MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Domino's Perfect Pound Cake w/Warm Lemon Sauce
Categories: Cakes, Desserts, Cheese, Citrus
Yield: 10 servings

MMMMM----------------------------CAKE---------------------------------
1 1/4 c Domino granulated sugar
1 c Unsalted butter; softened
1 ts Vanilla extract
4 lg Eggs; room temp
1 tb Fresh squeezed lemon juice
1 ts Fresh grated lemon zest
1 1/2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt

MMMMM---------------------------SAUCE--------------------------------
1/2 c Domino Granulated Sugar
1 1/2 tb Cornstarch
1/2 c Water
1/3 c Fresh squeezed lemon juice
1 ts Fresh grated lemon zest
2 dr Yellow food coloring

CAKE: Set oven @ 325ºF/165ºC.

Grease a 9" x 5" x 3" loaf pan and dust with flour or
line bottom and sides with parchment

In a large bowl, beat sugar, butter and vanilla extract
until fluffy. Beat in eggs, one at a time; then, lemon
juice and grated zest. In a separate bowl, sift or whisk
together flour, baking powder and salt. Beat into
creamed mixture until smooth. Spread batter in loaf pan.
Smooth the top with an offset spatula then tap loaf pan
on the counter to get any air bubble out.

Bake 60 to 70 minutes or until toothpick inserted in
center comes out clean. Turn pan on its side for 15-20
minutes to cool then remove cake from pan and cool right
side up on rack. Wrap in plastic wrap when completely
cooled until ready to serve.

SAUCE: Whisk sugar and cornstarch together with water in
small saucepan. Bring mixture to a boil over medium-high
heat, whisking constantly. Reduce heat and gently boil
1-2 minutes or until thickened and translucent. Remove
from heat. Stir in lemon juice and zest. Add food
coloring, if desired.

Hold warm until ready to serve.

Servings: 1 loaf cake and 3/4 cup sauce

RECIPE FROM: https://www.mastercook.com

Uncle Dirty Dave's Archives

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... If it's lush, green and thriving in the garden... it's a weed.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Orange Chocolate Pound Cake
Categories: Cakes, Desserts, Citrus, Chocolate
Yield: 1 cake

Nonstick baking spray
3 1/2 oz Dark chocolate; fine
- chopped
2 tb Cocoa powder
2 1/2 c A-P flour
1 1/4 ts Baking powder
1/2 ts Kosher salt
1 1/4 c Unsalted butter; softened
1 3/4 c Sugar
5 lg Eggs; room temp
2 ts Vanilla extract
1/3 c Orange marmalade
2 ts Fine grated orange zest

Set the oven (with one of its racks positioned in the
bottom third) @ 350ºF/175ºC.

Grease a 9" by 5" by 3" loaf pan; line the pan with
parchment paper and set aside.

In a small metal bowl set over a pot of simmering water,
add the chocolate and melt, stirring occasionally until
smooth, 2-3 minutes. Remove from the heat, then whisk in
the cocoa until smooth and set aside.

Into a medium bowl, sift the flour, baking powder, and
salt. Set aside.

To the bowl of a stand mixer fitted with the paddle
attachment, add the butter and sugar and beat on
medium-high until pale and fluffy, about 5 minutes. Turn
the speed down to medium and, one by one, add the eggs,
beating well and scraping down the sides and bottom of
the bowl with a silicone spatula between each addition.
Beat in the vanilla, then turn the speed down to low,
add flour mixture, and mix just until incorporated. Turn
the speed up to medium-high and beat until the batter is
emulsified and completely homogenous, about 30 seconds.
Transfer half of the batter to a medium bowl and stir in
the chocolate-cocoa mixture until combined. To the other
half of the batter, stir in the marmalade and orange
zest.

Using two 1/4 cup cookie scoops (or two large spoons),
scoop alternating mounds of each batter into the
prepared loaf pan. Using an offset spatula or a butter
knife, smooth the top surface, then slice a channel
about 1/2" deep down the center of the length of the
cake (this will help to create an even indent while it
bakes). Transfer to the oven and bake, rotating the pan
180º about halfway through cooking, until the cake is
golden brown and a toothpick inserted in the center
comes out clean, 70-85 minutes. (Tent the cake loosely
with foil if it starts to get too dark before it is
cooked through).

Remove the cake from the oven and cool in the pan for 20
minutes, then use the edges of the parchment to lift it
out of the pan and place on a wire rack to finish
cooling to room temperature. Cut into slices and serve.
Completely cooled leftovers may be wrapped tightly and
plastic wrap and stored at room temperature for up to 1
week.

By: Camilla Wynne

Yield: makes 1 loaf

RECIPE FROM: https://www.saveur.com

Uncle Dirty Dave's Archives

Time: 2 hours 25 minutes

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... "Create a life you love inside and out." -- Melissa Johnson
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