Cherry-Lime Pound Cake

EvfehL8T13c213539353738373QcAQmKAX_1346356917

 

Cake:

2 1/2 cups sugar

5 eggs, room temperature

1/2 cup, room temperature lemon-lime soda

4 tablespoons lime juice

2 tablespoons lime zest

1/2 tsp salt

20 tablespoons butter, melted and cooled slightly

3 1/4 cups cake flour

1 cup dried cherries,soaked in Kirschwasser until softened, drain well

Glaze:

1 cup powdered sugar

2 tablespoons lime juice

Cherry Sauce:

1 cup water

juice of 1 lime

zest of 1 lime

pinch of salt

1/8 tsp. cinnamon

1/4 cup sugar

1 tablespoon cornstarch

2 1/2 cups pitted frozen cherries

Cake:

Adjust oven rack to the lower middle of the oven and preheat to 300 degrees. Grease and flour a 12 cup tube pan or bundt pan. Process sugar, eggs, lemon lime soda, lime zest, lime juice and salt in a bowl of a food processor fitted with a metal blade until smooth. With machine running, slowly pour in the melted butter  and process until blended. Transfer the mixture to a large bowl. Stir in the flour in thirds until well combined and smooth. Fold in drained soaked dried cherries.

Spread the batter evenly into the prepared pan. Gently tap the pan on the counter. Bake for about 75-90 minutes until a toothpick comes out clean when inserted in the center. Allow the cake to cool in pan for 10 minutes before turning out on to wire rack to cool completely.

Glaze:

Combine the ingredients and whisk until smooth. Drizzle over cooled cake. Allow glaze to set up for at least 10 minutes.

Cherry Sauce:

In a heavy bottomed pot combine the sugar,cinnamon,salt, lime juice, zest and water; whisk. Place over medium-high heat and bring to a boil. Add the cherries and continue to cook until mixture is thickened. Set aside to cool.

Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce

Lemon Blueberry 7- Up Pound Cake with Blueberry Sauce

EvfehL8T13c213336333235323QcAQmKAX_1346365176

Cake:

2 1/2 cups granulated sugar

5 eggs, room temperature

1/2 cup 7-Up, room temperature

1 tablespoon zest plus 2 tablespoons juice from 2 limes

1 tablespoon zest plus 2 tablespoons juice from 1 lemon

1/2 tsp. salt

20 tablespoons butter, melted and cooled slightly

3 1/4 cups cake flour

2 cups fresh blueberries

Glaze:

1 cup powdered sugar

1 tablespoon lemon juice

1 tablespoon lime juice

Blueberry Sauce:

3 1/2  cups blueberries, divided

2/3 cup sugar

1 tsp. lemon juice

1/2 tsp cinnamon

Cake:

Adjust oven rack to lower middle rack and preheat oven to 300 degrees. Grease and flour a 12 cup non stick tube pan or bundt  pan. Process sugar, eggs,  7- Up, lemon zest, lime zest and juice , and salt in a food processor fitted with metal blade until smooth. With machine running, slowly pour in butter and process until blended. Transfer mixture to large bowl. Add flour in three additions, whisking until combined. Lightly toss blueberries in a touch of flour and fold into batter.

Spread batter in prepared pan. Gently tap pan on counter. Bake until toothpick inserted in center comes out clean, 75-90 minutes.  Cool cake in pan 10 minutes ,then turn out onto wire rack inside rimmed baking sheet to cool completely.

Meanwhile make blueberry sauce. In a small saucepan over high heat, combine 2 cups berries, sugar juice and cinnamon. Cook, stirring occasionally, for about 10 minutes. Transfer to a blender or food processor and puree. Strain , stir in 1 1/2 cup fresh berries and serve warm or cold

Prepare glaze. Whisk powdered sugar, lemon juice and lime juice until smooth. Pour glaze over cooled cake and allow to set at least 10 minutes.

