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Thursday, 5 December 2013

Spiced Pound Cake

Based on Hummingbird Bakery Book Recipe

I couldn't find any lemon extract, so used 1/4 teaspoon of lemon essence, and 1/4 teaspoon of 'citrus powder' mixed in with the flour.


I've started a not-so-revolutionary tactic of leaving my butter out permanently (must buy a butter dish) so that it is nice and soft which works for most of my recipes.


I am happy with the way the cake turned out, the batter was lovely, velvety and smooth, and despite my cake tin being slightly bigger than recommended (26cm ring tin vs the advised 25cm), the batter filled it properly, and rose to fill the tin too.


I felt the cake was getting a bit too 'done' at 50 minutes, so put some foil over the top to prevent it from burning, and returned it to the oven for another 10 minutes.


Total cooking time: 60 minutes.


I topped it with some left over cream cheese frosting and chocolate frosting (yes, I combined them!). Not sure how this will work with the cake, however I wanted to get rid of the icing, so heigh ho!

Icing Mash Up!

Update: the second picture does not do this cake justice. The texture was perfect - baked completely, fluffy, and even.




Unflattering picture... it was truly spectacular
I have made and developed this recipe several times since, and it is definitely a go-to cake for me. I love its buttery-ness, along with its complex spices. Perfect with tea! I need to develop a single serve microwave version of this...