Another delectable take on my butter pound cake recipe, filled with a bit of vanilla ice cream and my silky, buttery, stout caramel sauce.
BUTTER POUND CAKE RECIPE
Prep Time: 20 minutes Yield: One bundt cake or 8 small cakes
One pound of unsalted butter, softened
3 cups granulated (white) sugar
6 eggs, at room temperature (put chilled eggs in a bowl of very warm water for a few minutes to bring them to room temp)
4 cups unbleached all purpose flour, fork sifted with 1 teaspoon of salt
1 cup heavy cream mixed with 2 tablespoons lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
DIRECTIONS:
Preheat oven to 325 degrees. Place oven rack in upper 2/3 of oven.
In the bowl of a stand mixer, using the paddle attachment, or with a hand held electric mixer, cream the butter. Add the sugar, a cup at a time, beating a minute or two, on medium speed, until light and fluffy.
Add flour/salt to creamed mixture, alternately with the cream/lemon juice, mixing well. Stir in vanilla and almond extracts. Batter will be thick.
Using an ice cream scoop, place batter 3/4 way full in greased and floured charlotte molds or jumbo muffin pans. If using charlotte molds, before filling, place them on a full size sheet pan to fill and bake. Gently level off top of batter with a spoon.
Bake individual cakes for approximately 45-55 minutes, or until golden brown and the top of cake springs back when touched. If baking the batter in a traditional bundt cake pan, bake for approximately 1 hour 15 minutes, or until golden brown and the top of cake springs back when touched.
Cool on wire rack for 15-20 minutes, then unmold the cakes once the pans are very warm to the touch.
To fill pound cakes, either slice in half horizontally, or cut a conical shape from the top of the pound cake. Fill with ice cream, a generous amount of bourbon pecan whisky sauce, and fresh whipped cream. It's magic! 😇
Here are links to a few other sauces you can enjoy with the pound cake(s):
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