makes about 1 cup.
Coconut Curls
Pierce 2 coconut eyes with an ice pick and hammer; drain and discard liquid. Place coconut in a 9-inch cake pan. Bake at 350° for 25 minutes or until shell begins to crack; cool 10 minutes. Break open the outer shell with a hammer, and split coconut into several large pieces. Separate coconut meat from the shell using a sturdy, blunt-ended knife, and rinse in cold water. Cut thin strips from the meat using a vegetable peeler. Use immediately, or layer between damp paper towels in an airtight container, and chill up to 2 days.
Glazed Lemon-Pear Cake
MAKES: 16 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 30 MIN.
INGREDIENTS
Shortening
33/4 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. ground allspice
1/4 tsp. table salt
11/4 cups butter, softened
13/4 cups sugar
5 large eggs
11/4 cups milk
1 cup shredded peeled pears
1 cup finely chopped toasted walnuts
3/4 tsp. grated lemon zest
1. Preheat oven to 350°. Grease a 10-inch (12-cup) Bundt pan with shortening (do not use cooking spray); lightly flour.
2. Combine flour, baking powder, allspice, and salt in a medium bowl; set aside. Beat butter and sugar at low speed with an electric mixer 30 seconds, scraping down sides as needed. Beat at high speed 3 minutes, scraping down sides as needed, until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with milk, beating at low speed just until blended after each addition. Fold in pears, walnuts, and lemon zest. Pour batter into pan.
3. Bake at 350° for 1 hour or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Spoon Poured Lemon Frosting over cake, allowing some to drizzle down sides.
This delicately flavored cake is best presented whole, because the crumb is so tender. Serve cake along with a cup of hot tea for the perfect afternoon gathering.
Lemon Curd Pound Cake
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 45 MIN.
INGREDIENTS
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. table salt
1 cup milk
1 Tbsp. lemon zest
1 tsp. vanilla extract
1 tsp. lemon extract
Shortening
Lemon Curd Glaze
Garnish: lemon zest
1. Preheat oven to 325°. Beat first 2 ingredients at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
2. Sift together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in lemon zest and next 2 ingredients.
3. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
4. Bake at 325° for 1 hour and 15 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes.
5. Remove cake from pan to wire rack; gently spoon warm Lemon Curd Glaze over top, allowing glaze to drip down sides of cake. Cool completely on wire rack (about 1 hour).
Lemon Curd Glaze
Stir together ⅔ cup sugar, 11/2 Tbsp. melted butter, 2 tsp. lemon zest, and 2 Tbsp. fresh lemon juice in a small heavy saucepan; add 1 large lightly beaten egg, and stir until blended. Cook over low heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly and begins to bubble around the edges. (Cooked mixture will have a thickness similar to heavy cream.) Use immediately. Makes 3/4 cup.
Wait to prepare the Lemon Curd Glaze until the cake comes out of the oven so it will still be warm when spread over the cake.
Strawberry Swirl Cream Cheese Pound Cake
MAKES: 12 SERVINGS
HANDS-ON: 25 MIN.
TOTAL: 2 HOURS, 35 MIN.
This pretty cake gets its ruby red swirl from a purchased strawberry glaze sandwiched in between layers of batter.
INGREDIENTS
11/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
Shortening
2/3 cup strawberry glaze
1 (6-inch) wooden skewer
Garnish: fresh strawberries and leaves
1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan (about 2⅔ cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
3. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
NOTE: We tested with Marzetti Glaze for Strawberries.
Serve this cake piled high with fresh strawberries from your garden or farmers’ market. Look for berries with stems and leaves intact for the prettiest presentation.
Orange-Pecan-Spice Pound Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 35 MIN.
TOTAL: 3 hours, 35 min.
Sprinkle chopped pecans into the buttered tube pan before spooning in the batter to form a nice, crisp coating for the top of this pound cake.
INGREDIENTS
2 cups finely chopped toasted pecans, divided
2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1/8 tsp. table salt
3/4 cup milk
2 Tbsp. orange zest
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. vanilla extract
1 tsp. lemon extract
1 tsp. orange extract
1/2 tsp. ground cloves
Orange Syrup
Garnishes: pecan halves, halved orange slices
1. Preheat oven to 300°. Sprinkle 11/4 cups toasted pecans into a generously buttered 10-inch (16-cup) tube pan; shake to evenly coat bottom and sides of pan.
