I am looking for a YUMMY pound cake recipe that I can use to sculpt my daughter's 1st birthday cake out of. Keep in mind it will be a 3D Elmo that sits on top of a rectangular fondant covered cake. Also, I was wondering if someone could tell me what to use for separating tiers when they sit one on top of the other. TIA for your help.
This is the only pound cake recipe I use, now. It's very versatile. For vanilla cake omit the lime and add extra vanilla extract or vanilla beans. For blueberry I'll add about 2 C frozen blueberries tossed w/ 1/4 C of the cake flour (so they don't sink to the bottom). It's dense and easy to carve, I've found. It makes a lot of batter. Make sure you only fill your pans 2/3 full as it will rise and overflow (it's a good way to test your fire alarm if you overfill the pans as my oven sputters out smoke from overflown batter.......)
Cream Cheese Pound Cake with Lime Glaze
For best results, all the ingredients for this Bundt® cake should be at room temperature (about 70°F); none should feel cool to the touch. This can take about 2 hours for refrigerated ingredients. To hasten the process, soften the butter and cream cheese separately in the microwave at 10-second intervals, and place the eggs in a bowl of warm water.
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
18 Tbs. (2 1/4 sticks) unsalted butter
8 oz. cream cheese
3 cups granulated sugar
1 tsp. vanilla extract
3 Tbs. fresh lime juice
2 tsp. finely grated lime zest
For the glaze:
1/4 cup fresh lime juice
3/4 cup granulated sugar
Confectioners' sugar for dusting
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Thoroughly grease and flour a rose cake pan or a 10-cup Bundt® pan.
To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt; repeat until blended and set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and cream cheese on medium speed until creamy and smooth, 30 to 40 seconds. Gradually add the granulated sugar and continue beating, occasionally scraping down the sides of the bowl, until light and fluffy, about 5 minutes. Increase the speed to medium-high and add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla and lime juice. Reduce the speed to low and fold in the flour mixture in three additions, blending each addition until just incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lime zest. Spoon the batter into the prepared pan, making the sides about 1 inch higher than the center.
Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 1 1/2 hours. Transfer the cake to a wire rack and let cool upright in the pan for 10 minutes.
To make the glaze, in a small bowl, whisk together the lime juice and granulated sugar until blended. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the surface of the cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving. Serves 16.
Flo Braker, Author, Sweet Miniatures (Chronicle Books, 2000).