A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.

Saturday, May 28, 2011

Poundcake - May Dessert of the Month

This is a dense, delicious and moist cake with much versatility.  It stores well in the fridge for weeks and freezes well, keeping its quality for months in the freezer.  It thaws in minutes.  This is a wonderful cake to have on hand for a last-minute dessert, brunch or coffee break food.  It travels well and the sauce, kept separate, can be added last minute.  It can be served simply with a dusting of cocoa or powdered sugar and fruit garnish, or presented as a rich dessert with a sauce or brandied fruit and whipped cream.  I generally make mine with vanilla, but other flavorings are just as nice--almond or lemon. 

Here is the basic recipe followed by some suggested sauces:
Poundcake   Makes 1 regular-size bread pan (or a cake pan for wedges)
1-1/2 cups sugar
1/2 cup butter
4 medium eggs at room temperature
1/2 cup heavy whipping cream
2 teaspoons vanilla
1/2 teaspoon grated lemon rind
1-1/2 cups flour

Except flour, mix ingredients in order, beating well after each addition.  Add flour and stir just until incorporated.  Spoon into regular-size bread loaf pan.  Put in cold oven.  Turn to 350 and cook 45-60 min—until toothpick inserted in center comes out clean.  Cool 15 min before removing from pans and cool completely before slicing.  Slices best cold or next day.  I slice as I need it.  Refrigerate or freeze.  Serve on dusting of powdered sugar or with a topping below.
Sweetened whip cream:  Add 1 oz. honey or syrup to 1 pint of heavy whipping cream before whipping.  Whip in chilled bowl or crock with beaters on high.
Brandied Fruit:  Slowly cook 4 cups cut up fruit ( fresh and/or dried) in ¼ cup of brandy  and 2 Tablespoons sugar until fruit soft.  Top with whipped cream.
Caramel Sauce:  In saucepan, combine ½ cup butter, ½ cup white sugar, ½ cup brown sugar, ½ cup cream, 1 teaspoon vanilla.  Bring to simmer and cook, stirring, until warm and thick.  Top with pecans.
Chocolate Sauce:  In saucepan, melt ½ cup butter and 2 squares of unsweetened chocolate.  Add 1 cup evaporated milk, ½ cup light corn syrup and 1 teaspoon vanilla.  Bring to boil and boil, stirring 1-2 minutes.  Stores well in refrigerator and can be reheated.
Any-Fruit Sauce:  4 cups sliced fruit (mash 1 cup of them), 2/3 cup sugar, 2 Tablespoons cornstarch, 6 Tablespoons water.  Put all in saucepan and bring to boil over medium heat.  Boil and stir 1-2 minutes.  Cool.

No comments:

Post a Comment