2. Beat 2 cups 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.
3. Combine flour and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in orange zest, next 6 ingredients, and remaining 3/4 cup pecans. Spoon batter into prepared pan.
4. Bake at 300° for 1 hour and 30 minutes to 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 20 minutes. Remove cake from pan; invert cake, pecan crust side up, onto wire rack.
5. Brush top and sides of pound cake gently several times with hot Orange Syrup, allowing the cake to absorb the Orange Syrup after each brushing. (Do not pour syrup over the cake.) Let cake cool completely (about 1 hour).
Orange Syrup
Remove zest from 1 large orange with a vegetable peeler, being careful not to get the bitter white pith. Set orange zest aside. Squeeze orange to get 1/2 cup juice. Combine orange zest, juice, and 1 cup sugar in a small saucepan. Cook over low heat, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat, and boil 2 minutes. Makes 1 cup.
Green Tea-Honeysuckle Cake
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 3 HOURS, 15 MIN.
Matcha, a Japanese green tea powder, adds vivid green color and a delicate flavor. Look for it in Asian grocery stores and gourmet markets, or order it online. Store it tightly covered in the fridge. If you can’t find matcha, pulverize regular green tea in a spice grinder.
INGREDIENTS
1 cup butter, softened
1/2 cup shortening
21/2 cups sugar
1/4 cup honey
6 large eggs
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. table salt
3/4 cup milk
2 tsp. matcha (green tea powder)
Shortening
Honeysuckle Glaze
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add honey, beating until blended. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Transfer 21/2 cups batter to a 2-qt. bowl, and stir in matcha until blended.
3. Drop 2 scoops of plain batter into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan, using a small cookie scoop (about 11/2 inches); top with 1 scoop of matcha batter. Repeat procedure around entire pan, covering bottom completely. Continue layering batters in pan as directed until all batter is used.
4. Bake at 325° for 1 hour and 5 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
5. Remove cake from oven, and gradually spoon 1 cup hot Honeysuckle Glaze over cake in pan, allowing glaze to soak into cake after each addition. Reserve remaining glaze. Cool cake completely in pan on a wire rack (about 1 hour and 30 minutes). Remove cake from pan; spoon reserved glaze over cake.
Honeysuckle Glaze
Bring 3/4 cup sugar, 1/2 cup butter, ⅓ cup honey, ⅓ cup orange liqueur, and 3 Tbsp. water to a boil in a 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Makes about 1⅔ cups.
Maryland Black Walnut Cake
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 30 MIN.
Black walnut trees are native to Maryland and much of the eastern United States. A black sheep of the tree world, they are toxic to some other landscape plants and messy when in leaf. But their wood is prized for furniture and cabinets, and their notoriously difficult-to-crack nuts have a rich, distinctive flavor beloved by local bakers and others who’ve acquired a taste for them.
INGREDIENTS
11/2 cups chopped black walnuts
1 cup butter, softened
11/2 cups granulated sugar
3 large eggs, separated
1 tsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. baking powder
1/4 tsp. table salt
3/4 cup milk
Shortening
1/4 cup powdered sugar
Vanilla ice cream (optional)
Sliced fresh strawberries (optional)
Chopped black walnuts (optional)
1. Preheat oven to 350°. Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy. Add egg yolks and vanilla, beating just until blended.
3. Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition.
4. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter. Fold ground walnuts into batter. Spoon batter evenly into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
5. Bake at 350° for 50 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Sprinkle evenly with powdered sugar. Serve with vanilla ice cream, sliced fresh strawberries, and walnuts, if desired.
Coffee Cake Pound Cake
MAKES: 12 SERVINGS
HANDS-ON: 30 MIN.
TOTAL: 3 HOURS
This year, resolve to think beyond a ho-hum box of chocolates for a hostess gift. Instead, pass along this sweet treat, which marries two Southern specialties, coffee cake and pound cake, to create one tender, buttery, best-of-both-worlds dessert.
