Maple Crown Royal Pound Cake with Butter/Maple Crown Royal Glaze
pat_t
10 years ago
I was at the local watering hole the other night, talking with an old high school friend. She decided she wanted to try a shot of the new Maple Crown Royal. She let me smell it and I instantly said, "That would make a GREAT pound cake!"
Whereupon she offered to buy the Maple Crown Royal if I would bake the cake.
So today she delivered the whiskey, and I delivered the goods.
Here's the result:
And here's the recipe I came up with:
MAPLE CROWN ROYAL POUND CAKE
1 cup butter or margarine, softened
3 cups sugar
6 eggs
1 cup sour cream
1/2 cup Maple Crown Royal
1 tsp. vanilla extract
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup pecans, toasted and chopped
Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30 seconds after each addition.
Whisk the sour cream, Maple Crown Royal and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Add pecans. Spoon into a greased and floured 10-inch tube pan.
Bake at 325 degrees F. for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Maple Crown Royal
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Maple Crown Royal. Note: The liquor will cause steam. Be careful not to burn yourself. Let set for 10 minutes to thicken slightly before brushing on cake.
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Comments (25)
ann_t
10 years agoRelated Discussions
Apples 2014
Comments (57)The FB that I had 2 years ago effected all three of these varieties and I had to do some severe pruining on all 3, but no fb this year. I also moved DRD, so it spent this year acclimating itself to it's new location. I expect the first fruit from it next year. This year was the first year that Cauley and Summer Banana produced fruit. I'm a firm believer that you can't tell a whole lot from the first years' fruit. I don't let my apples carry fruit, until they are at least 5 years old. I learned that from David Vernon, who sold me the trees. All of that aside, both varieties produced a fair amount of fruit. Cauley is very hard, which I like, has a slightly yellow meat and a pleasant spritely taste, which I think will get better over time. It's prococious and I had to support many of the branches. I understand that it can produce fruit that can weigh up to a pound. Summer Banana is a totally diferent apple. It's mainly a tip bearer. The skin is yellow with white flesh that is somewhat bland to my taste. I didn't smell or taste any hint of banana, so i think the name is somewhat deceiving. I wonder, if Winter banana is the same. As I said before, I don't place a whole of value on first year fruits. I chose this tree because of the name and the fact it came from Marion County, here is SC, plus both of these apples have a historical significance. it's interesting to know what people ate here 200+ years ago. If you'll allow me to reminisce, I bought Bevan's Favorite because my grandfather used to have this tree in his backyard. I can remember climbing the tree, when I was a little boy, fighting my cousin for the apples. THEY SURE WERE GOOD....See MoreFiddling with fondant
Comments (13)partymusic, the paint is something called Gianni, we got it from Amazon, it comes in a couple of colors. You paint on the base coat, let it dry a couple of hours, then sponge on another color, let it dry, sponge on another. When it looks the way you want it, you apply two layers of a clear polyurethane type coating. That has to set for two weeks, which is the down side to the paint, so you can't set pans and such on the counters. So, if you can get a little cart or table and refrain from using the counters for two weeks, it's a cinch. We've not stabbed it with a knife but we've done a lot of other things and it's still fine. Elery's sister did hers nearly 2 years ago and it still looks good. The glass tile is also new, but Elery did that, he's handy. We've got to finish up the edges and we're done with his backsplash, thank goodness. Linda, you're right, I think fondant is pretty much inedible, but the kids eat it whenever they get a chance. Cathy, you could make it. Make a cake in a bundt pan, then buy some fondant and roll it out into a big enough circle to cover the cake. Cover the cake. The rosettes are simply a strip of fondant rolled into a spiral and the draping are also just flat strips of fondant. Those need some work. You wouldn't need to do the beading, you could either use plastic beads and remove them before eating the cake, or use a piping bag and must make piped dots or even roll a couple