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Della Robbia Pound Cake Country Living Recipe

Della Robbia Pound Cake Country Living recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Della Robbia Pound Cake Country Living recipe  PDF


CAKE 1 c (2 sticks) butter, softened
1 c Sugar
3 lg Eggs
2 t Vanilla e tract
1 1/2 t Finely grated peeled
fresh gingerroot 1 c Unsifted all purpose flour
1 t Baking powder
1/2 t Salt
2 T Rum (opt.)
FRUIT GARLAND 2 c Cranberry juice cocktail
1 c Sugar
1/2 c Port or red wine
1 Lemon, quartered
2 Drops red food coloring
(opt.) 2 sm Firm Anjou pears
1 c Water
10 Thin strips orange peel
1/4 c Apple jelly
1/2 c Champagne grapes, preferably
in clusters (if not available, substitute small red seedless grapes) 1. Prepare Cake, Heat oven to 325'F. Grease and flour a 10 inch ring
mold or tube pan. In large bowl, with electric mi er at medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and gingerroot until well blended. 2. In small bowl, combine flour, baking powder, and salt. With mi er
at low speed, beat flour mi ture into butter mi ture just until combined. Spread batter evenly in prepared pan and bake 30 to 35 minutes or until cake tester inserted in center comes out clean. (Meanwhile, begin step 3.) Cool cake in pan on wire rack 10 minutes invert the pan onto wire rack and unmold the cake. Sprinkle rum over cake, if desired, and cool completely. 3. Prepare Fruit Garland: In 3 quart saucepan, combine cranberry
juice, 1/2 C sugar, the port, 2 lemon quarters, and the food coloring, if desired. Heat to boiling over low heat simmer, stirring occasionally while you prepare fruit. Peel one pear and cut in half vertically remove core from both halves. Place one pear half in simmering juice mi ture. After 5 minutes cut remaining pear half in wedges about 1/4 inch thick and add to juice mi ture. Simmer 2 minutes longer or until wedges are barely tender. Remove from heat and let pear half and wedges stand in juice mi ture 1 hour or until they are rosecolored. 4. In small saucepan, combine water, remaining 1/2 C sugar, and 2
lemon quarters heat to boiling, stirring occasionally. Avoiding the core, cut remaining pear, unpeeled, into 1/4 inch thick wedges. Drop wedges in simmering sugar mi ture and cook 2 to 3 minutes or until just tender remove with slotted spoon to drain on paper towels and set aside. 5. Heat sugar mi ture to boiling over high heat cook until mi ture
reduces to a heavy syrup about 12 minutes. Reduce heat to low and add orange peel strips cook until soft about 5 minutes. With fork, remove strips to small dish and set aside to cool completely. 6. To decorate cake, drain rose colored pear half and wedges on paper
towel cut the pear half into 1/4 inch thick wedges for slices that are white inside with a thin rose colored band around edge. In small bowl in microwave or small saucepan over low heat, melt apple jelly. Brush top of cake with some jelly arrange all 3 kinds of pear slices in a leaf like garland on top of cake. Brush slices with remaining apple jelly. Arrange small clusters of grapes among pear slices and scatter candied orange peel strips over top. Serve or cover loosely with plastic wrap and refrigerate until serving. Country Living/December/92 Scanned and amp fi ed by Di Pahl and amp

Della Robbia Pound Cake Country Living recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
628 people have voted
Last Reviewed on 2018-09-23



Sunday, Sep 23 2018 Download & Print Della Robbia Pound Cake Country Living recipe  PDF   Pound Cake recipes RSS   New

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