Rainbow Sprinkles Pound Cake

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Rainbow Sprinkles Pound Cake
Who doesn’t love rainbow sprinkles? They make desserts fun and extra special. I first saw a picture of this cake in the Bake from Scratch magazine and immediately knew I needed to make it, but I chose to adapt my recipe for Old Fashioned Pound Cake for the cake with the crumb topping added. The crumb topping bakes into a nice crunchy topping.

It is best to use the type of rainbow sprinkles also known as “Jimmies” as these will not bleed into the batter. The Bake from Scratch magazine used Betty Crocker Rainbow Sprinkles in their recipe. I buy rainbow sprinkles from a local cake decorating specialty shop.
Recipe type: Dessert | Loaf Cake | Butter Cake
Serves: 1 loaf
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: one 9x5x2¾ inch loaf pan Pan Prep: Greased, Parchment Lined, Floured Oven Temp: 350° Storage: Cover and Cool Place

Help: Cake Hints

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
  • Small amount of vegetable shortening and flour and parchment paper for preparing pan
Crumb Topping:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/16 teaspoon salt
  • 1 tablespoon cold unsalted butter, cut into small pieces
  • 3 tablespoons rainbow sprinkles
  • ½ teaspoon pure vanilla extract
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • ⅓ cup rainbow sprinkles
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening, line with parchment paper if desired, and dust with flour. Tip: to make baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, and then lightly grease the top of the parchment paper and dust with flour.
Crumb Topping:
  1. In a medium-sized mixing bowl, combine flour, sugar, and salt; whisk together to mix. Add the butter pieces and gently mix to coat the cut pieces of butter with flour.
  2. With a pastry blender cut butter into the flour mixture until the mixture resembles coarse crumbs and has a sandy texture. Tip: You can also use your fingers to work the cold butter into the flour until the mixture has a sandy texture.
  3. Add the sprinkles and vanilla and mix with your fingers until there are pea-sized crumbs. Refrigerate until ready to use.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. If creaming by hand with a wooden spoon, use the backside of the spoon and move your arm in a circular motion to spread the butter over the bottom and up the side of the bowl. Move your arm quickly to beat or “whip” the butter.
  4. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer and gently fold in the rainbow sprinkles with a wire whisk or rubber spatula until well blended.
  8. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or small offset spatula. Sprinkle the crumb topping evenly over the top of the cake batter.
  9. Bake: Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Testing for doneness: Use the baking times given in the recipe as an estimate as some ovens bake faster or slower than others. Insert a wooden toothpick or long wooden skewer near the center of the cake and remove it. There should be a few moist crumbs attached to the toothpick or skewer, but not batter. Or, insert an instant read thermometer into the middle of the loaf; the internal temperature should range between 195-205 degrees F. Tip: I like to use a combination of the toothpick test plus a temperature reading using a Super-Fast Thermapen Thermometer for an accurate test of doneness.

Rainbow Sprinkles Pound Cake

Adapted From: Bake From Scratch magazine, May/June 2017

 

Ribbons & Curls Cake

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Ribbons & Curls Cake
A profusion of rolled fondant ribbon and curls make a dazzling cake for any birthday party or holiday celebration; simply change the fondant colors to match the occasion.

Classic old fashioned pound cake was used for this cake; however you can use any butter cake or pound cake recipe that you desire. This Old Fashioned Pound Cake recipe can also be cut in half to make a simple and delicious pound cake to serve with an afternoon coffee break; bake in a 9x5x2¾ inch loaf pan and serve with a dusting of powdered sugar.

Cakes covered and decorated with rolled fondant take some planning and preparation; you will probably want to allow up to 3 days for making and assembling this Ribbons and Curls Cake so that is an enjoyable and stress-free project. See the decorating list and timeline at the end of the recipe for assembling and decorating the Ribbons and Curls Cake.
Recipe type: Rolled Fondant Cake | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 9" Square Cake Pan Prep: Greased and Floured Oven Temp: 325° Serves: 10 to 12 Storage: Loosely Covered, Room Temperature