Raspberry Lemon Trifle

Raspberry Lemon Trifle

fgVZzKUv13c2133363236303738RcEYCwF_1346364321

Any pound cake or sponge cake, cut into chunks

3-4 cup frozen raspberries

Sugar according needed sweetness for berries

2 tablespoons cornstarch

3 cups heavy cream

1 cup powdered sugar

Lemon curd, recipe follows. There will be extra left to use for other things.

Lemon Curd

2 whole eggs

8 egg yolks

2/3 cup lemon juice

1 cup sugar

2 tablespoons butter

There will be left over lemon curd which can be used for other desserts.

Combine all ingredients except the butter into a heat proof bowl. Whisk until well combined. Place bowl over pan with simmering water. Stir and cook until mixture thickens and coats the back of a spoon. Remove from heat and stir in butter until melted. Cover with top with plastic wrap and refrigerate until cool.

Place raspberries, sugar and cornstarch in sauce pan and combine well so that cornstarch is evenly coating frozen berries. Place on medium heat and stir constantly until raspberries just come to boil. Allow to boil 2 minutes. Remove from heat allow to cool.

In a large bowl add 2 cups heavy cream and 2/3 cup powdered sugar. Beat until stiff. Fold in as much cooled lemon curd to suit taste. Ant leftover lemon curd , use for other desserts.

Layer raspberry mixture , cake cubes then lemon curd mixture. Continue to layer until all mixtures are used. Refrigerate at least 4 hours, overnight even better. Prior to serving whip remaining 1 cup heavy cream and 1/3 cup powdered sugar and beat until thick. Top trifle with cream.

* You can drizzle a liqueur over cake cubes if desired.

Vanilla Cold Oven Pound Cake

Vanilla Cold Oven Pound Cake

QmKAXg8R13c213339313539383KAXg8RcE_1346356880

3 cups flour

1/2 pound butter, room temperature

3 cups sugar

6 large eggs

1/2 tsp. baking powder

1/2 tsp. salt

1 cup heavy cream

2 tsp. vanilla extract

1 vanilla bean, seeds scraped

Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.

In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition. Add vanilla extract and seeds scraped from vanilla bean.

In a separate bowl whisk together the flour, baking powder, and salt.

Add 1/4 of the flour mixture to the butter mixture . Beat in 1/3 of the cream. Continue to add the flour and cream in this manner until all incorporated.

Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.

Let cake cool in pan 15 minutes , then invert onto plate.

White Chocolate Pumpkin Tiramisu

White Chocolate Pumpkin Tiramisu

EYCwFEvf13c2133393139333238Or71oqQ_1346356917

9 inch spring form pan lined with a parchment collar

1 vanilla pound cake

1 pumpkin pound cake

4 cups heavy cream

1 -8oz. mascarpone , room temperature

3/4 cup powdered sugar

1 tsp. vanilla

4 oz. white chocolate, melted and cooled slightly

1/3 cup prepared pumpkin butter

1/2 to 3/4 cup apple cider or Calvados

Beat cream cheese until smooth;add the sugar and vanilla. In a separate bowl whip 3 cups of the  heavy cream until soft peaks form. Fold in the cream into the cream cheese mixture until well combine. Divide mixture in half. To one half fold in the melted chocolate until well blended; set aside. To the other half fold in the pumpkin butter until well blended; set aside.

Line the bottom of the pan with sliced pumpkin pound cake about 1/2 inch thick; filling any open spaces with small pieces of pumpkin pound cake. Don’t concern yourself with the looks.

Brush cake with apple cider or Calvados and cover with a layer of white chocolate filling.

Arrange the vanilla pound cake in the same manner as the pumpkin and top with some pumpkin filling.

Repeat until pan is full and top is finished off with the pumpkin filling.

Cover top with plastic wrap and refrigerate overnight.

Remove the plastic wrap. Whip the reserved 1 cup of heavy cream, sweetened  with 1/4 cup powdered sugar and 1/2 tsp vanilla. Spread on top or pipe on top decoratively.

Sprinkle top with cinnamon.  Store in refrigerator. Allow to set at room temperature 20 minutes before serving.

