Favorite Recipes of Maverick Swaniel Harrienger











{December 26, 2015}   5 More Pound Cake Recipes (Martha Stewart’s Cakes, 2013, pages 18-19)

Vanilla Bean-Ginger Pound Cake

Follow the Pound Cake recipe (last post), substituting the seeds of 1 vanilla bean (split lengthwise and scraped) for the vanilla extract.  Bake and cool as directed.  For the Ginger Glaze:  Heat 0.25 cup + 2 tablespoons milk and 0.25 cup fresh ginger in a saucepan over medium heat until milk starts simmering.  Let the mix cool; discard the ginger.  Stir in 2 cups confectioners’ sugar.  Drizzle over cooled cakes.  Sprinkle some chopped candied ginger on top of the cakes.

Chocolate Chip Pound Cake

Follow the Pound Cake Recipe (last post), folding into the mix 2 cups semisweet/bittersweet chocolate chips/chunks.  Bake + cool as directed.  Serve cake with Chocolate Liqueur Sauce + vanilla ice cream.

Blueberry-Sour Cream Pound Cake

Follow the Pound Cake recipe (last post), substituting a half of a cup of sour cream for half of a cup of butter.  Toss 2 cups fresh blueberries with 2 tablespoons flour.  Fold into the batter.  Before baking, sprinkle 2 tablespoons sanding sugar over each cake.  Bake and cool as directed.  Serve with whipped cream.

Toasted Coconut Pound Cake

Follow the Pound Cake Recipe (last post), folding into the mix 2 cups sweetened shredded coconut.  Before baking, sprinkle an additional third of a cup of sweetened shredded coconut over each cake, and tent the cakes with foil.  Bake as directed.  In the meantime, create the mango-lime sauce:  Purée 1 chopped pitted mango, 2 tablespoons fresh lime juice, 1 teaspoon sugar, and a pinch of salt in a food processor until smooth.  Stir in three-quarters of a cup of diced mango and 1 teaspoon of finely grated zest from the lime.  Serve with cake.

Marble Pound Cake

Follow Pound Cake recipe (last post), omitting flour and salt, + dividing the batter in half after step 2 is completed.  Mix one and one-half cups + 2 tablespoons flour + one and one-half teaspoons of salt into one-half of the batter; then mix 1 cup + 2 tablespoons flour, half of a cup of unsweetened cocoa powder, and one and one-half teaspoons of salt into the other half of the batter.  Scoop batters into the prepared pan, one-half of a cup at a time, alternating between the plain and the chocolate.  Swirl with a knife.  Bake and cool as directed.

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