STRAWBERRY-MOSCATO POUND CAKE

Strawberry-Moscato Pound Cake image

Of course you can leave the glaze off entirely. Or just use one or the other. Or use wine in your glaze. This is just how I made mine this time. Chances are I'll make it differently the next time, so please have fun with it and make it your own! I'm not providing a recipe for the strawberry puree, because you'll really just want to make it to taste. My procedure and ingredient list for it are up there in the post, though. Promise.

Provided by @MakeItYours

Number Of Ingredients 16

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Ingredients

12 oz unsalted butter at cool room temperature (I used organic, and I can definitely taste the difference)
18 oz granulated sugar (I used an organic sugar, so it wasn't Dead White)
1 very gently rounded teaspoon fine sea salt
5 eggs at room temperature, beaten with a fork
13 oz cake flour
1 teaspoon baking powder
heavy pinch of baking soda
7 oz strawberry-moscato puree
3 oz moscato
4 oz strawberries, diced (optional)
1½ cups 10x powdered sugar
enough strawberry moscato puree to make a thick glaze
pinch of salt
1 cup 10x powdered sugar
enough lemon juice to make a thickish-but-thinner-than-the-strawberry-one glaze
pinch of salt

Steps:

Preheat the oven to 350F and set your oven rack in the bottom third of your oven. For me, that's one slot below the middle.
Liberally spray a 12-cup Bundt-type pan with pan spray then knock some flour around in the pan to evenly coat. Knock out the excess flour. Set aside.
Whisk the flour, baking powder and baking soda together. Set aside.
Stir together the puree and wine. Set aside.
Use the creaming method to make this cake.
Cream the butter and salt together until smooth. Add the sugar and cream until very light and fluffy, scraping the bowl as needed. This will take 5-7 minutes. Don't rush it.
With the mixer on low-ish speed, drizzle in the eggs a bit at a time, scraping the bowl as necessary. It will take about 5 minutes to get the eggs incorporated.
Turn the mixer back up to medium and mix for another few seconds.
Alternately add the flour mixture and the puree mixture beginning and ending with dry and mixing on low speed for just a few seconds between each addition (3 additions for the flour, 2 for the puree). Scrape bowl as necessary.
Finish folding the batter together by hand. If using the diced strawberries, fold them in now.
Evenly scrape the batter into the prepared pan and bake until done. In my oven, this takes 1 hour and 5 minutes. Start checking yours at 50 minutes. A tester inserted into the cake should come out clean.
Let the cake cool in the pan for 20 minutes then turn out to cool completely on a rack. (Wrap it hot and put it in the fridge to cool for an extremely moist cake).
Whisk together all the glaze ingredients, adding a bit of liquid at a time until you like the texture.
Apply the glazes however you would like. Pour it over, drizzle it on with a fork or a spoon, or go all Jackson Pollack on it and sling it on.