HIGH-ALTITUDE POPPY SEED POUND CAKE WITH WHIPPED CHOCOLATE FROSTING
This cute loaf cake is flavored with almond extract and floral poppy seeds and topped with a whipped dark-chocolate frosting.
Provided by Mimi Council
Categories Bake Dessert Cake Brunch Poppy Chocolate Dark Chocolate Wheat/Gluten-Free Peanut Free Soy Free Tree Nut Free
Yield Makes one 9-by-5-inch loaf cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F. Line a 9-by-5-inch loaf pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter, cane sugar, almond flavor, and vanilla extract. Mix on low until no chunks of butter remain.
- Add the eggs and milk and mix on low until combined, scraping down the sides so there are no butter chunks.
- In a separate bowl, add the cake flour and sea salt, and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture and continue to mix on low until you have a smooth batter. Add the poppy seeds and mix until combined, scraping down the sides of the bowl as needed.
- Grease the loaf pan well with canola oil cooking spray. Pour the batter into the prepared pan and spread out evenly. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing.
- To make the icing: Melt the dark chocolate in a double boiler. Remove from the heat. In the bowl of a stand mixer fitted with the paddle attachment, add the ¼ cup butter, powdered sugar, melted dark chocolate, and heavy whipping cream. Mix on low until combined, and then speed up the mixer to high for 1 minute or until light and fluffy.
- Spread the icing over the top of the cake.
- Store in an airtight container or a cake dome for up to 3 days.
- Gluten-Free Variation:
- Replace the cake flour with 1 cup plus 3 tablespoons (184 g) gluten-free flour blend and ¼ cup plus 1 tablespoon (28 g) coconut flour.
THE BEST POUND CAKE
This is a wonderfully moist pound cake. I have tried countless recipes, but this one is without a doubt THE BEST!
Provided by RBLAIR
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 9
Steps:
- Don't preheat oven. Grease and flour a 10 inch tube or Bundt pan. Sift together the all purpose flour and self-rising flour; set aside.
- In a large bowl, cream together the margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Alternately beat in the flour mixture and the milk, mixing just until incorporated. Finally, stir in the lemon extract and vanilla.
- Pour batter into a 10 inch tube or Bundt pan. Place cake in cool oven and set oven to 350 degrees F (175 degrees C). Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 65.2 g, Cholesterol 75.7 mg, Fat 23.8 g, Fiber 0.7 g, Protein 6.5 g, SaturatedFat 6.5 g, Sodium 227.9 mg, Sugar 44.8 g
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