Best Black Pepper Pound Cake With Creamy Almond Glaze Recipes
BLACK PEPPER POUND CAKE
"I once had a recipe for this cake from the early 1900's but lost it, so I adapted my grandma's pound cake recipe," relates field editor Sue Gronholz from Beaver Dam, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 414 calories, Fat 19g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 146mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 5g protein.
ALMOND, BLACK PEPPER AND FIG CAKE WITH TAMARIND GLAZE
This cake celebrates the sweet, jamlike texture of juicy ripe figs against the backdrop of a fragrant almond cake, with a sweet-and-sour tamarind glaze as contrast. As the cake bakes, the fresh figs release their juices, which begin to caramelize and take on the flavor of black pepper. Tellicherry black peppercorns and long pepper, if available, are wonderful options to explore for their unique aromas. Frozen fresh figs will also work in this cake. Just remember to thaw them to room temperature and drain off any excess liquid before using. And, make sure to use tamarind paste, not concentrate. Thick, syrupy concentrates lack the fruity flavor of tamarind and carry a noticeable artificial aftertaste.
Provided by Nik Sharma
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
- Trim and discard the stalks from the figs. Slice the figs in half lengthwise, and place them in a small bowl. Sprinkle the pepper and 2 tablespoons sugar over the figs, and toss to coat well.
- In a large mixing bowl, whisk the flours, baking powder, baking soda and salt. Sift twice through a fine mesh sieve to remove any clumps and return to the large bowl. In a medium bowl, whisk melted butter, 1 1/2 cups sugar, eggs and yogurt until smooth and combined. (It will be very thick.) Whisk in the almond extract.
- Make a small well in the center of the dry ingredients, and pour in the whisked liquid ingredients. Using an outward-to-inward circular motion, fold with a spatula until the mixtures are completely combined, and no visible flecks of dry ingredients remain. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Top the cake with the sliced figs with the cut sides facing up.
- Bake cake until the surface is golden brown and the figs release their juices and turn slightly caramelized, about 1 hour, rotating halfway through baking. If it's browning too quickly, loosely tent the cake with foil. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove the baked cake and let cool for 15 minutes.
- As the cake cools, prepare the tamarind glaze: In a medium bowl, whisk the confectioners' sugar, tamarind paste and oil until smooth. If the glaze is too thick, it can be thinned by adding a teaspoon or two of water.
- Once the cake has cooled for 15 minutes, pour the glaze over, and serve warm or at room temperature. Refrigerate any leftovers and eat within 3 days.
BLACK PEPPER POUND CAKE
Make and share this Black Pepper Pound Cake recipe from Food.com.
Provided by Lisa Lou Who
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, cream the butter and sugar.
- Beat in pepper and extract.
- Add eggs, one at a time, beating very well after each addition.
- Add flour alternately with cream, mix well.
- Pour into a greased and floured 10" fluted tube ban.
- Bake at 325 for 70-75 minutes or until toothpick comes out clean.
- Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
- Dust with confectioners sugar.
Nutrition Facts : Calories 413.3, Fat 19.1, SaturatedFat 11.3, Cholesterol 130.2, Sodium 114.3, Carbohydrate 56.2, Fiber 0.7, Sugar 37.7, Protein 5.2
BLACK WALNUT POUND CAKE
I still remember my grandmother making this cake when I was a child...oh, how good it smelled and tasted!
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.
Nutrition Facts : Calories 655 calories, Fat 32g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 219mg sodium, Carbohydrate 86g carbohydrate (67g sugars, Fiber 1g fiber), Protein 8g protein.
BLACK PEPPER POUND CAKE WITH CREAMY ALMOND GLAZE
I know the name is different, but the flavor is AWESOME. You really cannot tell that there is pepper in this pound cake, and the creamy almond glaze add just the right taste and touch to the cake. I served this but did not tell my guest that there was black pepper in the cake, and no one even noticed, until I mentioned it. I got...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h55m
Number Of Ingredients 12
Steps:
- 1. PREHEAT OVEN TO 325 DEGREES F. In a large mixing bowl, cream butter and sugar until light and fluffy. Add black pepper, and extract and beat again.
- 2. Add eggs one at a time beating well after each addition. Add flour alternately with whipping cream. Mix well.
- 3. Pour into a greased & floured 10 inch tube pan. Bake at 325 degrees for 70 to 75 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes before removing from pan to a wire rack to cool completely. Dust with powdered sugar if desired, or add glaze as I have done.
- 4. CREAMY ALMOND BUTTER GLAZE: Mix all glaze ingredients together in small microvable bowl, then microwave 1 minute till butter melts. Remove and stir till thouroughly mixed. Drizzle glaze over cake, and along sides and let it drizzle down.
- 5. NOTE: This glaze is also good on cinnamon rolls. You can add chopped or sliced almonds to top of cake if desired.
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