Kathy Cary's Lemon Pound Cake Pudding with Hot Toddy Sauce
Serves 12
Kathy Cary has been spreading the gospel of new Southern cooking for several years, from the kitchen of her Louisville restaurant, Lilly's, through national magazines, and in her appearances at the James Beard house in New York. It's a passion rooted in memories of the kitchens she grew up in, and her best dishes are always those that stick close to home. This cream-and-butter-rich citrus dessert with a robust bourbon kick is just such a one. Cary prefers to use Woodford Reserve, a single-barrel premium bourbon from her home states.
Pound Cake
- 1/2 pound unsalted butter, room temperature
- 1 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup buttermilk
- 1 tablespoon minced lemon zest
Preheat the oven to 350 degrees F. Grease a large loaf pan.
With an electric mixer, cream the butter until light and fluffy. Add the sugar slowly until combined well. Add the eggs one at a time, beating well after each.
Sift and resift the flour with the baking powder. Add the flour to the butter mixture a cup at a time, alternating with half cups of buttermilk and mixing well after each addition. Stir in the lemon zest.
Pour into the prepared loaf pan and bake for 75 to 90 minutes, until the top is firm and golden and a cake tester comes out clean. Allow to cool in the pan for a few minutes, then turn out on a rack and leave to cool. You may make the cake the day before and, after it has completely cooled, wrap it well in plastic wrap to store.
Lemon Curd
- 6 egg yolks
- zest of one lemon, minced
- 1/3 cup fresh lemon juice
- 3/4 cup sugar
- 6 tablespoons unsalted butter, cut in 1/4-inch chunks
In a metal bowl or the top of a double boiler, beat the yolks well, then whisk in the lemon zest, juice, and sugar. Place over a pan of barely simmering water and stir in the butter, a piece at a time. Cook until the curd thickens and coats the back of a metal spoon. Remove from heat, cover the surface directly with plastic wrap, and chill. The curd may be made a day in advance and refrigerated.
Custard
- 2 cups half and half
- 1 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 2 egg yolks
In a heavy skillet over medium heat, heat the half and half, cream, and sugar until the sugar is dissolved. While they are heating, whisk together the eggs and yolks until fully blended. Very slowly add the hot cream mixture to the eggs, whisking constantly. Strain through a fine sieve and reserve. The custard mixture may be made ahead and refrigerated.
When you are ready to prepare the pudding, remove the curd and custard from the refrigerator. Preheat the oven to 350 degrees F. Butter the inside of a 9-by-11-inch baking pan.
Slice the pound cake 1/4 inch thick. Place slices in a single layer to cover the bottom of the pan. Spread half the lemon curd over this. Cover with another layer of cake, then the rest of the lemon curd. Pour the custard over all.
Place the baking pan in a larger pan containing 2 inches of water. Bake 30 to 40 minutes, until the custard is set.
Hot Toddy Sauce
- 12 tablespoons unsalted butter
- 2 2/3 cups brown sugar, packed
- 1/2 cup fresh lemon juice
- 1 1/4 cups bourbon
While the pudding is baking, prepare the hot toddy sauce.
In a heavy skillet over medium heat, melt the butter. Add the brown sugar and lemon juice, and cook, stirring occasionally, until the mixture boils. Add the bourbon and return to a boil. Remove from the heat.
When the pudding is ready, remove it from the oven and allow it to cool for a few minutes. Dish it up into bowls and serve with warm hot toddy sauce passed on the side.
- Butter Beans to Blackberries
Recipes from the Southern Garden
By Ronni Lundy
North Point Press
- Publication Date: May 1999
- $30.00 - Hardcover - Amazon@TKL - ORDER
- ISBN: 0-86547-547-4
The Recipe Link - http://www.recipelink.com
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