Apple Pound Cake
Mar. 12th, 2007 09:29 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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atpo_cooksI got this from the Payard website over the weekend. I was going to post the link, but now the link is gone and he has other recipes up.
So I guess I will type it out rather than cut and paste.
1/3 cup raisins
3 tablespoons dark rum
1 scant cup flour
3/4 teaspoon baking powerder
1 stick butter softened
1 cup icing sugar (confectioners)
3 large eggs
2 apples peeled and cored
1/4 c apricot glaze
Preheat oven to 325. Butter and flour a standard size loaf pan.
Bring a small pan of water to a boil and add the raisins and boil one minute. Drain and repeat the process. Drain well a second time and place in a small bowl with the rum. Stir and set aside.
Sift flour and baking powder.
Cream butter and sugar together. Add one egg at a time beating well after each addition. Mix in the raisins and the rum. Add the dry ingredients and mix until blended. Spoon half the batter into the loaf pan and smooth even.
Cut one apple into 12 wedges and arrange them over the batter down the center of the pan so that the sides touch and the domed side of each wedge is on top. Spoon the rest of the batter gently into the pan.
Cut the second apple into 8 wedges and then cut each wedge in half crosswise. Arrange the wedges crosswise cut against the long sides of the pan. There will be two rows of apple slices with their points facing toward center and crosswise cut against the pan side. Gently push the slices down into the batter, leaving the tops of the apple exposed.
Bake for 60-65 minutes until the top is golden brown and a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold and turn it right side up. Gently brush the glaze onto the cake. Allow the cake to cool completely before cutting slices.
My notes. I didn't use the glaze. I didn't use dark rum so I could barely taste it. This is a very gentle cake, the icing sugar keeps the batter from being tough. Just the right amount of sweetness and the apples and raisins do not over power. I used my kitchenaid mixer and initially the eggs were not beating well into the creamed mixture. It was just swirling around. After I added the flour mixture, it came together perfectly.
I will make this one again.
So I guess I will type it out rather than cut and paste.
1/3 cup raisins
3 tablespoons dark rum
1 scant cup flour
3/4 teaspoon baking powerder
1 stick butter softened
1 cup icing sugar (confectioners)
3 large eggs
2 apples peeled and cored
1/4 c apricot glaze
Preheat oven to 325. Butter and flour a standard size loaf pan.
Bring a small pan of water to a boil and add the raisins and boil one minute. Drain and repeat the process. Drain well a second time and place in a small bowl with the rum. Stir and set aside.
Sift flour and baking powder.
Cream butter and sugar together. Add one egg at a time beating well after each addition. Mix in the raisins and the rum. Add the dry ingredients and mix until blended. Spoon half the batter into the loaf pan and smooth even.
Cut one apple into 12 wedges and arrange them over the batter down the center of the pan so that the sides touch and the domed side of each wedge is on top. Spoon the rest of the batter gently into the pan.
Cut the second apple into 8 wedges and then cut each wedge in half crosswise. Arrange the wedges crosswise cut against the long sides of the pan. There will be two rows of apple slices with their points facing toward center and crosswise cut against the pan side. Gently push the slices down into the batter, leaving the tops of the apple exposed.
Bake for 60-65 minutes until the top is golden brown and a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Unmold and turn it right side up. Gently brush the glaze onto the cake. Allow the cake to cool completely before cutting slices.
My notes. I didn't use the glaze. I didn't use dark rum so I could barely taste it. This is a very gentle cake, the icing sugar keeps the batter from being tough. Just the right amount of sweetness and the apples and raisins do not over power. I used my kitchenaid mixer and initially the eggs were not beating well into the creamed mixture. It was just swirling around. After I added the flour mixture, it came together perfectly.
I will make this one again.
