|One year I got TWO cakes!!!!!|
BAKING UP NEW MEMORIES
|One of the hundreds of cakes|
I did as a kid
I’ve learned that cake baking can be a bit tricky. Not because of the process, but because of the fact that people have become accustomed to box-made cakes that are airy and fluffy and (to my mind) generally lacking in texture and taste. They really are nothing more than a vehicle for whatever frosting is on top.
Frankly, there is little more deflating that spending a couple of hours and money on good ingredients to turn out a wickedly delightful cake only to be greeted with tepid response because the cake isn’t what folks are used to. So I’ve given up on the idea of layer cakes and turned to the idea of baking types of cakes that not everyone has. Snack cakes are always a hit in the office and usually pretty manageable when it comes to dealing with the inevitable leftovers since they freeze quite well.
So, I was really intrigued this past month when my new KAF Baking Sheet arrived and there was a recipe for a pound cake that was shouting to be tried.
Again, I state – I’m not a cake baker and maybe, just maybe I’ve turned out a pound cake once upon a time after taking a class with Nick Malgieri. But I kid you not, there was something about this recipe that kept calling to me. So on Monday evening I stopped for a fresh carton of sour cream, grabbed some pecans from the pantry and got busy.
The result was over the top good! I made one major and one minor substitution in the process when I got to the pantry and found that the pecans I had were actually some sugar glazed pecans I’d made up a month or so ago for a party. Not to be stopped, I chopped them up and added them to the cake. Frankly, I think this was a clever addition due to the hint of salt on the nuts. The nuts were super crunchy, and slightly salty that lends an interesting texture to the cake. The other substitution was using maple flavoring since I don’t have pecan in the cupboard.
With permission from KAF, here is the recipe. If you only have boring old pecans in your pantry, I’m sure it will be good too :)
BOURBON PECAN POUNDCAKE
|Pretty as a photo and twice as tasty!|
Bourbon Pecan Poundcake
¼ tsp. baking soda
½ tsp. salt
1 cup unsalted, softened butter
2 ½ cups sugar
6 large eggs, room temp
1 ½ tsp. vanilla extract
1 cup sour cream
1/8 tsp. maple or pecan flavoring
½ cup bourbon
2 cups finely chopped pecans, toasted
Preheat oven to 350 degrees and prepare (grease and flour) a 12-cup bunt pan or two 9x5 inch pans.
Whisk together the flour, baking soda and salt. Set aside.
In a large mixing bowl, combine the sugar and butter until creamy. Add the first three eggs at one time, pausing the mixer to scrape down the bowl occasionally. Add one third of the flour mixture and mix to combine. Add the remaining eggs and combine. Add the remaining flour mixture. Scrape down the bowl to ensure even mixing. Add the sour cream, flavorings, bourbon and then the pecans.
Give the bowl a final scrape and turn the batter into the prepared pan(s). Bake for 50-60 minutes or until the cake tests done with a wooden pick. Remove from the oven and let cool in the pans for 20 minutes before turning out on a rack to cool thoroughly. Dust with powdered sugar for a pretty presentation.
If you have an interest in getting your very own copy of the King Arthur Flour Baking Sheet - sign up here. A little birdie there told me KAF will be running a promotion this coming Tuesday Feb 22, where people can get a free 3 month subscription with a $60 catalogue purchase, check out their web site for more information.