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La Belle Cuisine - More Cake Recipes

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Brown-Sugar Poundcake with
Walnut Glaze

 

 

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Maple Sugar Tree Changing to Fall Foliage (Acer Saccharum), North America
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Walnuts, Acorns, Berries, and Persimmons
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Green, Brian...
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La Belle Cuisine

 


Brown-Sugar Poundcake
with Walnut Glaze

The Grass Roots Cookbook:
Great American Recipes from
Kitchens Across the Land icon

by Jean Anderson, 1992, Doubleday

Alibris

"Most poundcakes have no frosting. This one is drizzled with a
buttery walnut glaze, which gives the cake a nice finish. As for
the cake batter, Miss Susie says, "Lick the pan yourself!"

1 cup butter, softened to
room temperature
1/2 cup vegetable shortening
1 pound light brown sugar, (press
out all the lumps)
1 cup granulated sugar
5 eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 cup finely minced walnuts (black
walnuts are especially good)

Walnut glaze:
1 cup confectioner's sugar
2 tablespoons butter,
room temperature
6 tablespoons light cream,
room temperature
1/2 teaspoon vanilla extract
1/2 cup very finely
minced walnuts

Cream the butter and shortening hard until very fluffy; add the brown
sugar gradually, creaming all the while until light, then add the granulated sugar the same way. Beat the eggs in, one at a time.
Sift the flour with the baking powder and salt. Combine the milk and
vanilla. Add the sifted dry ingredients to the mixture alternately with the
milk, beginning and ending with the dry ingredients. Mix only enough to
blend. Fold in the walnuts. Pour batter into a well-greased-and-floured
10-inch tube pan and bake at 350 degrees F. for about 1 hour and 15
minutes or until cake pulls from sides of pan and when it is pressed
lightly with a finger, the imprint vanishes slowly.
Remove the cake from oven and cool upright in its own pan on a wire
rack for 15 minutes. Loosen cake from sides of pan and around central
tube with a thin-bladed spatula, then invert pan on a large round plate
and turn cake out.

For the walnut glaze:
Stir together all glaze ingredients, then spoon over
the still-warm cake. Scoop up any glaze that "puddles" on the cake plate,
and reapply it to the sides of the cake for a thicker glaze. Let glaze harden before cutting cake.


Featured Archive Recipes:
Pound Cake -
The Ultimate Comfort Cake

Bourbon Pecan Pound Cake
Maple Walnut Pound Cake with
Maple Glaze

Southern Pecan Pound Cake
 


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