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Monday, February 28, 2011

Pound Cake with Boiled Icing

Pound Cake w/ Boiled Icing
Have your cake and eat it too! My friend and I wrapped up our baking streak with a delicious almond extract pound cake and made boiled icing for the first time! This pound cake recipe is amazing for wedding cakes and perfect for any fondant creation. It's a nice dense cake for any occasion! Here's the recipe for this Pound Cake:
1 lb butter

3 Cups of Sugar
6 Eggs
4 cups of flour
1 cup of milk
1 teaspoon of vanilla
¼ teaspoon Salt
1 teaspoon of baking powder
(Add some almond extract for a hint of almond!)

1. Take 1lb of butter and 3 cups of sugar and mix together until well
blended. Add 1 egg at a time to this mixture. Mix well between each egg.

2. Mix your flour and salt and baking powder together.

3. Mix your milk and vanilla together.

Combine number 2 and 3 with number 1 alternating a bit at a time until well
mixed together.

Bake in a large tube pan for 1 hour and 20 minutes at 300 to 325 degrees.
Check after 1 hour and 15 minutes because everyone oven is different. It
can take a little bit longer or shorter depending on you oven.



I found this great Boiled Icing recipe on www.allrecipes.com :
1 cup white sugar

  • 1/3 cup water
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • 3 tablespoons confectioners' sugar


Directions

  1. Combine sugar, water, corn syrup, and salt in a saucepan; stir until well blended. Boil slowly without stirring until mixture will spin a long thread when a little is dropped from a spoon (hold the spoon high above saucepan), or reaches 238 - 242 degrees F (114 - 117 degrees C).
  2. In a large bowl, beat egg whites with a mixer until they are stiff, but still moist. Pour hot syrup slowly over egg whites while beating. Continue until mixture is very fluffy, and will hold its shape. Add vanilla, and beat until blended. If icing does not seem stiff enough, beat in 2 or 3 tablespoons confectioners sugar 1 tablespoon at a time until stiff enough to hold its shape. Spread on cake.