Lemon-Ginger Pound Cake with Lemon-Pineapple Preserve Glaze

"Truth is strong, and sometime or other will prevail." - Mary Astell

All of us have heard while growing up that the truth hurts. We've also heard that honesty is the best policy. At the end of the day, which would you prefer, hearing the truth or being in blissful ignorance? This topic came up in discussion with a friend today. She said that she'd prefer to not know the truth, no matter how petty it was, just in case it altered how things were in her life. For me, I prefer the truth, at all times, no matter the consequences. Whether I'd be hurt at the end or happy, I think, for me at least, that it's best to know the truth. It helps with many things, such as learning from mistakes, strengthening friendships and relationships, even boosting confidence. In many cases, it can help with coping with certain situations and having closure. It can help you better yourself at times too, work on things about yourself that can remedy the situation or if not prevent similar situations from happening in the future. There have been one too many times in my mere 24 years of existence that knowing the truth helped me get rid of tons of trash from my life, and trash is putting it lightly. But then again that's just me. To each his own. My Mom prefers total honesty like me, but my Dad on the other hand doesn't mind if people sometimes omit a thing or two every once in a while. What about you guys, which do you prefer? Have a slice of this lemony cake while you're thinking it over. It'll bring back memories of your summers past, since all the lemon flavor both in the cake and the glaze packs a one-two punch, which is pretty much needed as the cold winter comes down on most of us throughout the world. One quick note, just in case you're not a ginger person, you can barely feel it in this cake. On the contrary, the ginger brings out the lemon flavors, so don't be scared to add the ginger to the batter.

Lemon-Ginger Pound Cake with Lemon-Pineapple Preserve Glaze
adapted from: CakeLove: How to Bake Cakes from Scratch by Warren Brown

*makes: one 12-cup Bundt cake*

"This is one of the original cakes I created during the hectic days of transitioning from a lawyer into a cake baker. It had a short presence on my menu but I always enjoy it."

12 oz unbleached all purpose flour
1 1/2 tbsp all natural unmodified potato starch
1 tsp double acting baking powder
1/2 tsp salt
1 cup coconut milk
1/4 cup ultra-pasteurized heavy whipping cream
juice of 2 lemons
1 tsp Triple Sec
1 tsp blended scotch whisky
1 tsp rum
2 tsp "Crush" pure vanilla bean extract
1/4 lb all natural unsalted butter
4 oz organic refined expeller pressed coconut oil
14 oz extra fine granulated sugar
3 oz confectioners powdered sugar
3/4 tsp ground ginger
2 tbsp lemon zest
4 large eggs
1 large yolk

1) Preheat the oven to 350F. Set the rack in the middle of the oven.
2) Set out the ingredients and equipment.
- Sift the flour directly into a bowl on a scale for accurate measuring.
- Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend. Set aside.
- Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
- Measure the butter, coconut oil, granulated sugar, confectioners sugar, ginger, and lemon zest into separate bowls and set aside.
- Crack the eggs and yolk into two separate bowls and set aside.
3) In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes. The extra time is necessary to slowly blend the various ingredients together.
4) With the mixer still on the lowest speed, add the eggs one at a time followed by the yolk, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl.
5) Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don't wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
6) Stop the mixer and scrape the sides of the bowl all the way down. Don't miss the clumps of ingredients hiding on the bottom of the bowl. Mix on medium speed for 15 to 20 seconds to develop the batter's structure.
7) Prepare the pan. Spray the pan well with a nonstick spray.
8) Fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot. Level the batter with the rubber spatula.
9) Bake for approximately 50 to 55 minutes.
10) Once the top of the cake doesn't jiggle in the center, test for doneness by inserting a bamboo skewer in the center of the cake. When the skewer shows just a touch of crumbs the cake is done. The sheen on top may look liquid but this is normal and comes from the fat in the heavy cream. Remove the pan from the oven and place on a heat-resistant surface or wire rack.
11) Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface. Allow it to cool to room temperature, about 30 minutes, before glazing with the Lemon-Pineapple Preserve Glaze.
12) Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week. To store longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.

Lemon-Pineapple Preserve Glaze

1/2 cup pineapple preserves
6 tbsp confectioners powdered sugar
3 tbsp lemon juice
1 tsp "Crush" pure vanilla bean extract

1) Preheat the oven to 350F.
2) Place the cake on an oven-safe plate.
3) Heat the preserves in a saucepan over low heat until the preserves liquefy, about 3 to 4 minutes.
4) Transfer the heated preserves to a sieve placed over a bowl and press with a rubber spatula to separate the liquid from the solids.
5) Brush a light coat of the warm preserve liquid onto the cake with a pastry brush.
6) Combine the remaining ingredients in a small bowl and lightly brush the mixture onto the preserve-coated cake.
7) Bake for 5 minutes to seal in the glaze.
8) Remove the cake from the oven and let it cool to room temperature before serving.

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