• 3/4 Nat Pound Cake Day 5

    From Dave Drum@1:3634/12 to All on Wed Mar 2 13:08:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Domino's Perfect Pound Cake w/Warm Lemon Sauce
    Categories: Cakes, Desserts, Cheese, Citrus
    Yield: 10 servings

    MMMMM----------------------------CAKE---------------------------------
    1 1/4 c Domino granulated sugar
    1 c Unsalted butter; softened
    1 ts Vanilla extract
    4 lg Eggs; room temp
    1 tb Fresh squeezed lemon juice
    1 ts Fresh grated lemon zest
    1 1/2 c All-purpose flour
    1/2 ts Baking powder
    1/4 ts Salt

    MMMMM---------------------------SAUCE--------------------------------
    1/2 c Domino Granulated Sugar
    1 1/2 tb Cornstarch
    1/2 c Water
    1/3 c Fresh squeezed lemon juice
    1 ts Fresh grated lemon zest
    2 dr Yellow food coloring

    CAKE: Set oven @ 325ºF/165ºC.

    Grease a 9" x 5" x 3" loaf pan and dust with flour or
    line bottom and sides with parchment

    In a large bowl, beat sugar, butter and vanilla extract
    until fluffy. Beat in eggs, one at a time; then, lemon
    juice and grated zest. In a separate bowl, sift or whisk
    together flour, baking powder and salt. Beat into
    creamed mixture until smooth. Spread batter in loaf pan.
    Smooth the top with an offset spatula then tap loaf pan
    on the counter to get any air bubble out.

    Bake 60 to 70 minutes or until toothpick inserted in
    center comes out clean. Turn pan on its side for 15-20
    minutes to cool then remove cake from pan and cool right
    side up on rack. Wrap in plastic wrap when completely
    cooled until ready to serve.

    SAUCE: Whisk sugar and cornstarch together with water in
    small saucepan. Bring mixture to a boil over medium-high
    heat, whisking constantly. Reduce heat and gently boil
    1-2 minutes or until thickened and translucent. Remove
    from heat. Stir in lemon juice and zest. Add food
    coloring, if desired.

    Hold warm until ready to serve.

    Servings: 1 loaf cake and 3/4 cup sauce

    RECIPE FROM: https://www.mastercook.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:3634/12 to All on Thu Mar 2 09:24:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange Chocolate Pound Cake
    Categories: Cakes, Desserts, Citrus, Chocolate
    Yield: 1 cake

    Nonstick baking spray
    3 1/2 oz Dark chocolate; fine
    - chopped
    2 tb Cocoa powder
    2 1/2 c A-P flour
    1 1/4 ts Baking powder
    1/2 ts Kosher salt
    1 1/4 c Unsalted butter; softened
    1 3/4 c Sugar
    5 lg Eggs; room temp
    2 ts Vanilla extract
    1/3 c Orange marmalade
    2 ts Fine grated orange zest

    Set the oven (with one of its racks positioned in the
    bottom third) @ 350ºF/175ºC.

    Grease a 9" by 5" by 3" loaf pan; line the pan with
    parchment paper and set aside.

    In a small metal bowl set over a pot of simmering water,
    add the chocolate and melt, stirring occasionally until
    smooth, 2-3 minutes. Remove from the heat, then whisk in
    the cocoa until smooth and set aside.

    Into a medium bowl, sift the flour, baking powder, and
    salt. Set aside.

    To the bowl of a stand mixer fitted with the paddle
    attachment, add the butter and sugar and beat on
    medium-high until pale and fluffy, about 5 minutes. Turn
    the speed down to medium and, one by one, add the eggs,
    beating well and scraping down the sides and bottom of
    the bowl with a silicone spatula between each addition.
    Beat in the vanilla, then turn the speed down to low,
    add flour mixture, and mix just until incorporated. Turn
    the speed up to medium-high and beat until the batter is
    emulsified and completely homogenous, about 30 seconds.
    Transfer half of the batter to a medium bowl and stir in
    the chocolate-cocoa mixture until combined. To the other
    half of the batter, stir in the marmalade and orange
    zest.

    Using two 1/4 cup cookie scoops (or two large spoons),
    scoop alternating mounds of each batter into the
    prepared loaf pan. Using an offset spatula or a butter
    knife, smooth the top surface, then slice a channel
    about 1/2" deep down the center of the length of the
    cake (this will help to create an even indent while it
    bakes). Transfer to the oven and bake, rotating the pan
    180º about halfway through cooking, until the cake is
    golden brown and a toothpick inserted in the center
    comes out clean, 70-85 minutes. (Tent the cake loosely
    with foil if it starts to get too dark before it is
    cooked through).

    Remove the cake from the oven and cool in the pan for 20
    minutes, then use the edges of the parchment to lift it
    out of the pan and place on a wire rack to finish
    cooling to room temperature. Cut into slices and serve.
    Completely cooled leftovers may be wrapped tightly and
    plastic wrap and stored at room temperature for up to 1
    week.

    By: Camilla Wynne

    Yield: makes 1 loaf

    RECIPE FROM: https://www.saveur.com

    Uncle Dirty Dave's Archives

    Time: 2 hours 25 minutes

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