Maple Crown Royal Pound Cake with Butter/Maple Crown Royal Glaze
13 years ago
I was at the local watering hole the other night, talking with an old high school friend. She decided she wanted to try a shot of the new Maple Crown Royal. She let me smell it and I instantly said, "That would make a GREAT pound cake!"
Whereupon she offered to buy the Maple Crown Royal if I would bake the cake.
So today she delivered the whiskey, and I delivered the goods.
Here's the result:
And here's the recipe I came up with:
MAPLE CROWN ROYAL POUND CAKE
1 cup butter or margarine, softened
3 cups sugar
6 eggs
1 cup sour cream
1/2 cup Maple Crown Royal
1 tsp. vanilla extract
3 cups flour
1/4 tsp. baking soda
1/2 tsp. salt
1 cup pecans, toasted and chopped
Cream the butter and sugar in a mixer bowl until light and fluffy. Add the eggs 1 at a time, beating for 30 seconds after each addition.
Whisk the sour cream, Maple Crown Royal and vanilla in a small bowl. Mix the flour, baking soda and salt together. Add the dry ingredients to the creamed mixture alternately with the sour cream mixture, beginning and ending with the dry ingredients and mixing well after each addition. Add pecans. Spoon into a greased and floured 10-inch tube pan.
Bake at 325 degrees F. for 1-1/2 hours. Cool in the pan for 10 minutes; remove to a wire rack to cool completely.
Glaze:
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/4 cup Maple Crown Royal
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Maple Crown Royal. Note: The liquor will cause steam. Be careful not to burn yourself. Let set for 10 minutes to thicken slightly before brushing on cake.
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13 years agoRelated Discussions
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Comments (57)The FB that I had 2 years ago effected all three of these varieties and I had to do some severe pruining on all 3, but no fb this year. I also moved DRD, so it spent this year acclimating itself to it's new location. I expect the first fruit from it next year. This year was the first year that Cauley and Summer Banana produced fruit. I'm a firm believer that you can't tell a whole lot from the first years' fruit. I don't let my apples carry fruit, until they are at least 5 years old. I learned that from David Vernon, who sold me the trees. All of that aside, both varieties produced a fair amount of fruit. Cauley is very hard, which I like, has a slightly yellow meat and a pleasant spritely taste, which I think will get better over time. It's prococious and I had to support many of the branches. I understand that it can produce fruit that can weigh up to a pound. Summer Banana is a totally diferent apple. It's mainly a tip bearer. The skin is yellow with white flesh that is somewhat bland to my taste. I didn't smell or taste any hint of banana, so i think the name is somewhat deceiving. I wonder, if Winter banana is the same. As I said before, I don't place a whole of value on first year fruits. I chose this tree because of the name and the fact it came from Marion County, here is SC, plus both of these apples have a historical significance. it's interesting to know what people ate here 200+ years ago. If you'll allow me to reminisce, I bought Bevan's Favorite because my grandfather used to have this tree in his backyard. I can remember climbing the tree, when I was a little boy, fighting my cousin for the apples. THEY SURE WERE GOOD....See MoreMore Container Questions, z4 specific questions
Comments (13)We keep a few in large pots... terra cotta style, cheap Mexican stuff. Most years we lose 0-25% of the hostas and about 10% of the pots. This year we lost 0, but a long cold spring resulted in some showing frost damage and poor form. Our technique - pick cheap nice looking hostas... plop them into a pot with drainage. Enjoy them in summer. Forget about them in fall. After the ground freezes, tip them on their sides to avoid collecting too much moisture and rotting the crowns when the soil partially thaws and refreezes in the spring. If possible toss a bag of leaves or loose leaves over them and try to remember to remove it in spring and set them back upright after last hard freeze. We also have raised beds full of minis... also toss bags of leaves or loose leaves over them... very good luck so far. I tried burying plants for my spring sale in their gallon pots in the ground for over wintering... had much less success than lining them out in the "farm" area of the garden and digging them in spring....See MoreShare your New Year's Eve Dinner and New Year's Day Meals.......
Comments (32)Angelaid, I love potato pancakes but I would say that is is my favourite version. There is no secret to making these pancakes. I've made them with mashed potatoes that I made specifically for making these pancakes and I've also made extra mashed potatoes for dinner and saved the leftovers for these pancakes. When I make them with the leftover mashed potatoes there is also butter in the mix. This is not a stiff or thick batter. I use a 1/4 cup measuring cup to scoop up the batter. Mere Blanc's Potato Pancakes From:www.thedailyspud.com with very minor changes. 2 small baking potatoes 1/4 cup milk 1/3 cup All-Purpose flour 2 eggs, separated 1-1/2 tablespoons heavy cream Pinch of salt Pepper Fresh chives (or green onions) Butter for frying Cook potatoes until tender Mash with a little milk. Let potatoes cool before adding the remaining milk, cream, flour, egg yolks, salt, pepper and chives. Beat Egg Whites until stiff. Fold into potato mixture. Do not over mix. This is a light but thick batter. Heat a griddle or skillet. ( I used a rectangle electric frying pan) . Brush with butter. Using a 1/4 cup measuring cup drop batter on to griddle. Cook until pancakes are brown and then flip. Serve with sour cream. Here is a link that might be useful: Potato Pancakes...See MoreStock my bar
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