Q. Do you have a recipe for brown sugar poundcake? My mother made this cake in a tube pan, and it was always my birthday cake choice.
A. Moist, buttery and dense, this cake is delicious on its own. Or try it with the optional caramel glaze. This recipe is from “Southern Cakes” by Nancie McDermott (Chronicle Books, 2007).
BROWN SUGAR POUNDCAKE
Makes 1 (10-inch) tube cake or 2 (9-by-5-inch) loaf cakes.
Cake:
3 cups all-purpose flour, plus more for the pans
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup milk, preferably whole
3 sticks (12 ounces) unsalted butter, softened, plus more for the pan
1 pound (about 2-3/4 cups) dark brown sugar
1/2 cup sugar
5 eggs
Caramel glaze (optional):
1/2 cup (1 stick) unsalted butter
1 cup light brown sugar
1/2 cup evaporated milk
4 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
To prepare oven, cake pan: Heat oven to 325 degrees. Butter and flour 10-inch tube pan or 2 (9-by-5-inch) loaf pans.
To make cake batter: In medium bowl, combine flour, baking powder and salt. Using fork, mix well. Set aside. In another bowl, stir vanilla into milk. Set aside. In large mixing bowl, beat butter at high speed until light and fluffy. Add brown sugar in 3 batches, beating well after each addition. Add white sugar. Beat well. Add eggs, 1 at a time, beating well after each addition. Add half of flour mixture. Beat at low speed until just incorporated. Add half of milk, beating at low speed until just incorporated. Add remaining flour. Beat at low speed until just incorporated. Add remaining milk. Beat at low speed until just incorporated.
To bake cake: Quickly scrape batter into prepared pan(s). Bake for 70 minutes for tube pan (or 55 to 60 minutes for loaf pans) or until cake is nicely browned at edges and springs back when touched lightly at center and wood skewer inserted in center comes out clean.
To cool cake: Cool cake in pan on wire rack or folded kitchen towel for 20 to 30 minutes. Using table knife, loosen cake from pan. Turn out onto wire rack or plate, top side up. Cool completely.
To make caramel glaze: In medium saucepan, combine butter and brown sugar. Stir over medium heat for 2 to 3 minutes or until butter melts and blends with brown sugar to make smooth sauce. Add milk. Bring to a gentle boil. Stir well. Remove from heat. Add sifted confectioners’ sugar and vanilla. Using mixer, beat for 1 to 2 minutes or until glaze thickens and loses a little of its shine. Use immediately. (Note: If glaze hardens, stir in 1 or 2 spoonfuls evaporated milk.)
READER RESPONSE
Reader Karyn Lidell came through for the woman looking for her lost sugar cookie recipe. Lidell says this family favorite is about 40 years old.
FAIRVIEW-SOUTHDALE SUGAR COOKIES
Makes 5 dozen cookies.
1 cup butter
1 1/2 cups sugar, plus more for sprinkling
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups sifted flour
1 teaspoon baking soda
1 teaspoon cream of tartar
To make dough: In large bowl, beat together butter and sugar. Beat in egg, vanilla and almond extract. In another bowl, combine flour, baking soda and cream of tartar. Gradually add flour mixture to butter mixture. Cover. Chill for 1 to 3 hours.
To prepare oven, baking sheets: Heat oven to 350 degrees. Lightly grease baking sheets.
To roll out and bake cookies: Divide dough in half. On lightly floured pastry cloth, roll 1 half to 3/16-inch thick. Cut into desired shapes. Sprinkle with sugar. Place on prepared baking sheet. Repeat with remaining dough. Bake for 7 to 8 minutes.
Q. Someone brought a tres leches cake to a Memorial Day barbecue and I have been dreaming about it ever since. Do you have a recipe?
A. The recipe for this classic Mexican cake is from “Make It Ahead” by Ina Garten (Clarkson Potter, 2014). This cake is served with raspberries and strawberries, but you can use any seasonal fruit.
TRES LECHES CAKE WITH BERRIES
Makes 9 to 12 servings.
Cake:
1 1/4 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup plus 5 teaspoons granulated sugar, divided use
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/4 cups heavy cream
1 can (12 ounces) evaporated milk
1 can (14 ounces) sweetened condensed milk
1/2 teaspoon pure almond extract
Seeds scraped from 1 vanilla bean
Garnish:
8 cups mixed fresh raspberries and sliced strawberries
Sifted confectioners’ sugar
Whipped cream
To prepare oven, cake pan: Heat oven to 350 degrees. Butter 9-by-13-by-2-inch baking pan. Set aside.
To make cake batter: In small bowl, sift together flour, baking powder and salt. Set aside. In bowl of electric mixer fitted with paddle attachment, combine eggs, 1 cup granulated sugar and vanilla. Beat on medium-high speed for 10 minutes or until light yellow and fluffy. Reduce speed to low. Slowly add half of flour mixture. Add milk. Add remaining flour mixture. Using rubber spatula, scrap sides of bowl. Mix well.
To bake cake: Pour batter into prepared pan. Smooth top. Bake for 25 minutes or until cake springs back when touched lightly in middle and cake tester comes out clean. Set aside to cool in pan for 30 minutes.
To prepare tres leches mixture and soak cake: In 4-cup liquid measuring cup, whisk together heavy cream, evaporated milk, sweetened condensed milk, almond extract and vanilla seeds. Using bamboo skewer, poke holes all over cooled cake. Slowly pour cream mixture over cake, allowing it to be absorbed completely before continuing to pour on more. Cover cake with plastic wrap. Refrigerate for at least 6 hours.
To serve cake: Toss fruit with 5 tablespoons granulated sugar. Dust cake with confectioners’ sugar. Cut cake in squares. Place on individual dessert plates. Surround cake with fruit. Top with dollop of whipped cream. Serve immediately.
Q. At a recent luncheon, I was served a wild rice salad that included raisins and nuts. Can you find a recipe like this?
A. Serve this salad with pork tenderloin or roasted poultry. The recipe is from “The Epicurious Cookbook” by Tanya Steel and the editors of Epicurious (Clarkson Potter, 2012).
WILD RICE WITH PECANS, GOLDEN RAISINS AND ORANGE ESSENCE
Makes 4 to 6 servings.
Rice:
3 cups water, divided use
1/2 cup long-grain wild rice
1/2 cup long-grain white rice
Vinaigrette:
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Zest and juice of 1 large orange
Salad:
1 cup pecans, toasted and coarsely chopped
1 cup golden raisins
4 green onions (white and light green parts only), thinly sliced on diagonal
1/4 cup (loosely packed) fresh mint leaves, finely chopped
To cook wild rice: In medium pot over high heat, bring 2 cups water to a boil. Add wild rice. Cover. Reduce heat to low. Simmer for 1 hour or until rice grains are tender. Drain. Transfer rice to bowl to cool.
To cook white rice: Meanwhile, in another medium pot over high heat, bring 1 cup water and white rice to a boil. Cover. Reduce heat to low. Simmer for 15 minutes or until rice is tender and all water is absorbed. Transfer to another bowl to cool.
To make vinaigrette: In small bowl, whisk together olive oil, vinegar, orange zest and orange juice.
To make salad: In large bowl, combine wild rice, white rice, pecans, raisins, onions and mint. Toss to combine. Add vinaigrette. Toss to coat. Cover salad. Let rest at room temperature for 2 hours. Season with salt and pepper. Serve at room temperature.
To make ahead: Salad can be prepared ahead and refrigerated, covered, overnight. Bring to room temperature before serving.
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