TOPPING FOR POUND CAKE RECIPES
CLASSIC POUND CAKE TOPPING RECIPE | MARTHA STEWART
Serve this with our Classic Pound Cake.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- To make macerated-berry topping, combine berries, sugar, and lemon juice in a bowl. Cover; refrigerate for 30 to 60 minutes. Serve with whipped cream.
POUND CAKE WITH RUM TOPPING RECIPE | ALLRECIPES
Delicious! A holiday favorite. Amaretto can be substituted for the rum if desired.
Provided by Jessica
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 10 inch tube pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour and baking powder; set aside.
- In a large bowl, cream together the butter and confectioners' sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with 1 cup water, mixing just until incorporated. Spread into prepared pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- In a small saucepan over medium heat, combine 1 cup sugar, 1/4 cup water, and 1/2 cup butter. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and stir in rum. Pour hot syrup over hot cake. Let soak for 20 minutes.
Nutrition Facts : Calories 296.3 calories, CarbohydrateContent 41.9 g, CholesterolContent 61.5 mg, FatContent 12.5 g, FiberContent 0.5 g, ProteinContent 3.1 g, SaturatedFatContent 7.6 g, SodiumContent 109 mg, SugarContent 27.7 g
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