Tag Archives: pound cakes

Irish Cream/Kahlua Pound Cake

coming soonI’m on a liqueur/alcohol kick with my cakes these days. Prior to this the only cake I’d ever made with alcohol was a rum cake. You know the one that starts with a boxed mix and then you add extra eggs, etc.? Christmas was the only time of year I’d make it, and I was pretty much the only one that would it eat it. You wouldn’t believe the new recipes I have for these cakes and you can bet that I’ll get around to trying them all.

My mission is to make cakes as “heart friendly” as possible while maintaining the richness and all of the taste, and still include alcohol. And there is no need to worry too much about the alcohol, most of it cooks away and all you’re left with is the flavor. So off to the liquor store I go. No need to buy big bottles of anything so I grabbed a bunch of the 50ml ones which hold about ¼ cup. First up, Irish Cream and Kahlua pound cake. I had such high hopes for this cake. In my excitement I neglected to take off about 15 minutes of baking time to allow for the dark pan and my sometimes too hot oven. I’ve really got to get that checked. It was definitely over baked. I didn’t use all the batter, so what was left I baked in my mini bundt pans, also dark but I reduced the baking time.

There wasn’t enough batter to fill all of them so I used a box of white cake mix I had in the cabinet and marbled it. I am so not into boxed mixes these days and I felt I did myself a disservice by using it. Oh well can’t cry over it now. What I really wanted was a chance to see what the Irish Cream/Kahlua mix was like when baked properly; and it was good. Not wanting to waste a whole cake I decided to soak the over baked cake in about 1 cup of vodka and let it cure, so to speak. That was four days ago, and my plan is to let it soak for at least a week to ten days. We’ll see and when it’s done I’ll post the recipe.



Nutella Pound Cake

100_0515As part of my quest for cakes low in cholesterol and high in flavor, I’ve thought of baking a cake a day for a month. That would be awesome! Problem is, nine times out of ten I’d be the only one eating them. And no matter how healthy they are that would be waaaay too much of a good thing. I’ve thought of taking a slice for myself and sending the rest to a shelter or have my daughter take it to work with her. Got more thinking to do on that one.

In the meantime I found this recipe in Prevention’s Sugar Solution cookbook.

The original recipe called for peanut butter, but I thought Nutella would be a great change of taste. And it is!!!

½ cups whole grain pastry flour

1 cup cake flour

2 tsp baking powder

½ tsp baking soda

½ cup Nutella

½ cup butter

1 cup sugar

2 egg whites

1 TBS vanilla

½ cup mini chocolate chips

1 ½ cup low-fat buttermilk


½ cup powdered sugar

2 TBS Nutella

1 TBS unsweetened cocoa powder

1 tsp vanilla

1 – 1 ½ TBS water

Preheat oven to 350° . Prepare a 10” tube or Bundt pan with non stick spray formulated for baking. Sift together the cake flour, baking powder, baking soda and salt. In a medium bowl add the whole wheat pastry flour and the other dry ingredients and whisk well. I’ve tried sifting whole wheat pastry flour and it’s a tiring experience and some of grains are left behind. We want the grains that’s where the nutrition is.

In another bowl with an electric mixer beat the Nutella and butter for two minutes or until creamy. Medium speed works best. Then add the sugar, egg whites and vanilla and beat for another 4 minutes or until light and fluffy. Don’t skimp on the time, wash the dishes you’ve used to pass the time. Beat in the chocolate chips and low speed just till blended. Turn the speed to low and alternately add the flour and buttermilk, beginning and ending with the flour. Spoon batter into prepared pan.

Bake for about an hour or until the cake tests done. I say about, because everyone’s oven is different. After 50 minutes have passed take a peak without opening the door. If the cake is starting to pull away from the pan, it’s almost done. Cool in the pan on a rack for 10 minutes and then invert onto a serving plate for glazing.

Nutella Glaze

In a small bowl mix all the glaze ingredients together and spoon or brush onto cake.

This cake really tastes good warm. As a matter of fact I think most pound cakes taste good warmed.