Everyone Loves Pound Cake!

Everyone loves Pound Cake.
A brunch treat.  A coffee break treat.  A dessert treat.
So basic, so buttery…but so many creative options.
Classic.  Elegant.  Zesty. Piquant.  Comfort food.
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Celebrate Pound Cake Day!
…something basic, but sensational…
Brown Sugar Pound Cake
courtesy of Paula Deen
1 cup (2 sticks) butter, softened
1/2 cup shortening
1 16-ounce box dark brown sugar
1 cup granulated sugar
5 eggs
3 1/2 cups cake flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons pure vanilla extract
1 egg, beaten
1 cup milk
3 cups granulated sugar
1/2 cup water
1/2 (1 stick) butter, softened
1 teaspoon white vinegar
1/8 teaspoon salt
Preheat oven to 300 degrees F. Grease and flour a 10-inch Bundt pan. Using an electric mixer, cream together butter and shortening and add the sugars, 1 cup at at time, continuing to beat. Add eggs one at a time, beating well after each addition. Sift flour and baking powder together in another bowl and add alternately with milk to creamed mixture, beginning and ending with flour mixture. Add vanilla and mix well. Pour batter into prepared pan.
Bake for 2 hours.
To prepare frosting, mix together egg and milk and set aside. Place 1/2 cup of the granulated sugar in a heavy saucepan. Cook over medium-low heat, stirring constantly until melted and brown. Add water and stir until sugar is dissolved. Add remaining 2 1/2 cups granulated sugar. Mix egg with milk and stir into sugar mixture. Add buter, vinegar, and salt. Cook to softball stage (236F on a candy thermometer), stirring constantly. (A small amount dropped in a glass of water will form a soft ball. If you remove it from the water it will flatten out). Cool to lukewarm. Beat until creamy and spread on cake.
…something piquant…
Aquavit Lemon Pound Cake 
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
4 large eggs, room temperature
1/4 cup aquavit
2 tablespoons caraway seeds
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
2 cups sifted all purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
Position rack in center of oven and preheat to 350°F.  Lightly butter 9x5x3-inch loaf pan.  Line pan with parchment paper. Butter paper and dust with flour. Using electric mixer, beat 1 cup butter in large bowl until light. Gradually add sugar and beat until smooth and fluffy. Add eggs 1 at a time, beating after each addition until just combined. Beat in aquavit, caraway, vanilla extract and lemon peel. Combine flour, baking powder and salt in medium bowl. Sift dry ingredients over batter.
Blend well, using rubber spatula.
Transfer batter to prepared pan. Bake cake until deep-golden-brown crust forms and tester inserted into center comes out clean, about 1 hour 20 minutes. Transfer to rack and cool 10 minutes. Turn out cake onto rack, remove parchment paper and cool completely. Wrap tightly in foil and let stand at room temperature overnight. (Can be prepared 2 days ahead. Store at room temperature.)
…something uniquely sweet and zesty…
Key Lime Daiquiri Pound Cake 
1 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk
2 tablespoons rum
1 tablespoon grated key lime zest
2 teaspoons key lime juice
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
for the glaze:
1/4 cup white sugar
1/4 cup butter
2 tablespoons key lime juice
3 tablespoons rum
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick.
Key Lime Daiquiri Glaze:  In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum. Pour Key Lime Daiquiri Glaze over warm cake. Cool completely.
…something fun and festive…for everyone!
Peanut Butter Pound Cake S’mores
One 1-pound frozen pound cake
2 ounces semisweet chocolate, chopped
1/2 cup heavy cream
1/4 cup creamy or chunky peanut butter
1/3 cup marshmallow fluff
1 tablespoon unsalted butter, softened
Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch. Pour the cream over the chocolate and let stand until melted.
Whisk until smooth.
Preheat a griddle or large skillet. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Carefully split the pound cake in half horizontally. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips. Serve at once with the chocolate sauce.
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This entry was posted in brunch, cakes, desserts, National Food Holiday, patisserie and tagged , , , . Bookmark the permalink.

One Response to Everyone Loves Pound Cake!

  1. It’s true – everyone does 😀

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