Friday, November 13, 2009
Coffee Poundacke, Gourmet November 1971
Two weeks in a row I've made a pound cake from the old Gourmet magazine collection-must be a theme. The recipe has a glaze which I didn't bother with, but I will include at the end of the recipe. I did not line the pan with waxed paper, but greased and floured it instead-no difficulties removing it at all. The recipe was vague as to size of eggs, etc. so I will specify what I used.
Plantation Inn Pound Cake:
Preheat oven to 325 degrees F. Grease and flour a loaf pan, 11x4x3 inches.
1/3 cup instant coffee
1/2 cup whole milk-heated
1 cup unsalted butter
1 cup sugar
4 large eggs
2 cups AP flour
2 1/2 teaspoons baking powder
Dissolve the coffee in the hot milk and set aside to cool. Cream together the butter and sugar until light. Add the eggs one at a time beating well after each addition. Sift together the flour and baking powder and add, alternating with the coffee milk. Mix until well blended. Pour into pan and smooth evenly. Bake 90 minutes or until cake tests done by inserting a toothpick in the centre. Cool ten minutes in the pan, then cool completely on a rack. When cool, top with glaze.
Beat together 1/2 cup butter and 2 1/2 cups confectioner's sugar until smooth. Add 1/4 cup instant coffee dissolved in 2 tablespoons boiling water and cooled. Beat in 1 egg and combine well. Spread generously on the cake. Note-the egg does not get cooked, so unless you have a particularly strong constitution, or know the source of your eggs well, you may prefer to skip this.