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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Comments (25)
13 years agoRelated Discussions
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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 MoreButter - is it like flour?
Comments (23)I use Costco Butter as a primary staple butter and it is decent and we like it. My favorite butters, that I pay a higher price for are Challenge or Tillamook when I can get them. Costco does carry an Irish Butter that is very, very rich, but it isn't my favorite. The very best butter both of us have ever had was in Colorado. We went to Breckenridge in the summer for a music festival a few years ago and the bed and breakfast we stayed at had the most deliciously creamy buttery butter to spread on our toast and she used it in I think everything. I asked the woman who did the cooking what she used. It was an dairy from Denver that supplied them. I think it was called Royal Crown or something like that. Since then, I have found that if you can get a local dairy that has a store, their butter is usually pretty good. When we went to Amarillo, Texas to visit with some family who used to live there, we used Braum's Butter. It was delicious and I really noticed how good my eggs fried in it were! I am not a big baker, so I am not sure what the difference is in a higher quality butter does to a recipe, but I do notice the difference with lower quality 'watery' butters. They will wreck a perfectly good recipe!...See MoreWhat's For Dinner - #313
Comments (100)Sure, Gina. Make a batch of Nathan's No Fail Pastry. Hack off a chunk, and roll it out into a circle. Slice some apples, mix in flour, sugar and cinnamon, dump it on the middle of the crust and fold the edges up. Bake it at 375 until it's done. (grin) Well, that's how I did it, but this is the recipe I kind of followed, sort of. I did add a couple of tablespoons of flour to the apples because they were so juicy and I used cinnamon instead of nutmeg and I made my own pastry. Elery said the guys at work liked it but I didn't bother to taste it so I can't guarantee anything! Apple Galette 1 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon salt 1/2 cup (1/4 lb.) plus 2 tablespoons cold butter 1 large egg yolk, lightly beaten 1/2 cup walnuts 2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith 1/2 cup firmly packed brown sugar 1/4 teaspoon ground nutmeg 1 large egg, beaten to blend with 1 tablespoon water Preparation 1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour. 2. Meanwhile, spread walnuts in a baking pan and bake in a 375� oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts. 3. Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat. 4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet). 5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg. 6. Bake in 375� oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges. Annie...See MoreSpin off - special treats you only get around the holidays?
Comments (62)Every Christmas Eve as a child, we went to my grandmother's house and we had Mexican food for dinner and homemade eggnog and candy for dessert. There was always toffee, bon-bons, fudge, winter strawberries, fruitcake, dipped pretzels, Chex mix, haystacks, peanut brittle, and a few other candies I don't recall. Christmas cookies have never been in a thing in my family, it was always tins with various hemade candies. But that eggnog, I looked forward to it every year. My grandmother passed away when I was pregnant with my first. When my mom and dad started caring for my grandad, my mother found all the Christmas recipes, including the recipe for the homemade eggnog which I had never had the foresight to ask my grandmother for the recipe. I started making it a few years ago and now my 7 year old in particular looks forward to it. I made it last night for our big family get-together and I only got a taste as everyone wanted a cup! I've never had eggnog with alcohol, didn't even know that was a thing until I was an adult, and I can't stand the stuff in a carton. Grandmother's recipe is so rich, thick and decadent that it is usually eaten with a spoon. I look forward to it every year on Christmas Eve....See More- 13 years ago
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