|By Dolphinwaves (Dolphinwaves) on Monday, April 28, 2003 - 04:45 pm: Edit|
I'm looking for an easy, inexpensive pound cake recipe for use on the buffet. Also, does anyone know a good place to get recipes for desserts on buffets? I noticed the discussion about professional pastry books and have been thinking about getting one, I used to have one and stupidly got rid of it. Would one of those have the type of recipes I am looking for?
|By Corey (Corey) on Tuesday, April 29, 2003 - 12:30 am: Edit|
Bakers Manual from von rienhold press is good too.
|By Chefrev (Chefrev) on Tuesday, April 29, 2003 - 06:02 pm: Edit|
I have tried this recipe with good results. Wish I had come up with it (see credit below).
SOUR CREAM AND LEMON POUND CAKE
3 cups cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 cups sugar
6 eggs, room temperature
1/4 cup fresh lemon juice
1 tablespoon grated lemon peel
1 cup sour cream
Preheat oven to 325°F. Grease 16-cup tube pan. Dust pan
with cake flour; tap out excess flour.
Sift flour, baking soda and salt into medium bowl. Using
electric mixer, beat butter in large bowl at medium
speed until fluffy. Gradually add sugar and beat 5
minutes. Add eggs 1 at a time, beating just until
combined after each addition. Beat in lemon juice and
peel. Using rubber spatula, mix in dry ingredients. Mix
in sour cream. Transfer batter to prepared pan.
Bake cake until tester inserted near center comes out
clean, about 1 hour 30 minutes. Let cake cool in pan on
rack 15 minutes. Cut around cake in pan. Turn out cake.
Carefully turn cake right side up on rack and cool
completely. (Can be prepared 2 days ahead. Wrap in foil
and let stand at room temperature.)
Darren DiPietro: State College, Pennsylvania
|By Matisse (Matisse) on Saturday, May 03, 2003 - 01:19 pm: Edit|
Here's is what I would do in your particular case:
1 # butter or part shortening
1 # sugar
1 # Eggs
1 # Flour
- replace part of the butter w/ shortening (cheaper)
- you may want to separate the eggs and fold in the whites at the end to attain more volume (a little drier)
- drizzle w/ quick fondant: gal cornsyrup, gal water, pour over conf. sugar
welcome to this forum, by the way!
|By Dolphinwaves (Dolphinwaves) on Thursday, May 08, 2003 - 11:11 am: Edit|
Thanks for the welcome and the recipe, I thought maybe I could do the one pound, one pound thing but wasn't sure if it needed other things in it.