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La Belle Cuisine - More Favorite Recipes

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Favorite Holiday Desserts (cont.)

 

 

 

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A Close View of a Decorated Christmas Tree
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We hope you agree that there is no such thing
as too many pound cake recipes...

 

Irish Cream and Coffee
Pound Cake


Southern Living Annual
Recipes Cookbook 20th
Anniversary Edition icon
Copyright 1998 by Oxmoor House, Inc.

Alibris

1 1/2 cups butter or margarine, softened
[please use butter!]
1/2 cup vegetable oil
3 cups sugar
6 large eggs
1 1/2 tablespoons instant coffee granules
1/4 cup hot water
1/2 cup Irish cream liqueur
4 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon almond extract
Irish Cream Glaze [recipe follows]
2 to 3 tablespoons sliced almonds, toasted

Beat butter at medium speed with an electric mixer about 2 minutes
or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add
eggs, one at a time, beating just until yellow disappears.
Dissolve coffee granules in hot water; stir in liqueur.
Add flour to butter mixture alternately with coffee mixture, beginning
and ending with coffee mixture. Mix at low speed just until blended
after each addition. Stir in flavorings.
Pour batter into a greased and floured 13-cup Bundt pan. Bake at 300
degrees [F] for 1 hour and 40 minutes or until a wooden pick inserted
in center comes out clean. Cool cake in pan on a wire rack 10 to 15
minutes; remove from pan, and let cool 30 minutes on wire rack.
Brush with glaze; sprinkle with almonds. Cool completely. Yield:
 1 (10-inch) cake.

Irish Cream Glaze

1 teaspoon instant coffee granules
2 tablespoons hot water
1 1/2 tablespoons Irish cream liqueur
2/3 cup sifted powdered sugar

Dissolve coffee granules in hot water; add liqueur and powdered
sugar, stirring until blended. Yield: about 1/2 cup.
Note: You can freeze glazed cake up to 1 month.
H. W. Asbell
Tallahassee, Florida

 

Eggnog-Pecan Pound Cake

Southern Living Annual
Recipes Cookbook 20th
Anniversary Edition icon
Copyright 1998 by Oxmoor House, Inc.

Alibris

1 cup butter or margarine, softened
[please use butter!]
1/2 cup vegetable oil
3 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon ground mace
1 1/2 cups refrigerated eggnog
1 teaspoon vanilla extract
1 teaspoon lemon extract
[we use rum extract]
2 cups coarsely chopped pecans

Beat butter and vegetable oil at medium speed with electric mixer
about 2 minutes. Gradually add sugar, beating at medium speed 5 to 7
minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder and mace; add to butter mixture alternately
with eggnog, beginning and ending with flour mixture. Mix at low speed
just until blended after each addition. Stir in flavorings; fold in chopped
pecans. Pour batter into a greased and floured 10-inch tube pan.
Bake at 350 degrees [F] for 1 hour and 15 minutes or until a wooden
pick inserted in center comes out clean; cover cake loosely with alum-
inum foil after 45 minutes to prevent excessive browning. Cool cake
in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. Yield: 1 (10-inch) cake.
Sharon Griffin Squire
Little Rock, Arkansas

 

We know that many bona fide Southerners would agree with us when we say
that in the good ole days, any Occasion worth celebrating well would be graced
by a honest-to-goodness Caramel Cake. But don't take our word for it...

"At any southern church supper, social, or dinner on the grounds, a
caramel cake will most likely vanish before any other dessert. The
perfect caramel cake - without the slightest grain to the icing - is
respected by all cooks; it is particularly relished by the southern
male. Its appearance is no everyday occurrence either, being
reserved for Sundays, birthdays, or holidays..."
~ Bill Neal, in 'Southern Cooking'

By all means, if you would like to make a project of this cake (especially
if you are entertaining your mother-in-law-to-be this Holiday Season),
let Bill Neal's Toasted Pecan Caramel Cake recipe be your guide!

If, on the other hand, you choose to treat your friends and family to
a scrumptious Southern caramel cake without adding stress to your
already hectic Holiday agenda, do give this a try:


Sour Cream Caramel Cake


Paula Deen's Kitchen Classics:
The Lady & Sons Savannah Country
Cookbook and The Lady & Sons, Too!

Copyright 2000 by Paula H. Deen
(Random House)

Serves 15-20

Cake
1 cup (2 sticks) butter
3 cups granulated sugar
6 eggs
2 2/3 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
1 tablespoon vanilla extract

Easy Caramel Icing
2 cups packed dark brown sugar
1 cup (2 sticks) butter
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
4 cups confectioners' sugar

Preheat the oven to 350 degrees [F]. Grease and flour three 9-inch
round cake pans or one 13 x 9-inch pan.
For the cake, cream the butter and granulated sugar until fluffy.
Add the eggs one at a time, beating after each addition. Sift the flour,
salt, and baking soda together. Alternately add the flour mixture and
the sour cream to the batter, stirring well. Stir in the vanilla.
Pour the batter into the prepared pans and bake for 25 to 35 minutes
or until firm to the touch if using round pans, 45 minutes if using the
rectangular pan. Let the cakes cool in the pans for a few minutes,
then turn them out onto cake racks to cool completely.
While the cakes cool, make the icing: In a large, heavy saucepan,
combine the brown sugar, butter and milk. Cook over low heat until
the butter melts. Increase the heat to medium and cook, stirring con-
stantly, for 2 minutes longer. Remove the pan from the heat and stir
in the vanilla. Gradually mix in the confectioners' sugar. Let the icing
cool slightly, then frost the cooled cake.


If you have time on your hands (!) and would like to experiment
with a variety of Caramel Icings/Frostings, we aim to please!
 


Favorite Holiday Desserts, page 1


Featured Archive Recipes:
Bailey's Frozen Chocolate Chunk Mousse Cake
Eggnog Cheesecake
Bill Neal's Toasted Pecan Caramel Cake
Bourbon-Pecan Cake with Praline Glaze
Butterscotch Layer Cake (Nigella Lawson)
Burnt Sugar Sour Cream Cake with
Burnt Sugar Cream Cheese Icing

Michele's Bananas Foster Pound Cake
Southern Pecan Pound Cake
Spiced Pecan Cake with Pecan Frosting
(Chef Paul Prudhomme)

Coconut Pound Cake with Lemon Curd Filling
Michele's Christmas Ambrosia Cheesecake
Gigi's Italian Cream Cake
Christmas Lane Cake
Whiskey Cake
 

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