Help: Cake Hints and Tips, Rolled Fondant Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Old Fashioned Pound Cake Batter:
  • 4 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 4 teaspoons pure vanilla extract
  • 2 cup (4 sticks) unsalted butter, room temperature
  • 2 cup granulated sugar
  • 8 large eggs
Vanilla Butter Frosting:
  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ cup vegetable shortening
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioner's (powdered) sugar
  • 2 tablespoons milk, plus additional if needed
Instructions
Preheat oven to 325 degrees F. Prepare two 9 inch square cake pans; lightly grease the pans with shortening and dust with flour.
Tip: Use cake strips around the pans to help ensure the cake rises evenly. Make a cake strip with a length of aluminum foil long enough to encircle the pan with a little overlap. Fold the strip lengthwise until it is 2 to 3 inches wide. Wrap the strip around the outside of the pan and secure it with a metal paper clip or tape.
Old Fashioned Pound Cake Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 40 to 45 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Vanilla Butter Frosting:
  1. In a medium mixing bowl, use an electric hand mixer or wooden spoon and beat the butter and shortening until smooth. Add vanilla and beat until well mixed. Gradually add the sugar, one cup at a time, beating well after each addition. The mixture will appear dry after all the sugar has been added. Add 2 tablespoons of milk and beat until frosting is smooth, creamy, and fluffy. Add additional milk if necessary to make a good spreading consistency.
Assemble Cake Layers and First Crumb Coat:
  1. Trim and level each cake layer. For the top layer, slice off a small amount of the sharp edge to make a rounded edge for the fondant. Secure the bottom layer of the cake to a cake board or cake plate; place about a tablespoon of frosting in the middle of the board or plate, center the cake and press the cake lightly into the frosting to adhere. Tip: Use a cake lifter to easily pick up and move the layers onto the cake board or cake plate.
  2. Using an offset spatula spread frosting about ¼ inch thick on the bottom layer. Place the second cake layer on top. Crumb coat the cake by covering the sides and top of the cake with a thin layer of frosting. Let the cake sit until the crumb coat is dried to the touch. At this point you can cover the cake in plastic wrap and refrigerate overnight. Tip: the crumb coat is a thin layer. Don’t worry if the cake shows through in places, it will be covered again with another crumb coat layer.
  3. Cover remaining frosting tightly with plastic wrap until ready to continue with cake, or cover tightly and refrigerate if completing the following day.
Second Crumb Coat:
  1. The second crumb coat should be applied just prior to covering the cake with rolled fondant. Rewhip frosting to bring it back to a fluffy texture, adding a small amount of milk if necessary. Apply a second crumb coat by covering the sides and top of the cake with a thin layer of frosting over the first crumb coat. The second crumb coat will provide a sticky surface for the fondant to stick to.
Rolled Fondant:
  1. While the second crumb coat is still fresh and soft, cover the cake with rolled fondant. Decorate with cutout fondant decorations. See Rolled Fondant Tips and Recipes.
  2. Serve cake at room temperature. Cover loosely or place in a cardboard box with a cover, such as a cake box from a bakery. Store in a cool dry place.
Decorating List and Timeline:
I used the following decorating items and timeline to assemble and decorate the Ribbons and Curls Cake:
Decorating:
Cake board
Cake plate
Cake Lifter
3 pounds rolled fondant
Pale green food coloring, such as leaf green
Pink food coloring
Yellow food coloring
Violet food coloring
Clear alcohol such as vodka or gin or kirschwasser
Small artist paintbrush (for applying alcohol)
Pizza cutter
Straight edge ruler (a quilters ruler works well)
¼ inch wooden dowels
Day one:
  1. Make the fondant. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to cure overnight.
  2. I made one batch of White Chocolate-Marshmallow Rolled Fondant for this cake, 3 pounds, 9 ounces, which was enough to cover the cake and make the decorations. I used about 2¾ pounds total.
  3. Leftover fondant can be wrapped tightly and stored for a future project.
  4. Bake the cake. After the cake is cooled, cover and refrigerate overnight to tighten the crumb and firm up the cake.
Day two:
  1. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  2. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  3. Apply the second crumb coat just prior to covering with fondant.
  4. Roll the fondant ¼ inch thick and cover the cake. Use the fondant scraps for the decorations.
  5. Re-knead and divide the fondant scraps; tint about ½ of the kneaded scraps with pale green food coloring. Divide the remainder into fourths and tint one portion with pink, one portion with yellow and one portion with violet. Keep the last portion white in case you need it for any touch-ups or color changes.
  6. Roll the green fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for each ribbon. Use a ruler and pizza cutter to cut 2 ribbons about 18 inches long by 1¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one ribbon across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra ribbon. Rub a small amount of clear alcohol under each ribbon end and press gently against the cake to adhere. Place the second ribbon across the middle of the cake and down the remaining two sides; trim off extra ribbon and adhere the ends with clear alcohol. Slice the portion out of the top ribbon that crosses over the bottom ribbon to remove extra bulk.
    cutting ribbon stripsplacing ribbons on cakecut excess middle ribbonmaking bows
  7. Prepare the frosting. Assemble and fill the cake layers with frosting and apply the first frosting crumb coat. Let the crumb coat sit until dry and firm to the touch, at least 30 minutes, or place in the refrigerator to speed up the drying. Cover remaining frosting tightly with plastic wrap or place in an airtight container until ready to continue with cake.
  8. Remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is pliable and smooth. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in, or if it seems too sticky knead a small amount of powdered sugar or cornstarch in. Cover until ready to use.
  9. Apply the second crumb coat just prior to covering with fondant.
  10. Roll the fondant ¼ inch thick and cover the cake. Use the fondant scraps for the decorations.
  11. Re-knead and divide the fondant scraps; tint about ½ of the kneaded scraps with pale green food coloring. Divide the remainder into fourths and tint one portion with pink, one portion with yellow and one portion with violet. Keep the last portion white in case you need it for any touch-ups or color changes.
  12. Roll the green fondant into a rectangle about 18 inches long and at least 3 inches wide, and 1/16 inches thick for each ribbon. Use a ruler and pizza cutter to cut 2 ribbons about 18 inches long by 1¼ inches wide. (Make sure and measure the top and sides of the cake to determine if 18 inches is the correct length.) Place one ribbon across the center of the cake and down the sides. Use the pizza cutter or a sharp knife to trim off extra ribbon. Rub a small amount of clear alcohol under each ribbon end and press gently against the cake to adhere. Place the second ribbon across the middle of the cake and down the remaining two sides; trim off extra ribbon and adhere the ends with clear alcohol. Slice the portion out of the top ribbon that crosses over the bottom ribbon to remove extra bulk.
  13. Let all decorations dry overnight.
    making ribbon curlsdrying curls
Day three:
  1. Center the bows on top of the green ribbon on the cake; adhere the bottom of the bows to the ribbon with clear alcohol. Place the loop in the center of the bow; adhere the bottom of the loop with alcohol. Place the curls randomly around the center bow; attach the ends with a bit of clear alcohol or just place under the loops.
  2. Your beautiful gift is finished and ready for the party.