Eggnog Pound Cake with Eggnog White Chocolate Glaze

Eggnog Pound Cake with Eggnog White Chocolate Glaze

tHSZfTw813c213430353432343r71oqQcA_1346357030

3 cups flour

1/2 pound butter, room temperature

3 cups sugar

6 large eggs, room temperature

1/2 tsp. baking powder

1/2 tsp. salt

1 cup eggnog

2 tsp. vanilla extract

1/2 tsp nutmeg

Grease and flour a 10 inch Bundt pan. Flour well and shake out any excess.

In a bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. Scrape down sides ;making sure to incorporate the sugar with the butter. Add eggs one at a time, beating well after each addition. Add vanilla extract .

In a separate bowl whisk together the flour, baking powder,nutmeg and salt.

Add 1/4 of the flour mixture to the butter mixture . Beat in 1/3 of the eggnog. Continue to add the flour and eggnog in this manner until all incorporated.

Pour into prepared pan. Place in cold oven , set temperature to 325 degrees and bake without opening the door, until toothpick inserted in center comes out dry, about 1 hour and 15 minutes.

Let cake cool in pan 15 minutes , then invert onto plate.

Eggnog White Chocolate Glaze

3 oz. white chocolate, chopped

1/4 cup eggnog

1/4 tsp. vanilla

3/4 cup powdered sugar

nutmeg , to taste

Heat eggnog in small pan to just a boil. Remove from heat and stir in chopped chocolate. Add the vanilla and powdered sugar; whisk until smooth. Add nutmeg , to taste. Pour over top of pound cake.

Trifle Many Ways

Trifle is where you can let your imagination run wild. Pick and choose the flavors of layers that you want, using the fruit you like. These are just examples of just some layers you can use. Traditional trifles have layers of fruit, pound cake and pastry cream.

Pound cake, any flavor which compliments the fruit your using

Fruit puree: Any fruit

Mango

Strawberry

Sweetened whipped cream for topping and can use as a layer

Fresh fruit

Nuts

Chocolate Sauce

Liqueurs such as Orange , Berry

Pastry Cream:

1 1/4 cups half-and-half

1 vanilla bean, split and seeded

1/4 tsp. vanilla extract

2 egg yolks

2 tablespoons flour

In a saucepan combine the half-and-half along with split vanilla bean and seeds; bring the mixture to a simmer. In a separate bowl whisk together the egg yolks and sugar until light and combined, then whisk in flour. Temper the egg mixture with the hot half-and-half. Remove the vanilla pod. Pour tempered egg yolk mixture into the hot half-and-half mixture, whisking constantly until mixture thickens. Remove from heat and whisk in the vanilla extract. Run the pastry cream through a sieve and cover top with plastic wrap to prevent a skin from forming. Store in refrigerator.

Lemon Curd:

1 cup lemon juice

zest from 2 lemons

2 1/2 cups sugar

8 eggs

2 egg yolks

1/2 cup butter

Combine first 5 ingredients in a heat proof bowl and whisk to combine. Place bowl over saucepan with simmering water. Do not allow water to touch bottom of bowl . Stir until mixture is thick , remove from heat and stir in butter which has been cut into pieces. Allow to cool in refrigerated in airtight container until well chilled.

Fruit puree:

Use fruit such as berries, mango, peaches; peel and slice; process in a food processor until smooth. Sweetened as needed.

Apples, pears, firmer fruit can be cooked until soft and pureed.

Assembly:

Start with a layer of pound cake cut into slices or pieces depending on what they are being served in and place in the bottom. Sprinkle with a complimentary flavored liqueur, if desired. Sprinkle fresh fruit (sweetened the fruit and slice if needed) over to pound cake. Layer alternately with whatever layers you prefer and compliment the fruit or chocolate being used. Once the serving dish being used is layered to almost the top store in the refrigerator to allow the layers of pound cake to absorb the liquids. Top with sweetened whipped cream and more fruit if desired.