Sunday, February 26, 2012

PQ: Pound Cake Rum or No Rum?

Rum or no rum? Rum or no rum? Dilemma's of life! This weeks Project Pastry Queen was the Totally Rummy Pound Cake picked by Shawnda. I just couldn't decide if I wanted to go with Rum. Why? It isn't because we don't like rum in this household. (If you shy around alcohol, you need to be absent from my husband's birthday bashes.) Since it was my son's birthday weekend, (yes weekend since it was a sleepover), I figured I would make a twist.
I decided to substitute the rum with lemons and blueberries. A lot of snow has melted and I am crossing my fingers for Spring. I really do try to ignore that groundhog especially when he predicts 6/8/12 more weeks of winter-remember I live in Maine.
I thought maybe one loaf pan would be enough. I was wrong. Since I had a lot of batter left over, I did a lot of mini loafs. Another great thing about mini loafs size is they are easier to ship to family members.

Blueberry Lemon Pound Cake
1 1/4 cup sliced almonds, toasted lightly (optional)

1 cup unsalted butter, room temperature
2 1/2 cups sugar
5 large eggs
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
2/3 cup sour cream
1 Tbsp vanilla extract
1/2 tsp almond extract
1/4 cup lemon juice
1 cup fresh blueberries

Directions:
  1. Preheat oven to 350 degrees F.
  2. Grease bread pans with cooking spray.
  3. Arrange the toasted almonds on the bottom of the bread pans.
  4. In a mixer with the paddle attachment, beat the butter on medium-high speed until fluffy about 1 minute.
  5. After scrapping down the sides, add the sugar. Beat for 2 minutes on medium-high speed until incorporated.
  6. Scrap down the sides of the bowl again and then add 1 egg at a time until mixture is fluffy about 1 to 2 minutes.
  7. In another bowl, combine the flour, baking powder, and salt.
  8. Add 1/3 of the flour mixture and alternate with the sour cream until all the flour and sour cream is incorporated on medium-low speed.
  9. Stir in the vanilla extract, almond extract, and the lemon juice. Mix well. 
  10. Gently fold in 2/3 cups of the blueberries. 
  11. Spoon the batter evenly into the pans about 2/3 full. Top the batter with the remaining blueberries.
  12. Bake the pound cakes for about 1 hour and 20 minutes for the large loaf pan and about 30 minutes for the mini loaf pans. If the top is browning too quickly before the loafs are completely cooked through, cover the cakes with parchment paper. The pound cakes are done when the cake springs back when touched lightly.
  13. Allow to cool for at least 15 minutes before removing from the pan.
Recipe adapted from The Pastry Queen Cookbook.
Please check out the other Project Pastry Queen members posting of the Totally Rummy Pound Cake or if desired a glaze for the pound cake. Then you will have to decide rum or no rum in the glaze. Enjoy!
Almond crust
Did you already know.............
-In 1934, Myers's Rum was introduced in the US. 
-(Prohibition ended in 1933 for any curious minds.)
-Myers's Rum is made with pure Jamaican molasses.
-Myers's Rum is matured for about four years in oak barrels.

5 comments:

  1. Excellent twist. Lemon + Blueberries is such a fantastic combo!

    ReplyDelete
  2. So when can I expect a shipment to CA?! They look delicious...I am waiting...

    ReplyDelete
  3. Even anonymous- I know who this is! You will just have to come home and visit. We still have plenty of snow even for the beginning of March.

    ReplyDelete
  4. Snow...(looks out at the 80 degree weather)...maybe we should compromise and all move to Hawaii together?! You could transfer there, right?

    ReplyDelete
  5. My bags are packed. Let's go!

    ReplyDelete