of "snakes" of fondant, maybe two different colors, twist the ends to make a rope and use that. Really, it's so easy you'd be amazed. dcarch, I'm not sure it's all that creative, I copied a picture that Elery found, it's sure not an original idea at all. Eileen, all the cake fondant contains is powdered sugar and corn syrup, I think some glycerin. There's a marshmallow fondant recipe that takes marshmallows and powdered sugar. I don't think the stuff in those dates was this kind of fondant but there is a fondant candy filling that has powdered sugar, butter and mashed potatoes, so that's probably it. You're so artistic, I'll bet you could make some beautiful cakes. Annie...See MoreWhat's For Dinner - #313
Comments (100)Sure, Gina. Make a batch of Nathan's No Fail Pastry. Hack off a chunk, and roll it out into a circle. Slice some apples, mix in flour, sugar and cinnamon, dump it on the middle of the crust and fold the edges up. Bake it at 375 until it's done. (grin) Well, that's how I did it, but this is the recipe I kind of followed, sort of. I did add a couple of tablespoons of flour to the apples because they were so juicy and I used cinnamon instead of nutmeg and I made my own pastry. Elery said the guys at work liked it but I didn't bother to taste it so I can't guarantee anything! Apple Galette 1 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon salt 1/2 cup (1/4 lb.) plus 2 tablespoons cold butter 1 large egg yolk, lightly beaten 1/2 cup walnuts 2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith 1/2 cup firmly packed brown sugar 1/4 teaspoon ground nutmeg 1 large egg, beaten to blend with 1 tablespoon water Preparation 1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour. 2. Meanwhile, spread walnuts in a baking pan and bake in a 375� oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts. 3. Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat. 4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet). 5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg. 6. Bake in 375� oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges. Annie...See MoreStock my bar
Comments (24)FOAS' list makes a lot of sense. He gives good criteria for it. You could start there and add or modify. Once you start adding to his list, the sky's the limit. I think that if you wanted to boil his list down to the very bare essentials you could eliminate three or four items from it. Most gin drinks can be made with vodka. Gin drinkers won't be thrilled about it, but they can get by on vodka. Second, FOAS correctly distinguishes between bourbon and Tennessee whiskey. But there is enough similarity between them that you could get by with one or the other. Rye seems to be out of fashion. Maybe I'm wrong but I seem never to see anyone drinking it. I wouldn't bother with it in a list of just the essentials. Scotch drinkers can be very particular about brands and types, but I would not try to please individual preferences except those of frequent guests. Put one good one on your basic list and add more if you want to please certain scotch drinking friends. White vermouth is very handy to have on hand for cooking. It keeps indefinitely and can be used in many dishes where a small amount of white wine is called for. It is made with herbs, which adds complexity of flavor to most dishes where you would use it. And it's essential for martinis. I would add cognac to FOAS's list. It is useful in many desserts and is a good after dinner drink as well. Choosing cordials open up a big can of worms because there are so many distinct flavors. There are an awful lot of people who like Bailey's and don't like other liqueurs. An orange flavor is called for in many sweet dishes so I would have triple sec or other orange liqueur on hand, but you would know if you might ever use it. I agree completely with FOAS's brand suggestions. Jim...See More
mustangs81
10 years ago
annie1992
10 years ago
foodonastump
10 years ago
Solsthumper
10 years agodixiedog_2007
10 years ago
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years agoannie1992
10 years agofoodonastump
10 years agopat_t
10 years ago
Rachelle Ebarb
8 years agoSooz
8 years agolast modified: 8 years ago
Pat_T
8 years agowritersblock (9b/10a)
8 years agoPat_T
8 years ago
Jasdip
8 years agolast modified: 8 years agoJasdip
8 years agoPat_T
8 years ago18125
6 years agocolleenoz
6 years ago18125
6 years ago
Olychick
6 years agolast modified: 6 years ago18125
6 years ago
Annie Deighnaugh
7 months ago
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