Reader seeks most heavenly pound cake
QUESTION: I am having a dinner party for members of the clergy from my church. I would really like a show stopper of a pound cake for dessert — one that would be the highest, lightest cake ever. I also would appreciate a recipe for a creamy frosting, as opposed to a sugary frosting. Please help me!ANSWER: Talk about pressure from the highest, or is it pressure from on high? Either way, I sure would hate to get to those famous gates when it's my turn to go, only to be detained and questioned about how I handled your request. I can see it now: "Chef Coleman, it seems that you have tried to help others, and your overall intentions were good (though you weren't always successful in staying out of trouble). All that being said, we do have a red flag next to your name from just one incident, and it's keeping you from joining the others in eternal bliss behind these gates."At this point, I'm pleasantly surprised that they only have a single reservation about my admittance. After going through my laundry list of what I imagine this assignation could be, a puzzled Peter (I'm only guessing his job hasn't been outsourced) comments that there appears to be a mysterious amount of pages missing from my file. However, he tells me that the red flag that is keeping me from passing through those pearly gates is "the pound cake
recreated from your recipe. It wasn't a show-stopper
— it was just a stopper; as in stopping you, Chef Coleman, from getting in and getting your standard issue harp."Can you tell I feel the pressure here? What I am giving you is a combination of three pound cake recipes, all of which I like. So now it's up to you. As far as the "highest, lightest cake ever," I feel like this isn't a good time to stretch the truth. Pound cake, which derives its name from the original recipe that consisted of a pound each of butter, sugar, flour, and eggs, was never intended to be considered light. The recipe became a favorite because the majority of cooks couldn't read, and remembering that the cake called for a pound of every ingredient was easy. Now that we have the use of artificial leaveners (baking soda and baking powder), the pound cake has become slightly lighter. I think the recipe I am sharing is as light as it can get and still be called a pound cake.
The final issue is the frosting. I know that you are looking for something other than an "icing." However, not being sure exactly what you wanted, I am sharing three frostings — none of which are real sugary, but all of them are creamy.They have different consistencies, so play around with them to find or create your favorite.And if you happen to meet Peter before I do ... put in a good word for me, OK?
1 cup butter — room temperature½ cup shortening3 cups white sugar6 eggs2 tablespoons vanilla extract¾ cup whole milk¼ cup buttermilk1½ cups all-purpose flour, sifted1½ cups cake flour, sifted1 teaspoon baking powder½ teaspoon baking soda¼ teaspoon kosher saltSpray with non-stick spray or grease and flour a 10-inch Bundt or tube pan. Mix together the flours, baking powder, baking soda and salt. Set aside. Combine the milks with the vanilla and set aside.In a large mixing bowl or even better with a stand mixer, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk mixture. Pour batter into prepared pan.Bake in the preheated 350-degree oven for approximately 1½ hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in its pan on a wire rack for 10 minutes, then turn out onto the wire rack and finish cooling completely.
<b>No. 1</b>2/3 cup butter, cold4 cups confectioners' sugar1 teaspoon vanilla2-3 tablespoons cold milkWith an electric mixer beat butter several minutes until light and creamy. Add vanilla. Beat until blended. Add sugar about 1 cup at a time, allowing each cup to be fully incorporated before adding the next.Add milk and vanilla a little at a time, mixing well after each addition. The color will be slightly yellow due to the butter, and often shortening is used in place of butter to get a completely white color. (The thought of eating straight shortening makes the yellow appearance fine with me!)<b>No. 2</b>1¾ cups heavy whipping cream1 package (8 ounces) cream cheese1 cup sugarpinch of kosher salt1 teaspoon lemon extractIn a mixing bowl beat whipping cream until stiff peaks form; keep cool and set aside.In a large bowl combine cream cheese, sugar, salt and lemon extract.Beat until smooth, gently fold in whipped cream and keep chilled till ready to use.<b>No. 3</b>1 cup whole milk2 tablespoons flour1 cup butter, softened to room temperature1 cup white sugar1 teaspoon almond extractWhisk milk into flour in small saucepan until smooth. Cook and stir over medium heat until it comes to a boil. Continue cooking and stirring until it thickens and resembles gravy. Cool thoroughly.In a mixing bowl cream butter, sugar and almond extract until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream.Makes about 3 ½ cups.
