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LIQUOR-SOAKED POWDERED SUGAR POUND CAKE
Liquor-soaked pound cakes are popular holiday fare and great homemade gifts. Ours keeps for 2 weeks in a cool place or up to 1 month in the refrigerator. Vary the liquor according to taste. You can double this recipe.
Have all ingredients at room temperature, 68 degrees to 70 degrees. Preheat the oven to 300 degrees F. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.
Measure:
1 1/2 cups sifted cake flour
In a large bowl, beat until creamy, about 30 seconds:
12 tablespoons (1 1/2 sticks) unsalted butter
Gradually sift in and beat on high speed until lightened in color and texture, 4 to 5 minutes:
1 3/4 cups powdered sugar
Beat in 1 at a time:
3 large eggs
Beat in:
1/2 teaspoon vanilla
Gradually add the flour, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 60 minutes in a loaf pan.
Meanwhile, combine in a medium saucepan and cook, stirring, over medium heat until the mixture comes to a simmer:
1 cup sugar
1/2 cup water
1/4 cup light corn syrup
Stop stirring and bring to a boil. Cover and boil until the sugar is dissolved, about 1 minute. Remove from the heat (do not stir) and let cool, uncovered, for about 5 minutes.
Gently stir in:
2/3 cup rum, brandy, or other liquor
Let cool in the pan on a rack for 5 minutes. (If using a loaf pan with a paper liner, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper then return the cake to the pan.)
Poke holes halfway through the cake with a wooden skewer, spacing them 1/2 inch apart. Pour the syrup over the cake and let cool on the rack for about 30 minutes before unmolding.
To unmold a fluted tube pan or Bundt pan, rotate and tap the pan against the counter to loosen the cake on all sides. Invert the cake onto a serving platter. Serve a loaf cake right side up. Serve warm or cool.
Makes 8 servings
Source: The New Joy of Cooking by Irma S. Rombauer
Liquor-soaked pound cakes are popular holiday fare and great homemade gifts. Ours keeps for 2 weeks in a cool place or up to 1 month in the refrigerator. Vary the liquor according to taste. You can double this recipe.
Have all ingredients at room temperature, 68 degrees to 70 degrees. Preheat the oven to 300 degrees F. Grease and flour one 6-cup fluted tube or Bundt pan or one 8 1/2 x 4 1/2-inch (6-cup) loaf pan or line the bottom of the loaf pan with wax or parchment paper.
Measure:
1 1/2 cups sifted cake flour
In a large bowl, beat until creamy, about 30 seconds:
12 tablespoons (1 1/2 sticks) unsalted butter
Gradually sift in and beat on high speed until lightened in color and texture, 4 to 5 minutes:
1 3/4 cups powdered sugar
Beat in 1 at a time:
3 large eggs
Beat in:
1/2 teaspoon vanilla
Gradually add the flour, beating on low speed or stirring with a rubber spatula until smooth and scraping the sides of the bowl as necessary. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes in a fluted tube or Bundt pan, 55 to 60 minutes in a loaf pan.
Meanwhile, combine in a medium saucepan and cook, stirring, over medium heat until the mixture comes to a simmer:
1 cup sugar
1/2 cup water
1/4 cup light corn syrup
Stop stirring and bring to a boil. Cover and boil until the sugar is dissolved, about 1 minute. Remove from the heat (do not stir) and let cool, uncovered, for about 5 minutes.
Gently stir in:
2/3 cup rum, brandy, or other liquor
Let cool in the pan on a rack for 5 minutes. (If using a loaf pan with a paper liner, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper then return the cake to the pan.)
Poke holes halfway through the cake with a wooden skewer, spacing them 1/2 inch apart. Pour the syrup over the cake and let cool on the rack for about 30 minutes before unmolding.
To unmold a fluted tube pan or Bundt pan, rotate and tap the pan against the counter to loosen the cake on all sides. Invert the cake onto a serving platter. Serve a loaf cake right side up. Serve warm or cool.
Makes 8 servings
Source: The New Joy of Cooking by Irma S. Rombauer
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- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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