Recipe: Le Weekend Cake

recipelink.com Chat Room Recipe Swap - 2001-06-01
From: calliope,.NY

Martha Stewart Pound Cakes

LE WEEKEND CAKE
Makes 2 cakes

1 1/2 cups (3 sticks) unsalted butter,
melted and cooled, plus more for pans
2 2/3 cups sifted flour, plus more for
pans
6 large eggs, room temperature
1 1/4 cups granulated sugar
1 teaspoon pure vanilla extract
Zest of 1 lemon, grated
1 tablespoon freshly squeezed lemon
juice
1 cup apricot jam
1/4 cup cognac or freshly squeezed
orange juice
1 cup confectioners' sugar

1. Heat the oven to 350 degrees. Butter
and flour two 3-by-10-inch loaf pans.
Set aside.

2. In the bowl of an electric mixer
fitted with the paddle attachment, beat
eggs and granulated sugar until mixture
holds a ribbon-like trail on the surface
when you raise the whisk, 3 to 5
minutes. Add vanilla and lemon zest;
beat to combine.

3. Sift a third of the flour over the
batter; gently fold in with a rubber
spatula. Add remaining flour in two more
batches. Fold in melted butter. Divide
batter evenly between pans. Place pans
on a baking sheet; transfer to oven.

4. Bake until cakes pull away from sides
of pans, 50 to 55 minutes. Transfer pans
to wire rack set over a baking sheet,
let cool 5 minutes. Invert pans,
releasing cakes. Trim tops of cakes
level with a serrated knife. Place cakes
top-sides-down on rack.

5. Combine apricot jam and cognac in a
small saucepan. Set over medium-low
heat; cook 3 minutes. Set a fine sieve
over a small bowl. Using a rubber
spatula, press on solids, passing glaze
through sieve. Brush tops and sides of
cakes with apricot glaze. Let glaze set.

6. In a small bowl, whisk together
confectioners' sugar, 1 tablespoon
water, and the lemon juice. Pour second
glaze over cakes, letting it run down
the sides. Let set; serve.