Pound Cake & Le` Cake

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Pound Cake & Le` Cake, originally uploaded by Theresa111.


Le` Cake

This is the only cake called a cake in France. It is served on French tea service all year long. The rum soaked raisins and glace` cherries are drained and then tossed in flour before being folded into the batter.

6 oz glace` fruit cherries
6 oz golden raisins
1/2 c dark rum

(use drained juices from fruit in a glaze with 10X sugar)
6 oz butter very softened
6 oz 10 X sugar
3 large eggs
2 egg yolks

7 1/2 oz A/ P/ flour
1/2 t baking powder
pinch of salt

hot apricot and rum 10X

1 T sliced raw almonds

Prepare mini loaf pans with butter and line inside with parchment paper.

1) Cream butter, 10 X sugar and then add vanilla.
2) Sift flour and salt. Set aside. Save a little flour to toss over fruit.
3) Add yolks to eggs and Add eggs in mixing bowl one at a time. At medium speed, add some flour, mix, egg, mix, flour, mix, egg, mix and end with flour.
4) Drain fruit, toss in flour and fold into the batter.
5) Pan the batter 3/4 full and sprinkle with almonds.

Bake 350º 40 to 50 minutes. Golden brown and clean toothpick test. While hot, splash with dark rum.

Freezes nicely about a month. Storage wrap in cheesecloth splash with rum and glaze to seal. Place into a can, repeat once a month and will keep refrigerated about 2 to 4 months.

Yield is four mini loaves or one large cake.


M.R. PDS Pound Cake

Award winning cake created by my Pastry Arts Chef Instructor. The extra sugar helps tenderize the cake and the crumb is finer.

12 oz butter Lands O Lake (Only)
24 oz sugar
8 large eggs
1 t vanilla
1 t lemon juice
1 t almond
16 oz cake flour
4 t baking powder
1/2 t salt
1 c milk

1) Cream Butter, sugar and flavorings in 5 qt mixer bowl.
2) Sift dry ingredients and set aside.
3) Add 1/2 eggs, 2 at a time.
4) Add small amount of flour, mix, add eggs, mix…Repeat until all incorporated, ending with flour being added to batter last.
5) Pan the batter 3/4 full.

Bake 350º 10 minutes, split top, lower temperature to 300º and bake 45 minutes or until tests done with a cake tester. Cool on rack on it’s side, of a loaf.

Pans: Use any shaped pan you wish.

Freezes very nicely about a month.


About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

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