Craving some sweet treats? Try Warren Brown's scrumptious “LCD” vanilla pound cake and his mojito pound cake. Whipped up from his book "Cake Love: How to Bake Cakes from Scratch," these delicious desserts will satisfy all your cravings.
Recipe: "LCD" vanilla pound cake (on this page) Recipe: Mojito pound cake (on this page) Recipe: Sugared strawberries (on this page)This cake is my mom’s favorite. Once I showed up to visit without anything from the bakery and she said, “Where’s the cake?” Now it’s a standard part of my luggage for any trip home. I call it “LCD” for lowest common denominator. It’s the one pound cake everyone knows and loves.
While this recipe might seem like it has a lot of sugar, it’s necessary to drive the right amount of air into the butter during the creaming stage. That air is critical to achieving a textural harmony between light and dense.
The concentration of flavors found here comes from three sources — real vanilla bean, vanilla powder, and vanilla extract. I like this three-pronged approach because it results in a layered composition of flavors. Vanilla powder is available at most gourmet stores, but even without it this cake will still win compliments. Serve plain or as a base for any shortcake. It’s an all-time favorite that must not be missed.
Alcohol-free variation: Omit the brandy, amaretto, rum, vanilla extract, and whiskey. Substitute 2 tablespoons grated or minced lemon zest and 7 tablespoons whole milk. Whisk to combine with the liquid ingredients.
1. Preheat the oven to 350° F (conventional) or 335° F (convection). Set the rack in the middle of the oven. For Crunchy Feet, set racks in the upper-middle and lower-middle positions.
2. Set out the ingredients and equipment. Sift the flour directly into a bowl on a scale for accurate measuring. Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside. Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside. Measure the butter and sugar into separate bowls and set aside. Crack the eggs and yolk into separate bowls and set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes.
4. Meanwhile, slice the vanilla bean lengthwise with a paring knife and scrape out the seeds. Add the seeds to the creaming butter and sugar. Reserve the pod for another use.
5. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolk, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
6. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
7. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
8. Prepare the pans. For a Bundt cake, spray the pan well with a nonstick spray. For Crunchy Feet, place the brioche pans on sheet pans (16 per half-sheet pan is a snug fit) and spray them liberally.
9. For a Bundt cake, fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot. Level the batter with the rubber spatula. Bake any leftover batter as Crunchy Feet or cupcakes. For Crunchy Feet, use a 2-ounce, trigger-release, ice-cream scoop to deposit the batter into the prepared pans so they’re three-quarters full.
10. Follow the approximate bake times listed below.
item -- sea level -- high altitude
12-cup Bundt 50–55 minutes 70 minutes
Crunchy Feet 15 minutes 30 minutes.
11. Once the top of the cake doesn’t jiggle in the center, test for doneness by inserting a bamboo skewer in the center of the cake. When the skewer shows just a touch of crumbs the cake is done. The sheen on top may look liquid, but this is normal and comes from the fat in the heavy cream. Remove the pan from the oven and place on a heat-resistant surface or wire rack.
12. For Crunchy Feet, carefully invert the brioche pans to release the cakes 3 to 4 minutes after removing them from the oven — well before they cool completely. You may have to tap each pan firmly — or even slam it — against the sheet pan to release the cake. Place on a heat-resistant surface or wire rack to cool. Immediately soak the pans to make cleaning easier.
13. For the Bundt cake, once the cake has cooled for 5 to 10 minutes remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing.
Serving and storing: Serve at room temperature either naked or with a dusting of confectioners’ sugar. To boost flavor and add a special touch, use a fruit preserve glaze from the Frostings and Glazes chapter (page 176) or Glazing Chocolate (page 174). Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. To store longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.
Equipment: Mixing bowls, standing mixer, one 12-cup Bundt pan or small brioche pans
What’s the best use for vanilla bean pods after the seeds have been scraped out?
Try infusing the richly flavored pods into a liquid. I like to add my empty pods directly into cream before simmering it when making ganache. Or I’ll drop one right into a bottle of brandy. I don’t put the pods into granulated sugar as is often recommended — the flavor doesn’t migrate as easily from crystal to crystal as it would in a liquid.
One 12-cup Bundt cake or 32 Crunchy Feet
Modeled after the fabulously thirst-quenching Cuban cocktail, the Mojito Crunchy Feet were an instant hit when introduced at CakeLove. Oddly enough it became a sought-after flavor for wedding cakes, so I panned the batter as a layer cake and paired it with rum-flavored Italian Meringue Buttercream (page 151). I had no idea the result would taste so refreshing. I also like this cake for its speckled appearance and unusual list of ingredients, including cloves, which are barely noticeable but necessary for balance.
For best results use only fresh mint with this spirited cake. Previously dried mint doesn’t provide enough flavor. Fresh mint is usually available at grocery stores in the produce section with other fresh herbs. Watch out — drying mint in the oven produces a powerful aroma throughout the house that’ll clear the sinuses, so I hope you like mint!
