Pound Cake With Brandy& Lemon Cream

* Exported from MasterCook *

POUND CAKE WITH BRANDY & LEMON CREAM

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 lb Unsalted buffer (460g)
3 c Powdered sugar (300g)
3 c All purpose flour (300g)
6 Eggs
1 t EACH vanilla, almond extract
1/2 c Brandy (80ml)
pn Of salt
-----LEMON CREAM-----
1/2 ts Saffron threads
1/3 c Sugar (65g)
1/4 c Lemon juice (60ml)
2 Eggs
4 tb Butter, in pieces
g Zest of one lemon

There are many historical references to saffron
cordials made by prolonged steeping of the spice in
brandy and other alcohol. I have been making this
brandy cake for years and decided to try it with
saffron. It did not work; the saffron did not come
through at all. My tasters loved the cake, however,
and suggested the saffron go in some kind of icing
instead. Great suggestion.

Cream butter and sugar, then add eggs, one at a time.
Sift flour and add it gradually. Add remaining
ingredients, mix just until combined. Preheat oven to
375F (190C). Bake in a greased and floured bundt or
ring pan for about 50 minutes. Cool in pan for 10
minutes, then on cooling rack.

LEMON CREAM:

Steep saffron in lemon juice for 20 minutes. Whisk
eggs and sugar, then add juice. Switch to non-wooden
utensil and cook cream in top of double boiler until
thick. Incorporate butter and cool before using.

From "Wild About Saffron++A Contemporary Guide to an
Ancient Spice", by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.

Posted by Stephen Ceideberg; March 30 1993.



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