TODAY | October 11, 2012
>>> 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.
>> 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.
>> 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.
>> 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.
>> 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.
>> that's okay.
>> there we go.
>> perfect. it'll end up in there anyway.
>> 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.
>> 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.
>> 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.
>> then, here it is.
>> finally you've got it in here.
>> 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?
>> chocolate and caramel.
>> doesn't get any better than this.
>> thank you. great job.
>>> coming up, we've got kathie lee and hoda. your local