Alcohol-free variation: This one is difficult to re-create without the rum, but not impossible. Omit the rum, vanilla extract, and limoncello. Add the seeds from 1 vanilla bean, 2 tablespoons fresh lemon juice, and 1 additional teaspoon of molasses. Whisk to combine with the liquid ingredients
Prepare ahead of time
1. Pulverize the cloves into a fine powder using an electric coffee grinder or mortar and pestle. Set aside.
2. Enclose the mint in an aluminum foil pouch perforated on both sides (use a fork to poke the holes). Dry the fresh mint in a 350° F preheated oven. It will take about 10 to 15 minutes — check often. Remove the pouch from the oven to cool. Run your fingers along the cooled stems to remove the dried leaves. Crush the leaves between your fingers and set aside.
3. Zest the lime with a rasp or mince the zest with a chef’s knife.
4. Segment the zested lime (page 206). Preheat the oven to 350° F (conventional) or 335° F (convection). Set the rack in the middle of the oven for Bundt or round layer cakes. For Crunchy Feet, set racks in the upper-middle and lower middle positions. Set out the ingredients and equipment. Sift the flour directly into a bowl on a scale for accurate measuring. Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside. Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside. Don’t try to break up the lime segments — the mixer will take care of that. Measure the butter and sugar into separate bowls and set aside. Crack the eggs and yolks into two separate bowls and set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, sugar, and lime zest on the lowest speed for 4 to 5 minutes.
4. With the mixer still on the lowest speed, add the eggs one at a time followed by the yolks, fully incorporating after each addition.
5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
6. Stop the mixer and scrape the sides of the bowl all the way down. Raise the paddle from the batter, free any lime segments stuck to it, and add them back into the batter. Don’t miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
7. Prepare the pans. For a Bundt cake, spray the pan well with a nonstick spray. For Crunchy Feet, place the brioche pans on sheet pans (16 per half-sheet pan is a snug fit) and spray them liberally with a nonstick spray. For 9-inch-round cakes, line the bottom of each pan with parchment but do not spray the sides.
8. For a Bundt cake, fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot. Level the batter with the rubber spatula. Bake any leftover batter as Crunchy Feet or cupcakes. For Crunchy Feet, use a 2-ounce, trigger-release, ice-cream scoop to deposit the batter into the prepared pans so they’re three-quarters full. For 9-inch-round cakes, deposit the batter into three separate areas of the pan and smooth out with an offset spatula, making sure the pans are two-thirds full.
9. Follow the approximate bake times listed below.
Item: 12-cup Bundt/ Sea level: 45–50 minutes/ High altitude: 50 minutes
Item: Crunchy Feet/ Sea level: 15 minutes / High altitude: 30 minutes
Item: 9-inch rounds/ Sea level: 30 minutes/ High altitude: 47–52 minutes
10. Once the top of the cake doesn’t jiggle in the center and the surface looks blonde with browned edges, test for doneness by inserting a bamboo skewer in the center of the cake. When the skewer shows just a touch of crumbs or comes out clean, the cake is done. Remove the pan from the oven and place on a heat-resistant surface or wire rack.
11. For the Bundt cake, once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing.
12. For Crunchy Feet, carefully invert the brioche pans to release the cakes 3 to 4 minutes after removing them from the oven — well before they cool completely. You may have to tap each pan firmly — or even slam it — against the sheet pan to release the cake. Place on a heat-resistant surface or wire rack to cool. Immediately soak the pans to make cleaning easier.
13. For the layer cake, cool to room temperature, 25 to 30 minutes, before removing from the pan. Use a small offset spatula to loosen the cake from the rim of the pan. Carefully invert each pan onto a flat surface to remove the layers. Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic. Assembling a layer cake is easier if the cake is cold, so refrigerate the layers overnight or for up to 5 days before frosting.
Serving and storing: For the Bundt, I suggest using the Spiced Glaze (page 177). The Crunchy Feet are great naked or with a dusting of confectioners’ sugar. The layer cake is best frosted with the rum-flavored Italian Meringue Buttercream (page 151). (See page 200 for more information on layering and assembling). Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. If frosted, store under a cake dome for up to 3 days, or in the fridge for up to 1 week. To store unfrosted cake longer, label, date, and store the plastic wrapped cake in the freezer for up to 1 month.
Equipment: Electric coffee grinder, rasp or plane zester, mixing bowls, standing mixer, one 12-cup Bundt pan, small brioche pans, or two 9-inch round pans.
One 12-cup Bundt cake, 26 Crunchy Feet, or two 9-inch round cakes
I can remember my Grandma Sallie telling me that the best way to eat strawberries was to cut them up, put some sugar on them, and leave them in the refrigerator overnight. For best results, use fresh, ripe strawberries when they’re in season, but frozen berries can be substituted in a pinch. Sugared Strawberries can be layered with Yellow or Chocolate Butter Cake, or any No-Mixer Cake. When paired with “LCD” Vanilla Pound Cake and Whipped Cream, they make for an absolutely delicious strawberry shortcake.
1. Wash the berries in a colander and let them drain.
2. Hull (cut the leafy tops off) the berries and quarter them with a paring knife.
3. Combine the berries and sugar in a large bowl and toss well with a rubber spatula for about 30 seconds, or until the berries are thoroughly coated with the sugar.
4. Refrigerate the berries for 4 to 12 hours — the longer the better.
5. Strain the liquid and reserve for another use. (It tastes terrific in fresh-squeezed lemonade.)
6. Use the berries right away or transfer the berries to an airtight container. Label, date, and store in the refrigerator for up to 5 days.
Equipment: Colander, mixing bowl
2 cups
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