 

Raisin Pound Cake

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Raisin Pound Cake
Rich and fragrant with spices, this flavorful pound cake is flecked throughout with apple and raisins. The grated apple makes this cake moist and helps it too stay fresh for days. This cake is delicious served either plain, with a sprinkling of powdered sugar, or topped with a sweet orange glaze.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Starting Oven Temp: 375° Storage:Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, room temperature
  • 2 tablespoons grated orange zest (1 orange)
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar (or a combination of both)
  • 4 large eggs, warmed to room temperature
  • 1 cup grated, peeled apple (about 2 medium sized apples)
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish:
  • ¼ cup dark raisins
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 9-inch Bundt pan or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the dark raisins and golden raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking powder, salt, ginger, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. Slowly add the brown sugar over an additional 3 to 4 minutes. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the apples and raisins into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 25 minutes. Then lower the oven temperature to 325 degrees F, and bake another 70 or 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Garnish:
  1. In a small bowl, combine dark raisins and golden raisins. Toss with sugar to coat. Sprinkle a few raisins over the orange glaze and arrange the remainder around base of cake.
Adapted From: Dalsass, Diana, The New Good Cake Book, W.W. Norton & Company, New York, 1997

Old Fashioned Pound Cake

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Old Fashioned Pound Cake
Plain and simple, this classic and old fashioned pound cake has the perfect vanilla flavor and a light texture. This cake needs no adornments, just a light dusting of powdered sugar.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
Topping:
  • 1 to 2 teaspoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, add flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small mixing bowl, stir the milk and vanilla extract together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. The mixture may appear curdled when all of the eggs have been added but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 70 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.

