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Della Robbia Pound Cake

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Recipe

 

Yield

8 servings

Prep

30 min

Cook

75 min

Ready

3 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Cake
1 cup butter
softened
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1 cup sugar
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3 large eggs
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2 teaspoons vanilla extract
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1 ½ teaspoons ginger root
peeled, finely grated
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1 cup all-purpose flour
unsifted
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1 teaspoon baking powder
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½ teaspoon salt
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2 tablespoons rum
optional
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Fruit garland
2 cups cranberry juice
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1 cup sugar
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½ cup port wine
or red wine
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1 each lemon
quartered
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2 food coloring
red, optional
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2 small pears
anjou, firm
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1 cup water
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10 strips orange zest
thin
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¼ cup apple jelly
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½ cup grapes, seedless
champagne, preferably in clusters, or small red seedless grapes
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Ingredients

Amount Measure Ingredient Features
Cake
237 ml butter
softened
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237 ml sugar
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3 large eggs
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1E+1 ml vanilla extract
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7.5 ml ginger root
peeled, finely grated
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237 ml all-purpose flour
unsifted
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5 ml baking powder
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2.5 ml salt
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3E+1 ml rum
optional
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Fruit garland
473 ml cranberry juice
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237 ml sugar
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118 ml port wine
or red wine
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1 each lemon
quartered
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2 food coloring
red, optional
* Camera
2 small pears
anjou, firm
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237 ml water
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1E+1 strips orange zest
thin
* Camera
59 ml apple jelly
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118 ml grapes, seedless
champagne, preferably in clusters, or small red seedless grapes
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Directions

Heat oven to 325℉ (160℃). Grease and flour a 10 inch ring mold or tube pan.

Cake: In large bowl, with electric mixer 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.

In small bowl, combine flour, baking powder, and salt.

With mixer at low speed, beat flour mixture into butter mixture 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.

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.

Prepare Fruit Garland: In 3-quart saucepan, combine cranberry juice, ½ cup sugar, port, 2 lemon quarters and 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 mixture.

After 5 minutes cut remaining pear half in wedges about ¼ inch thick and add to juice mixture.

Simmer 2 minutes longer or until wedges are barely tender.

Remove from heat and let pear half and wedges stand in juice mixture 1 hour or until they are rosecolored.

In small saucepan, combine water, remaining ½ cup sugar, and 2 lemon quarters; heat to boiling, stirring occasionally.

Avoiding the core, cut remaining pear, unpeeled, into ¼ inch- thick wedges.

Drop wedges in simmering sugar mixture and cook 2 to 3 minutes or until just tender; remove with slotted spoon to drain on paper towels and set aside.

Heat sugar mixture to boiling over high heat; cook until mixture 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.

To decorate cake, drain rose-colored pear half and wedges 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 55641% from fat
 % Daily Value *
Total Fat 25g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 341mg 14%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 16% Vitamin C 52%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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