Remember my first go at the MSBH’s recipe for Classic Pound Cake? Well, I am happy to report this pound cake recipe yields much more satisfying results, although I’m not entirely blown away. It tastes and feels like more of a tea cake than a pound cake – more light and spongy than it is rich and buttery. And for all the promise of the fruity, boozy glaze that goes on top, it doesn’t add a tremendous amount of flavor to the cake itself (although that could be because I used an alternative ingredient that I’ll go into more below).
A couple Tablespoons of poppy seeds complete the dry ingredients.
The batter is quick and easy and yields two loaf-shaped cakes.
I did adjust the baking powder for altitude, because the recipe calls for 1 Tablespoon and that just seemed like trouble. I reduced it by 50%, but as you can see from my fallen cakes, I should have reduced it by about 75% (if not more!).
One note of caution, these cakes stick to the pan like crazy. I would highly recommend lining at least the bottoms of the pans with parchment paper in addition to a liberal amount of butter. I simply buttered the pans as the MSBH instructs, but despite using a ton of butter, these were still a nightmare to remove.
The glaze for these cakes is easy, made with only apricot jam and Cognac.
I should note that I used Cloudberry preserve because I didn’t have any apricot jam on hand. This may be why my glaze lacks the punch that I wish it had to liven up the cake itself, although I can’t imagine why. Cloudberries are pretty intense little things.
The glaze is cooked briefly on the stovetop and then strained.
I had more than enough to glaze both of the cakes.
This was another ho-hum recipe for me but I can imagine it would be perfectly nice for a breakfast or brunch. It comes together quickly and easily and could look very pretty if you keep your loaves from falling.