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Video: Celebrate fall with delicious spice-glazed pound cake

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    >>> this morning in today's kitchen, delicious desserts, pound cake with a spiced orange glaze. sounds yummy. catherine is the executive chef at the hillshire brands. love the pound cake , i don't love the pounds.

    >> we're not going to talk about that.

    >> not going to talk about that. we won't talk about that exactly.

    >> exactly.

    >> show you how to make it, enjoy it.

    >> it's a pound of sugar, a pound of water. pound of sugar.

    >> aren't you excited to talk about it?

    >> butter, right?

    >> pound of sugar, pound of butter, pound of cake flour.

    >> okay.

    >> pound of eggs.

    >> makes it easy.

    >> that would make a huge cake, but that's the original recipe and where the name comes from. this is parchment paper. i've already started, you're going to line it, it's a non-stick pan. the reason i'm doing this to make it easy to lift out.

    >> okay.

    >> even though it's nonstick --

    >> lots of butter in it.

    >> lots of butter.

    >> we're going to turn this on. i've already creamed some butter here.

    >> uh-huh.

    >> going to add some sugar. and now we're going to let it go for about three to five minutes. and you're going to want it to look like this.

    >> it's going to be fluffy and kind of almost white at this point.

    >> and then add the eggs.

    >> with extra yolks, which is going to give it the beautiful golden color. if you want, you can pour in the vanilla and water for me, in here.

    >> sorry.

    >> that's okay.

    >> there we go.

    >> perfect. it'll end up in there anyway.

    >> exactly.

    >> in here too.

    >> we're going to wait one sec, turn this on. there we go.

    >> a lot of steps to the pound cake .

    >> it is. they're easy, but there are a lot of steps. slow, steady stream going in. you're going to want to scrape this down. as soon as it's incorporated, it's going to be a loose batter.

    >> right.

    >> add the salt as i just spilled it on myself. this is a messy day in the kitchen for us. you're going to turn it off.

    >> when it's a mess.

    >> exactly.

    >> so we get this off of here.

    >> these things, always hard to figure them out.

    >> i'm going to make a little bit of mess in your kitchen so we can move this along.

    >> and then you're adding the flour as the last step to the process.

    >> going to sift it over that.

    >> why is it important to sift it?

    >> it's cake flour and it can clump because it's very fine. we're going to do that and you fold it in. do it a little bit at a time. when you fold it, make sure you're scraping the bottom, turning it over.

    >> right.

    >> then, here it is.

    >> finally you've got it in here.

    >> exactly.

    >> and there we go, 3/4 of the way full.

    >> and that delicious, orange dpla glaze.

    >> we're going to whisk together some sugar, and orange juice and dump the spices in.

    >> orange peel --

    >> little orange zest .

    >> more importantly, let's dig in, right?

    >> what did you top this with over here?

    >> caramel.

    >> chocolate and caramel.

    >> pecans.

    >> doesn't get any better than this.

    >> thank you. great job.

    >>> coming up, we've got kathie lee and hoda. your local

TODAY recipes
updated 10/11/2012 11:17:22 AM ET 2012-10-11T15:17:22

Recipe: Classic pound cake with spiced orange glaze

  • For the cake:
  • 2 sticks of butter; softened and cut into tablespoon-sized cubes
  • 1 1/3 cups sugar
  • 1 1/2 cups cake flour
  • 3 large eggs, plus three egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoon water
  • 1/2 teaspoon salt
  • For glaze:
  • 1/4 cup confectioner
  • 3 to 4 tablespoons fresh squeezed orange juice
  • 1/2 teaspoon orange zest, plus additional for garnish
  • 1/8 teaspoon ground cinnamon
  • 1/16 teaspoon ground cloves
  • Pinch kosher salt
  • Candied orange peel or wheels (optional)

Preheat oven to 325 degrees. Prepare a 9 x 5-inch non-stick metal loaf pan by greasing the pan and then lining with parchment paper: One strip fitted lengthwise and one strip crosswise-pushed snugly into the corners of the pan. 

Using a standing mixer with paddle attachment, beat butter until smooth on medium-high speed. While mixer is running, slowly add sugar and beat until light and fluffy, scraping down sides as necessary, approximately 3 to 5 minutes.

In a small spouted bowl or measuring cup, mix together the eggs and yolks, water and vanilla extract. With mixer running, slowly add the egg liquid in a steady stream and then add in salt.  Do not over beat, stop once fully incorporated.

Remove bowl from mixer and sift flour over batter, ½ cup at a time, and gently fold it in until fully incorporated. Repeat with remaining flour. Pour batter into prepared baking loaf pan, smoothing the top. Bake for 60 to 75 minutes until a toothpick inserted comes out clean.  Remove from oven and let cake rest a few minutes before inverting it onto a cooling rack. Cool completely before glazing.

While cake is cooling, make glaze.

In a small bowl, whisk together sugar and juice until sugar is dissolved. Add zest and spices and whisk to combine. (Note: for a thicker glaze, add more powdered sugar to reach desired consistency)

Set cooling rack with cake over a waxed paper lined baking sheet. Using a toothpick, poke the pound cake several times, about an inch apart, until you have poked holes in the entire top of the pound cake.  Pour glaze evenly over cake, letting it run down sides. Garnish with candied orange peels or orange zest. Let set, approximately 10 to 15 minutes.

Recipe: Turtle pound cake

  • Turtle pound cake:
  • 1 1 lb pound cake; cut into 1/2-inch thick slices
  • 3/4 cup salted caramel sauce
  • 1/2 cup dark chocolate or semi-sweet chocolate; melted
  • 3/4 cup toasted pecans; chopped
  • For caramel sauce:
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 1 1/4 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 to 1 teaspoon sea salt

For cake:

Place 1 to 2 slices of pound cake on a plate and spoon caramel sauce on top. Sprinkle with pecans and drizzle with chocolate. 

For salted caramel sauce:

Stir together sugar and water in a medium heavy bottomed saucepan with a candy thermometer attached. Cook over low heat 5 to 10 minutes until the sugar has dissolved — do not stir. Use a wet pastry brush to down any sugar crystals that accumulate on the sides of pan while coking.

Increase heat to medium, swirling caramel every once in awhile and cook until the sugar reaches 350 degrees. Once heat reaches 350 degrees turn off heat and whisk in cream and vanilla — this will splatter so be careful. Turn heat back on to low and stir until smooth. Whisk in salt in increments, tasting in between until it reaches desired taste. Cool and refrigerate.  Warm before serving.

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