Gradually add sugar, beating until smooth. In a large bowl, beat butter, cream cheese and maple syrup at medium speed with a mixer until creamy. ( I used shaved chocolate instead because Frank doesn't like nuts.) It firms up quickly in the fridge.) Garnish with chopped walnuts, if desired. ( At room temperature the frosting is a little soft for piping. ( I didn't follow that part, just smashed up 3 pears with a little applesauce.) Top with second cake layer, and repeat procedure. Spread Maple Frosting over one cake layer. Remove from pans, and cool completely on wire racks. Cool in pans on wire racks for 10 minutes. Bake for 16-20 minutes or until a wooden pick inserted in center comes out clean. In a medium bowl, beat egg whites at high speed until stiff peaks form. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating until just combined after each addition. In a medium bowl, combine flour, cinammon, baking soda, ginger, nutmeg, salt and cloves. Add egg yolks, one at a time, beating well after each addition. In a large bowl, beat butter, sugar and vanilla at medium speed with a mixer until fluffy. Spray 3 9-inch cake pans with nonstick baking spray with flour. It was a tossup between this spice cake and Gingerbread Cake with Creme Brulee Filling and Scotch Whiskey Buttercream.who has the next birthday? For Thanksgiving, I may go hog wild and make the Pumpkin Cake with Cranberry Mousse filling. Full of decadent deliciousness and no ads. You may or may not need to add the water.This recipe is from Paula Deen's Holiday Baking which was an $8.99 impulse buy at the checkstand, but worth every penny. Step 2 - Add the sugar and a little hot water blending till smooth (add more sugar or water as needed to get the consistency right). Let it cool a little, then stir in the vanilla, sour cream, and syrup if using. Step 1 - To make the icing, melt the chocolate and butter in the microwave, or in a bowl over hot water. For a loaf cake, halve the quantity.ġ tbsp golden syrup (I omit this as I love the ever so slight tang of sour cream but if you like it caramel sweet, add this)ģ00g icing sugar, sieved (plus more if needed) This quantity frosts one large cake as in Paula's recipe. Wait for the pound cake to cool, and then top it with a thick layer of frosting. Step 3 - Pour into a greased and floured tube pan and bake for 1 hour 20 minutes (55 or so minutes if you're halving the recipe for a loaf cake).įROSTING INGREDIENTS (Sour cream icing recipe follows below)ġ brick cream cheese (I can only suppose this means 125grams of cream cheese, not an actual brick sized slab of cream cheese.) Add to creamed mixture, alternately with eggs, one at a time, beating after each. Step 2 - Cream butter and sugar together add sour cream. Step 1 - Preheat oven to 160C/325F degrees. baking soda (I accidentally left this out which may explain why it didn't rise much at all) When I make this next, and I'm sure it will be soon, I think I'll add some vanilla bean and overnight soakedġ/2 pound (two sticks or 250grams) butterġ/2 tsp. This is one of my favourite icings in the world, lusciously cool, smooth and with the merest hint of sourness, its quite simply ambrosial and gives this what some would call, plain but very moist cake an edge. I've opted to use sour cream icing from Nigella Lawson's How to be a Domestic Goddess. However what I've done possibly reverses the health benefits of halving the cake size. Just like a Sara Lee cake really although this ones comes with an optional icing which I can only give you a warning with and suggest that you have your cardiologist on speed dial! In an attempt to cut down the amount of butter ingested, and because there are only two of us here, I made this a loaf cake and halved the recipe. Luckily Oprah's site had a recipe for this so very dense, eggy, I first saw this on Oprah and having loved Sara Lee's sultana pound cake ever since I first sunk my fork into the slightly thawed exterior, I felt the need to try and make one for myself (who ever ate the Sara Lee Pound cakes fully thawed? Its much better straight from the freezer!). Now given the amount of butter, sour cream and sugar in this recipe, I can't promise you a long time here on earth but I can promise you a good time.
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