Sweet Potato Pound Cake

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Sweet Potato Pound Cake
Every bite of this moist cake is filled with the taste of sweet potatoes and warm spices, and the orange flavored glaze drizzled over the top compliments the flavors perfectly.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Fluted Tube Pan Prep: Greased Bottom Only Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, warmed to room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups cooked, mashed sweet potatoes
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the mashed sweet potatoes, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sweet potatoes, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009

Whipped Cream Pound Cake

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Whipped Cream Pound Cake
Once you try this tender cake, it’s sure to become one of your favorites. Made with thick whipped cream instead of butter, the cream is folded into a vanilla batter and results in a cake with a light tender crumb that is moist and delicious. Serve with a dollop of whipped cream and fresh berries for a special, yet easy dessert.
Recipe type: Dessert | Cream Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Fluted Tube Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup whipping (heavy) cream, chilled
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 4 large eggs
  • 1⅓ cups granulated sugar
  • 1½ teaspoons pure vanilla extract
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium bowl, using an electric mixer beat the whipping cream until firm peaks form. Do not over-whip until it is grainy, as it will not fold as easily into the batter. Set aside in the refrigerator. Tip: Cream whips easiest when the bowl and beaters, as well as the cream, are well chilled. Place the bowl and beaters in the freezer for 10 to 15 minutes before using, and keep the cream in the refrigerator until ready to use.
  2. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a large mixing bowl, with an electric mixer beat the eggs on medium-high speed for 5 minutes, until they are thick and pale colored.
  4. With the mixer on medium speed, slowly add the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Add the vanilla and continue mixing for another 1 minute until well blended.
  5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  6. Using a balloon type whisk or large rubber spatula, gently fold in the whipped cream, one-third at a time. Be sure the cream is thoroughly folded through the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 45 to 55 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Cool on wire rack for 10 to 15 minutes then remove cake from pan and place on a wire cooling rack to let cool.
Adapted from: Walter, Carole, Great Coffee Cakes, Sticky Buns, Muffins & More, Clarkson Potter Publishers, New York, 2007

Southern Pecan Pound Cake

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Southern Pecan Pound Cake
When nuts are falling to the ground in the fall, toast a few to use in this classic Southern-style cake. The rich, toasted pecans are folded into a vanilla, sour cream batter, and also strewn over the top with a sprinkling of sugar. This cake is perfect to share with friends along with a hot cup of coffee or tea.
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10 inch Angel Food Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup pecan halves
  • 1 tablespoon all-purpose flour
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • ¼ cup sour cream
  • Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
  • ¼ cup pecan halves
  • 1 tablespoon granulated sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. By hand, break the pecans for both the batter and the topping into ¼ inch pieces. Toast nuts, cool, and then toss with 1 tablespoon flour. Set aside.
  2. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about ½ of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining ½ flour mixture, mix just until blended, scraping down the side of the bowl as needed.
  6. Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
  7. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
  1. Sprinkle ¼ cup toasted pecans over the top of the batter, and sprinkle with granulated sugar.
  2. Bake: Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Adapted from: Walter, Carole, Great Cakes, Random House, New York, 1991

  1. Southern Pecan Pound Cake

 

Rum Raisin Pound Cake

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Rum Raisin Pound Cake
This delicious cake is filled with the flavors of golden raisins, orange and lemon zest, and cinnamon, and is then steeped with dark rum and aged for a few days before serving.
Recipe type: Dessert | Butter Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup golden raisins
  • 2⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup dark rum
  • 1 teaspoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest (about ½ orange)
  • 1½ teaspoons freshly grated lemon zest (about ½ lemon)
  • 1¼ cups granulated sugar
  • 4 large eggs
Storing and Aging:
  • Cheesecloth
  • Heavy-duty aluminum foil
  • ½ cup dark rum, divided
  • Plastic Wrap
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the golden raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking powder, salt, and cinnamon; sift or whisk together to mix. Set aside.
  3. In a small cup, stir together the rum and vanilla. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, orange zest, lemon zest, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter, orange zest, and lemon zest in the bowl, with an electric mixer on medium speed begin by beating the butter and zests about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the rum mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and rum mixture, ending with the last portion of the flour, and stirring just until blended. Remove bowl from mixer.
  7. Using a large rubber spatula, gently fold the golden raisins into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 45 to 50 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Storing and Aging:
  1. Cut a double thickness of cheesecloth, large enough to completely wrap the cake, approximately 18 inches square. Lay cheesecloth flat on a large piece of aluminum foil, large enough to completely wrap the cake. Sprinkle ¼ cup rum all over the cheesecloth to saturate the cloth. Place the cake in the center of the cheesecloth. Completely wrap the cake in the rum soaked cheesecloth by bringing the ends of the cheesecloth up and over the cake and tucking the ends down in the center. Wrap the aluminum foil tightly around the cake. Place the cake in a plastic bag and seal, or enclose with plastic wrap. Let cake stand overnight at room temperature.
  2. The following day, unwrap the aluminum foil and cheesecloth. Re-moisten the cheesecloth with remaining ¼ cup rum. Re-wrap the cake in cheesecloth, foil and plastic and allow to age for 2 to 3 days, or up to 10 days. It is not necessary to re-moisten the cheesecloth again.
  3. When ready to serve, slice and serve the cake plain, or dust with confectioner’s sugar. Wrap leftover cake in the cheesecloth. Store in plastic wrap or aluminum foil at room temperature for up to 10 days.
Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991

