Tag: gordon ramsay pound cake

EASY MOIST POUND CAKE

This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.

 
3/4 cup butter (room temperature)
6 ounces cream cheese (room temperature)
5 eggs (room temperature)
1 1/2  cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon coconut extract (see note)
3 tablespoons milk
1 3/4 cups + 2 tablespoons all purpose flour
 
Spray a 9″ x 5″ x 2 3/4″ loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..
 
In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.
 
Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.
 
Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don’t over mix.
 
Bake in prepared pan in pre-heated 350° oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.
 
Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.
 
While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.
 
 
NOTE: The coconut extract gives this cake a wonderful flavor (you won’t taste the coconut) but it really adds to the vanilla flavor. If you don’t have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.
 

CREAM CHEESE POUND CAKE TOPPED WITH HOMEMADE JAM & BERRIES

STRAWBERRY JAM RECIPE CLICK HERE

INGREDIENTS:
Cream Cheese Pound Cake

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan.
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch
tube pan. Bake at 325 degrees F for 1 hour and 20
minutes. (I BAKE MINE FOR 1 HOUR AND 20 MINS AND THEN LOOSELY COVER WITH FOIL FOR AN ADDITIONAL 2O MINS.-check yours at 1 hr. 20 and see because ovens do vary.)

recipe adapted from allrecipes

Pistachio Cardamom Pound Cake

Have you noticed I haven’t made a scone or a muffin in ages?   It’s because I’ve become obsessed with pound cake.   This one is amazing, it has it all — beauty, fantastic flavors, and a perfect texture.

My last pistachio cardamom pairing was in a granola, and I’ve been plotting another way to use the two flavors for a while now.   Pistachio and cardamom go hand in hand in lots of recipes from India and throughout the Middle East.  You’ll find the combination in ice cream, (kulfi) and rice puddings, to cakes, candies and cookies. 

I used lots of fresh shelled pistachios in my pound cake, with cardamom in the batter and the glaze.  I also added vanilla bean paste to round out the flavors.  I keep two jars of the stuff in the cupboard at all times because I’m completely hooked on it.  It’s a thick paste made with vanilla beans, and one tablespoon of the paste is equal to a whole vanilla bean.  I’ve been so disappointed by those thin, dried out beans that cost $13, that I’ve switched to the paste for most recipes.  It gives great flavor, and all the vanilla specks you could want.

It shouldn’t be so hard to find unsalted pistachio nuts, but it can be.  Sometimes they’re stored in out of the way spots in stores, so be sure to ask if you can’t locate them.  They are freshest in their shells, and it doesn’t take long to shell them because as pistachios ripen their shells pop open naturally. 

I love the parrot green color of  these nuts.  I include both ground and chopped nuts in this cake.  The ground nuts act almost like additional flour, and the chopped nuts add texture.  I used a good amount of cardamom both in the cake and in the frosting, and it’s definitely assertive, but not overwhelming.  I can’t get enough cardamom.  Is everybody with me on this?  I love the color, the floral aroma, the mellow complex flavor…I love the ground stuff and the whole pods.  Cinnamon can’t even begin to compete.

I did add one drop of green food coloring, but looking back on it, I’m not sure it did anything.  I wanted the cake to have a hint of color, and I was worried that the nuts alone wouldn’t do it.  The choice is up to you.

Pistachio Cardamom Pound Cake
oven to 350 (my oven runs hot and my cake baked at closer to 375F, either one is ok)
1 cup all-purpose flour
1/2 cup ground pistachios  (see note)
1/2 cup chopped pistachios (plus extra for garnish)
1 rounded tsp ground cardamom
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk

1 drop (no more!) green food coloring
1 tsp vanilla bean paste
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
2 large eggs

for the glaze, mix together:
2/3 cups confectioner’s sugar, sifted
1/2 tsp ground cardamom
1/2 tsp vanilla paste
enough heavy cream for thinning

  • Mix the first 7 dry ingredients together in a bowl and set aside.
  • Cream the butter and sugar together until light and fluffy.
  • Add in the eggs, one at a time, and blend until smooth.
  • Mix the buttermilk, food coloring (if using) and vanilla paste together in a bowl or measuring cup.
  • Add the dry ingredients alternately with the wet to the butter and sugar.  Begin and end with the dry ingredients, beating just until blended with each addition.  
  • Turn the batter into a buttered and floured 9×5 loaf pan.  I like to line it with parchment paper with overhanging edges to make it easier to remove for glazing and slicing.
  • Bake for about 55 minutes to an hour, until a toothpick comes out without raw batter clinging to it.  The top will be risen and lightly golden.
  • Cool for a few minutes in the pan, and then remove to a rack.
  • Glaze the cake when it is almost completely cool.  Dust with crushed pistachio nuts. 

Notes:  For the ground pistachios use a small food processor to grind the nuts into a flour-like texture.  Then do another batch but leave them chunky.  Save a bit to garnish the cake after glazing.

You can see I’m having a bit of a love fest with these photos.  Those nuts on the cardamom and vanilla  laced glaze is too much.

I hope you try this one, you won’t regret it.  And you have all weekend to track down those nuts!
One year ago today—
Green Goddess Dressing

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