My TWD will be posted later on this week. However, I do have a food offering for you.
I have not wrapped a single Christmas gift.
Not a single one.
I don’t know what I’m waiting for.
Maybe an Elf to do it for me???
Instead I have been making Oreo Truffles and Red Velvet Swirl Pound Cake.
Unfortunately, I made a boo-boo with this one. My cake plate broke, and I don’t have anything large enough to put a bundt cake on.
Because of the volume I ‘thought’ it would have, I put it into 2 loaf pans instead of one.
It didn’t raise. You just can’t serve inch and a half pound cake, so I made petite fours out of it.
Delicious pound cake, and the girl and I had loads of fun decorating them.
Red Velvet Swirl Pound Cake from Southern Living Christmas 2009
- 3 cups sifted cake flour
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract~~I used Butter Rum
- 1/3 cup milk chocolate morsels, melted
- 1 1/4 teaspoon red liquid food coloring
- 3 cups powdered sugar
- 9 tablespoons whipping cream
- pinch of salt
- edible white glitter
Preheat oven to 350 degrees. Sift together flour and 3/4 teaspoon salt in a bowl.
Beat butter in a large mixing bowl at medium speed with an electric mixer 2 minutes or until creamy. Gradually add granulated sugar; beat at medium speed 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears.
Gradually add one half of flour mixture to butter mixture, beating at low speed. Add 1 cup cream and extracts, beating until just blended. Add remaining flour mixture, beating until just blended. Scrape down sides of bowl; increase speed to medium high and beat 5 minutes. (Batter will become very creamy and satiny.)
Reserve 1 1/2 cups batter. Pour remaining batter into a greased and floured 10 inch tube pan. Add melted chocolate and food coloring to reserved batter; stir until blended. Add to batter in pan in 2 batches, using a spoon to swirl the batters.
Bake at 350 degrees for one hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Run a knife around the edges to loosen cake; cool completely in pan.
Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake. Let stand 5 minutes; sprinkle with edible glitter. Yields 12 servings.