Chocolate Pumpkin Marble Cake

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Chocolate Pumpkin Marble Cake
Pumpkin and chocolate, a winning taste combination, are swirled together to create a delicious marble pound cake which is finished with a chocolate glaze.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2¾ cups all-purpose flour, divided
  • 2 teaspoons baking powder, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup Dutch-processed cocoa powder
  • 1½ cups unsalted butter, room temperature
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons pure vanilla extract
  • 1¼ cups fresh pumpkin puree or canned pumpkin
  • ⅔ cup buttermilk
Chocolate Glaze:
  • ½ cup (4 ounces) semisweet chocolate, chopped into small pieces
  • ½ cup whipping (heavy) cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon light corn syrup
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a small mixing bowl, combine 1¾ cups flour, 1 teaspoon baking powder, ½ teaspoon salt, cinnamon, nutmeg, and cloves; sift or whisk together to mix. Set aside for the pumpkin batter.
  2. In another small mixing bowl, combine 1 cup flour, 1 teaspoon baking powder, ½ teaspoon salt, and cocoa powder; whisk together to mix. Set aside for the chocolate batter.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. Remove ½ of the batter and place in a medium size mixing bowl.
  6. To one of the batters, add the pumpkin; using a rubber spatula stir until well blended. Add the pumpkin flour mixture: stir just until blended. Set aside.
  7. To the other batter, add about one third of the chocolate flour mixture, using a rubber spatula mix just until the flour is almost completely blended. Add about one half of the buttermilk, blending just until mixed. Continue alternating with the flour mixture and buttermilk, ending with the last portion of the flour, and stirring just until blended.
  8. Using 2 large spoons, alternate placing large spoonfuls of the chocolate and pumpkin batters in the prepared pan, carefully spreading the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing spoonfuls of pumpkin batter on top of the chocolate, and the chocolate batter on top of the pumpkin. Repeat, alternating the flavors, making about four layers. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together.
  9. Bake: Bake 1 hour 15 minutes to 1½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 30 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Chocolate Glaze:
  1. In top of a double boiler over hot water, combine chocolate, whipping cream, butter, and corn syrup. Heat, stirring occasionally, until melted and smooth, about 10 minutes. Remove from heat; cool to room temperature, stirring occasionally as it cools. The glaze thickens as it cools; the glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Source: Sunset Magazine, November 2003

Cream Cheese Pound Cake

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Cream Cheese Pound Cake
Cream cheese, along with the butter, makes for a wonderfully flavored, rich, and deliciously dense Pound Cake; perfect to serve with whipped cream and fresh fruit.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food or two 8x4x2¼ inch loaf pans Pan Prep: Greased and Floured Oven Temp: 300° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled, cut into 1 inch pieces
  • 1 (8 ounce) package cream cheese, chilled, cut into 1 inch pieces
  • 2¾ cups granulated sugar
  • 6 large eggs, room temperature
  • 4 teaspoons pure vanilla extract
Topping:
  • 1 to 2 teaspoons confectioners (powdered) sugar
Instructions
Preheat oven to 300 degrees F. Prepare one 10 inch Angel Food Cake pan or two 8x4x2¼ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: To make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter, cream cheese, and sugar until light and fluffy. Tip: To cream, start by placing the butter and cream cheese in the bowl, with an electric mixer on medium speed begin by beating the butter and cream cheese about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 1 hour 15 minutes to 1½ hours or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Cool on wire rack for 10 to 15 minutes then remove cake from pan and place on a wire cooling rack to let cool.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.
Adapted from: Williams & Sonoma, Essentials of Baking
Better Homes and Gardens May 2009

 

