BUTTER POUND CAKE WITH LEMON ICING
- 3 c. all-purpose flour
- 2 sticks real butter
- 3 c. sugar
- 1/2 c. Crisco
- 1 tsp. vanilla flavor
- 1 tsp. lemon flavor
- 1/2 tsp. butter flavor
- 5 eggs
- 1 c. milk
- 1 stick butter
- 1 box confectioners’ sugar
- 1 tbsp. water
- 1 Tbs lemon extract
Cake:
Cream butter, sugar and Crisco. Mix flour (a little at a time) then add 1 egg at a time. Combine remaining ingredients.
Bake at 325 degrees (do not preheat oven) 1 1/2 hours. (check center with tooth pick for done) Remove and cool before applying icing.
Icing:
Mix butter (softened) and powdered sugar together then add water and lemon extract (as much as you would like for a lemony taste.)
Ingredients:
- 3 sticks (1-1/2 Cups) margarine
- 3 cups sugar
- 5 eggs
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- 1 (7-ounce) bottle 7UP (lemon-lime flavored soda)
Preparation:
Preheat oven to 300 degrees F. Grease and flour tube or Bundt cake pan.
Cream margarine and shortening with sugar; add eggs one at a time, beating well after each addition. Add lemon extract; add flour and 7UP alternately, beating after each
addition. Bake for 1 1/2 hours, or until cake tests done.
Ingredients:
For the Brioche:
- 1 Envelope Active Dry Yeast
- 2 Tbsp Warm Water (115 degree F)
- 1 tsp Iodized Salt
- 2 Tbsp Granulated Sugar
- 1/4 Cup Milk
- 2 tsp Orange Zest, minced
- 2 Cups All Purpose Flour, sifted
- 1 tsp Cinnamon
- 2 Eggs, beaten
- 1 1/4 sticks cold Unsalted Butter, cut into very small dice
- 1 Egg beaten and 2 Tbsp water, for the egg wash
- 1 plastic baby trinket
Prep:
Dissolve the yeast in the work bowl of a stand mixer fitted with the dough hook attachment, let stand until frothy.
Dissolve the salt, sugar, orange zest and milk in a small bowl. When dissolved combine the milk mixture with the yeast mixture. Mix the cinnamon with the flour.
With the mixer on low speed, add the eggs, then gradually add the flour, until all is incorporated. Knead on low speed for 10 minutes, or until a smooth elastic dough is formed. A little more flour may be necessary. With the motor running, incorporate the butter into the dough, a little at a time but rather quickly so that it doesn’t heat up and melt.
Turn the dough into an oiled bowl, loosely cover with plastic wrap and let rise for 1 hour in a warm spot.
When the dough has doubled in bulk punch it down, cover and place in the refrigerator overnight. Preheat the oven to 350 degrees F.
Roll the dough out to a 6 x 18 inch rectangle. Spread the Pecan filling (recipe below) out in the middle of the rectangle along the whole length, leaving about 1 1/2 inch on each side. Place the baby trinket somewhere with the filling. Fold the length of the dough over the filling and roll up tightly, leaving the seam side down. Turn the roll into a circle, seam side down and put one end inside of the other to hide the seam, and seal the circle. Place the cake on a baking sheet and let rise, loosely covered with plastic wrap, for 45 minutes or until doubled in bulk.
Brush all over with the egg wash, then place the king cake into the oven and bake for 30 minutes or until golden brown.
When the cake cools, brush with some of the glaze (recipe below) thinned out with more cold water. This will help the sugars adhere. Decorate the cake with the colored sugars and drizzle some of the thicker glaze onto the cake.
Place on a large round serving plate and decorate with Mardi Gras beads, doubloons and whatever else that you like.
For the Pecan filling:
- 1 Cup Pecan halves, broken up slightly and roasted until fragrant
- 2/3 Cup Brown Sugar
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Ground Allspice
- 1 pinch of salt
- 4 Tbsp Steen’s Cane Syrup
Combine all of the ingredients together.
For the glaze:
- 1/2 Cup Powdered Sugar
- 1 Tbsp Bourbon
- Water (enough to make a paste that can be drizzled)
Combine the sugar and bourbon, whisk in enough water to make a glaze that can be drizzled.
SOUR CREAM CHOCOLATE CAKE
Ingredients:
Cake:
- 2 c. flour
- 2 c. sugar
- 1 c. water
- 3/4 c. sour cream
- 1/4 c. shortening
- 1 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. baking powder
- 2 eggs
- 4 oz. unsweetened chocolate, melted
- 1/3 c. butter
- 3 oz. unsweetened chocolate, melted
- 3 c. confectioners sugar
- 1/2 c. sour cream
- 2 tsp. vanilla
FROSTING:
Mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.
BUTTERMILK LEMON POUND CAKE:
INGREDIENTS:
- 4 eggs
- 3 c. flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. nutmeg
- 1 c. butter, at room temperature
- 1 1/2 c. sugar
- 2 tbsp. lemon juice
- 1 tbsp. grated lemon peel
- 1 c. buttermilk
GLAZE:
- 1/3 c. powdered sugar
- 2 tbsp. lemon juice
- 1/4 tsp. vanilla
Cake:
Grease and flour a 10-inch bundt pan or two 8 1/2 x 4 1/2 inch loaf pans. Put the un-cracked eggs in a bowl and pour hot tap water over them. Let stand for several minutes to warm the eggs gently. Crack into a bowl and set aside.
Sift together the flour, salt, soda, baking powder and nutmeg; set aside. Put the butter into the large bowl of an electric mixer and beat until smooth. Slowly add the sugar, beating constantly, and continue beating until smooth and well blended.
Add the eggs all at once and beat until the mixture is light and fluffy. Sprinkle about half the flour mixture over the butter mixture and beat until well blended. Add the lemon juice and peel with half of the buttermilk. Alternate the remaining flour mixture and buttermilk and beat until the batter is smooth and well blended.
Pour the batter into the prepared pans. Bake the bundt cake in a preheated 350 degree oven for 1 to 1 1/4 hours, the loaf cakes for 40 to 45 minutes, or until the cakes test clean. Remove from the oven and let cool on wire rack 5 minutes before un-molding.
Glaze:
Stir together the powdered sugar, lemon juice and vanilla. Brush over the top of the warm cake; cool completely before cutting into slices. 16 slices.