INGREDIENTS
1 cup butter, softened
21/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/4 tsp. baking soda
1 (8-oz.) container sour cream
2 tsp. vanilla extract
Shortening
1 cup finely chopped toasted pecans
1/4 cup firmly packed brown sugar
11/2 tsp. ground cinnamon
Pecan Streusel
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
3. Pour half of batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan. Stir together toasted pecans, brown sugar, and cinnamon; sprinkle over batter. Spoon remaining batter over pecan mixture; sprinkle with Pecan Streusel.
4. Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Pecan Streusel
Combine 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour, and 1 tsp. ground cinnamon in a bowl. Cut in 1/4 cup butter with a pastry blender until crumbly. Stir in 3/4 cup chopped pecans.
Ginger Pound Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 25 MIN.
TOTAL: 3 HOURS, 20 MIN.
INGREDIENTS
3/4 cup milk
1 (2.7-oz.) jar crystallized ginger, finely minced
2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
1 tsp. vanilla extract
Shortening
Vanilla bean ice cream
Garnish: chopped crystallized ginger
1. Preheat oven to 325°. Cook milk and ginger in a saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Remove from heat, and let stand 10 to 15 minutes.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
3. Add flour to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
4. Bake at 325° for 1 hour and 25 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Serve with ice cream.
By simmering the ginger pieces in with the milk, the milk is not only infused with ginger flavor, but the crystallized pieces are softened so they will be more easily incorporated into the batter.
Rosemary-Olive Oil Cornmeal Cake
MAKES: 16 SERVINGS
HANDS-ON: 15 MIN.
TOTAL: 3 HOURS
INGREDIENTS
Shortening
21/2 cups all-purpose flour
1 cup plain yellow cornmeal
1/2 tsp. table salt
21/2 cups granulated sugar
3/4 cup butter (do not use margarine), softened
3/4 cup extra virgin olive oil
1 Tbsp. chopped fresh rosemary leaves
2 tsp. orange zest
1 tsp. vanilla extract
6 large eggs
Garnish: powdered sugar
1. Preheat oven to 325°. Generously grease a 10-inch (12-cup) Bundt pan with shortening; lightly flour.
2. Combine flour, cornmeal, and salt in a medium bowl; set aside. Beat granulated sugar and butter at medium speed with an electric mixer 2 minutes or until light and fluffy. Gradually add oil, beating just until blended. Add rosemary, orange zest, and vanilla. Beat in eggs, 1 at a time, until blended. Gradually beat in flour mixture at low speed just until blended. Pour batter into prepared pan.
3. Bake at 325° for 1 hour and 10 minutes to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Sprinkle with powdered sugar before serving, if desired.
Be sure to use a good-quality extra virgin olive oil for this recipe; the fruity flavor of the olive oil marries beautifully with the fresh rosemary.
Brown Sugar-Bourbon Bundt
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 35 MIN.
INGREDIENTS
1 cup butter, softened
1/2 cup shortening
1 (16-oz.) package light brown sugar
5 large eggs
1 (5-oz.) can evaporated milk
1/2 cup bourbon
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. table salt
1 Tbsp. vanilla bean paste
Shortening
2 Tbsp. powdered sugar
Garnishes: candied oranges, magnolia leaves
1. Preheat oven to 325°. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add brown sugar, beating at medium speed until light and creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together evaporated milk and bourbon in a bowl. Stir together flour, baking powder, and salt in another bowl. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste. Pour batter into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Cool completely (about 1 hour). Dust top lightly with powdered sugar.
To get this intricate fluted look or other design to your cake, look for an ornate Bundt pan. There are so many styles on the market—you can’t go wrong!
Amaretto-Almond Pound Cake
MAKES: 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 3 hours
INGREDIENTS
1/3 cup sliced almonds
Shortening
11/4 cups butter, softened
1 (3-oz.) package cream cheese, softened
21/2 cups sugar
3 Tbsp. amaretto liqueur
1 Tbsp. vanilla extract
21/2 cups all-purpose flour
6 large eggs
Amaretto Glaze
1. Preheat oven to 325°. Sprinkle almonds over bottom of a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
2. Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Pour batter over almonds in prepared pan.
3. Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
4. Gradually spoon hot Amaretto Glaze over cake, allowing it to soak into cake after each addition. Cool completely in pan on a wire rack (about 1 hour and 30 minutes).
Amaretto Glaze
Mix 3/4 cup sugar, 6 Tbsp. butter, 1/4 cup amaretto, and 2 Tbsp. water in a 1-qt. saucepan. Heat to boiling over medium heat, stirring often. Reduce heat to medium-low; cook 3 minutes, stirring constantly. Makes about 1 cup.