Chocolate Walnut Pound Cake

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Chocolate Walnut Pound Cake
Espresso enhances the rich chocolate flavor of this cake. And combining chocolate, walnuts, Kahlua and honey makes a wonderful taste sensation. Serve either plain, dusted with powdered sugar, or drizzled with a chocolate-Kahlua glaze. If you prefer a cake without nuts, simple omit the walnuts; this cake is equally delicious either way.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt or Fluted Tube Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 tablespoons instant espresso coffee (espresso powder)
  • 2 tablespoons boiling water
  • ½ cup unsweetened cocoa powder
  • ¼ cup Kahlua liqueur
  • 2 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • 1⅓ cups granulated sugar
  • 2 large eggs
  • ¾ cup milk (preferably whole milk)
  • 2 cups walnuts, lightly toasted, broken into ¼ inch pieces
Chocolate-Kahlua Glaze:
  • 1½ ounces unsweetened chocolate, chopped into small pieces
  • 1½ ounces semisweet chocolate, chopped into small pieces
  • 1 tablespoon unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoons Kahlua liqueur
  • 1 cup confectioners’ (powdered) sugar
  • 2 to 4 teaspoons hot water
Garnish (optional):
  • Grated chocolate
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch Bundt or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a small mixing bowl, combine the instant espresso coffee and boiling water. Stir to dissolve, and let sit to cool a bit. Add the cocoa powder, Kahlua, honey, and vanilla; stir until thoroughly blended and smooth. Set aside.
  2. In a medium mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add the chocolate mixture, mix about 1 minute until well blended.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk, ending with the last portion of the flour, and stirring just until blended.
  7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the walnuts into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Chocolate-Kahlua Glaze:
  1. Melt the unsweetened chocolate and semi-sweet chocolate in the top of a double boiler over hot water; add butter and stir with a rubber spatula or wooden spoon until butter is melted and mixture is smooth. Remove from heat. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
  2. Add corn syrup, vanilla, and Kahlua; stir until combined. Add confectioners’ sugar and stir until completely blended and smooth. Add 2 teaspoons hot water and stir until smooth. Add additional teaspoons of hot water if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  3. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Garnish (optional):
  1. Decorate with grated chocolate if desired. Let the glaze set before serving.
Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991

Cranberry Mince Pound Cake

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Cranberry Mince Pound Cake
While growing up, mincemeat pie was always part of our traditional Thanksgiving desserts. But who says mincemeat is only for pie? I’ve broken tradition to combine tangy fresh cranberries with sweet mincemeat to make a new holiday cake. The drizzling of orange glaze beautifully compliments the rich flavors of this large and attractive cake. Add a few sugared cranberries for garnish and you will wow you family and guests.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Sugared Cranberries

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 27-oz jar prepared mincemeat
  • 1½ cups fresh or frozen cranberries, coarsely chopped
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish (Optional):
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the mincemeat and cranberries into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 2½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving. Garnish with Sugared Cranberries (optional.)

Chocolate Marble Pound Cake

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Chocolate Marble Pound Cake
Swirls of dark chocolate create a beautiful cake, tempting both chocolate and vanilla lovers alike. Marble cakes are an enduring American tradition from the 1800’s; they are easy and fun to create. The chocolate and vanilla batters are alternated in the pan, then a butter knife is used to gently swirl the batters together.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10 inch Angel Food Pan Prep: Greased and floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Chocolate Types, Melting Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 4 ounces bittersweet chocolate, broken into pieces
  • ⅓ cup hot water
  • 3 tablespoons Dutch processed cocoa powder
  • 1 tablespoon light corn syrup
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk (preferably whole milk)
  • 2 teaspoons pure vanilla extract
  • 1¾ cups unsalted butter, room temperature
  • 3½ cups confectioner’s (powdered) sugar
  • 6 large eggs
  • ¼ teaspoon baking soda
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium stainless steel, ceramic, or glass mixing bowl, combine the bittersweet chocolate, hot water, cocoa powder, and corn syrup. Place the bowl over a pot of simmering water; stir and heat just until the chocolate is melted. Set aside to cool slightly.
  2. In a medium bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a small bowl, stir the milk and vanilla together. Set aside.
  4. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Remove 2 generous cups of the batter and place in a medium size mixing bowl. Stir the baking soda into the cooled chocolate mixture, and then using a balloon type whisk or large rubber spatula gently fold the chocolate mixture into the 2 cups of batter.
  8. Using 2 large spoons, alternate placing large spoonfuls of the chocolate and vanilla batters in the prepared pan, carefully spreading the batters so they touch each other and the sides of the pan. Make a second layer of batter, placing spoonfuls of vanilla batter on top of the chocolate, and the chocolate batter on top of the vanilla. Repeat, alternating the flavors, making about four layers. Firmly tap the pan two or three times on the counter to level the batter. Using a butter knife, zigzag the knife through the batter to swirl the batters, circling through the pan twice. Don’t overwork the batters; you are creating a marbled look, not stirring the flavors together.
  9. Bake: Bake 1 hour 15 minutes to 1½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 30 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Adapted from: Walter, Carole, Great Coffee Cakes, Sticky Buns, Muffins & More, Clarkson Potter Publishers, New York, 2007

