Frangelico pound cake

Frangelico has such a delicate flavor and is lovely in this pound cake.  I have very mixed results with bundt cakes unless I use Pam with flour in it or its generic equivalent.  I don't make bundt cakes without it. 

3 cups flour
2 tsp baking powder

2 cups sugar
1 cup butter
6 eggs
1/8 tsp nutmeg
1/4 tsp salt


2/3 cups Frangelico

Whisk flour and baking powder and set aside
Carefully cream the sugar and butter together
Add eggs(one at a time), nutmeg, salt and Frangelico
Put into bundt pan sprayed with Pam with flour added
Bake 60-70 minutes or much longer until toothpick comes out clean
Let cool for 10 minutes and then unmold on to serving plate
Dust with powdered sugar and serve.

Chocolate Marashino Cake

I've been making this cake based on one from this cookbook with a bunch of variations for years.  I've flavored it with a variety of liquors with fantastic results.  These are flavored with Maraschino liquor which is a cherry liquor that has a very interesting flavor.  I've had very mixed results with bundt cakes unless I use Pam with flour added.  I haven't had as good of results with regular Pam.  It's to the point that I don't make bundt cakes unless I have Pam with flour or its generic equivalent.

2 1/2 cups flour
3/4 cup cocoa
1 tbsp baking soda
1 cup butter
1/4 tsp salt
2 cups sugar
4 eggs
1 cup buttermilk
2/3 cup marashino liquor
2 tsp vanilla

Oven to 325

Whisk the flour, cocoa and baking soda together in a bowl and set aside

Cream the butter,  sugar and salt very carefully
Add eggs (one at a time), buttermilk, liquor and vanilla
Mix in the dry ingredients
Bake 60-70 minutes or much longer until toothpick comes out clean.
Let sit for ten minutes and then invert on to a serving plate
Sprinkle with powdered sugar and serve

Bon appetit!

Walnut-Bourbon Pound Cake

This cake contains an eyebrow raising 1/2 of a fifth of whiskey.  I used Makers Mark.  My recipe is heavily based on one in the 'Bundt Classics' cookbook which I recommend even though a bunch of the recipes call for boxed cake mix which is where I draw the line when it comes to baking.  Here's the link.  I seem to only get reliable bundt cakes when I use nonstick spray with flour in it and I'm pretty much to the point that I'm going to make something else if I don't have that.  My bundt cakes always take a lot longer than the recipes indicate--  I think it's my oven--  so keep an eye on yours and make sure you don't take it out to early because then it'll be raw in the middle and it will never unmold.

3 1/2 cups all purpose flour

1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp cloves

2 cups butter
2 cups sugar
1/2 tsp salt

8 eggs
1 cup bourbon + 1/2 cup for drizzling

1 tsp vanilla

1 8oz bag chopped walnuts

Oven to 325


Whisk flour, nutmeg, cinnamon and cloves together in a bowl and set aside.

Cream butter and sugar carefully
Add eggs (1 at a time) and salt
Slowly add 1 cup bourbon and vanilla
Add walnuts
Put into greased and floured bundt pan
Bake 65-75 minutes or much longer.
Let cool for ten minutes and unmold
Slowly brush or spoon reserved 1/2 cup of bourbon onto cake.
Wrap carefully and set in a cool dark place for at least a couple of days but better yet a week.