The rich flavor of amaretto pairs perfectly with sliced almonds in this cake. The principal ingredient in amaretto is apricot kernels, which impart the same flavor as almond extract.
Buttered Rum Pound Cake with Bananas Foster Sauce
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 29 MIN.
TOTAL: 5 HOURS, 40 MIN.
INGREDIENTS
1 cup butter, softened
3 cups sugar, divided
6 large eggs, separated
3 cups all-purpose flour
1/4 tsp. baking soda
1 (8-oz.) container sour cream
1 tsp. vanilla extract
1 tsp. lemon extract
Shortening
Buttered Rum Glaze
Bananas Foster Sauce
Garnish: chopped toasted pecans
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Add 21/2 cups sugar, beating 4 to 5 minutes or until fluffy. Add egg yolks, 1 at a time, beating just until yellow disappears after each addition.
2. Combine flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at medium speed just until blended after each addition. Stir in extracts.
3. Beat egg whites until foamy; gradually add remaining 1/2 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Fold into batter. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
4. Bake at 325° for 1 hour and 30 minutes or until a long wooden pick inserted in center comes out clean. Let cool in pan 10 to 15 minutes. Remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; spoon warm Buttered Rum Glaze over cake. Let stand, covered, at least 4 hours or overnight. Serve with Bananas Foster Sauce.
Buttered Rum Glaze
Combine 6 Tbsp. butter, 3 Tbsp. light rum, 3/4 cup sugar, and 3 Tbsp. water in a small saucepan; bring to a boil. Boil, stirring constantly, 3 minutes. Remove from heat, and stir in 1/2 cup chopped toasted pecans. Makes 11/4 cups.
Bananas Foster Sauce
Melt 1/4 cup butter in a large skillet over medium heat; add 1/2 cup firmly packed brown sugar, ⅓ cup banana liqueur, and 1/4 tsp. ground cinnamon. Cook, stirring constantly, 3 minutes or until bubbly. Add 4 peeled and sliced bananas, and cook 2 to 3 minutes or until thoroughly heated. Remove from heat. Pour ⅓ cup light rum over banana mixture, and carefully ignite the fumes above the mixture with a long match or multipurpose lighter. Let flames die down; serve immediately. Makes 2½ cups.
Rum Cake
MAKES: 10 TO 12 SERVINGS
HANDS-ON: 20 MIN.
TOTAL: 2 HOURS, 20 MIN.
This moist, rich rum cake is great to make ahead for special occasions or as a food gift. It tastes even better the next day, as the Banana-Rum Syrup soaks in.
INGREDIENTS
11/2 cups butter, softened
11/2 cups granulated sugar
3 large eggs
1 large egg yolk
2 tsp. vanilla extract
2 Tbsp. lemon zest
1/2 cup dark rum
1/4 cup banana liqueur*
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. table salt
1 cup whipping cream
Shortening
Banana-Rum Syrup
Powdered sugar
1. Preheat oven to 350°. Beat butter and granulated sugar at medium speed with an electric mixer until light and fluffy. Add eggs, egg yolk, and vanilla, beating until blended. Add lemon zest, beating until blended. Gradually add rum and banana liqueur, beating until blended. (Batter will look curdled.)
2. Stir together flour and next 3 ingredients; add to butter mixture alternately with whipping cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch (12-cup) Bundt pan.
3. Bake at 350° for 55 to 60 minutes or until a long wooden pick inserted in center comes out clean.
4. Cool in pan on a wire rack 15 minutes. Pierce cake multiple times using a long wooden pick. Pour Banana-Rum Syrup evenly over cake. Let stand 45 minutes. Remove from pan; cool completely on a wire rack. Sprinkle evenly with powdered sugar before serving.
Banana-Rum Syrup
Melt 10 Tbsp. butter in a 2-qt. saucepan over medium-high heat; stir in 3/4 cup sugar, 1/4 cup dark rum, and 1/4 cup banana liqueur. Bring to a boil, stirring often; reduce heat to low, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Remove from heat, and cool 10 minutes. Makes about 1 cup.
* ¼ cup dark rum may be substituted for banana liqueur.