Cardamom Cake

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Cardamom Cake
This wonderful recipe from the Boston Globe Magazine, sent from my friend Jeanette in Boston. The magazine writes: “Moist, just sweet enough, and oh-so-aromatic, this cake is adapted from The Greyston Bakery Cookbook.” After making this cake I agree whole-heartedly that this cake is fantastically delicious. Cardamom is part of the ginger family with a pungent aroma and sweet-spicy flavor and is often used to flavor breads and cakes.
Recipe type: Dessert | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Fluted Tube Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast,ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 cups all-purpose flour
  • 2½ teaspoons ground cardamom
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
Topping:
  • 1 to 2 teaspoons confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, add flour, cardamom, baking soda, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the sour cream, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sour cream, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 55 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.

Bourbon Pecan Pound Cake

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Bourbon Pecan Pound Cake
Moist and flavorful, this cake is full of pecans, along with a kick of Kentucky bourbon.
Recipe type: Dessert | Butter Pound Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Fluted Tube Pan Prep: Greased and floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1½ cups finely chopped pecans
  • 1 tablespoon plus 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup best Kentucky bourbon, or whiskey
  • 2 teaspoons pure vanilla extract
  • 1 cup unsalted butter, room temperature
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 4 large eggs, warmed to room temperature
  • 3 large egg yolks, warmed to room temperature
Topping:
  • 1 to 2 tablespoons confectioner's (powdered) sugar
Instructions
Preheat oven to 325 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a small mixing bowl, combine the chopped pecans with 1 tablespoon flour. Sprinkle about 2 tablespoons of the pecans in the bottom of the prepared pan. Set rest of pecans aside.
  2. In a medium mixing bowl, combine 2½ cups flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  3. In a small cup, combine the bourbon and vanilla. Set aside.
  4. In a large bowl of an electric mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the brown sugar and granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Add eggs and egg yolks one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the bourbon mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and bourbon mixture, ending with the last portion of the flour, and stirring just until blended.
  7. Using a large rubber spatula, gently fold floured pecans into the batter.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 65 to 75 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Topping:
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.
Adapted From: Malgieri, Nick, Perfect Cakes, Harper Collins Publishers, New York, 2002

Blueberry Pound Cake

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Blueberry Pound Cake
This is a light and buttery pound cake, enhanced with flecks of grated orange zest and layered with fresh blueberries.
Recipe type: Dessert | Butter Pound Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9"x5"x2¾" Loaf Pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fruit:
  • 1 cup fresh blueberries
Batter:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest
  • 1½ cups confectioners’ (powdered) sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice
Instructions
Preheat oven to 350 degrees F. Prepare one 9x5x2¾ inch loaf pan; lightly grease the pan with shortening and dust with flour.
Fruit:
  1. Rinse berries, dry on paper towels, set aside.
Batter:
  1. In a medium mixing bowl, combine flour and baking powder; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla and orange juice along with the last egg. The batter may be curdled but this will be corrected when the flour is added. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  5. Spoon ⅓ of the batter evenly in the bottom of the loaf pan; use the back of a large spoon to smooth the top. Scatter ½ of the blueberries on top. Spoon ⅓ of the batter evenly over the blueberries, and scatter the remaining blueberries on top. Spoon the remaining batter on top and use the back of a large spoon to smooth the top.
  6. Bake: Bake 60 to 65 minutes or until the cake is golden brown on top and begins to come away from the sides of the pan, and a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove the pan from the oven and place on a wire cooling rack to cool for 10 to 15 minutes. Invert the pan to remove the cake from the pan, place cake top side up on the wire rack to finish cooling.
Source: Walter, Carole, Great Cakes, Random House, New York, 1991