Grapefruit & Brown Sugar Pound Cake

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Feeling adventurous? Love citrus? Try this aromatic grapefruit pound cake, made with dark brown sugar and plenty of vanilla. The flavours are unique and delicate, making it the perfect loaf to serve alongside a steaming cup of earl grey tea. If you find grapefruit a little bitter for your taste, reduce the zest to 2 teaspoons for a more mellow finish.

Grapefruit Brown Sugar Pound Cake

Adapted from Rose Levy Beranbaum’s The Cake Bible, “ Perfect Pound Cake”.

Ingredients: 

3 tablespoons milk, at room temperature
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted cake flour (150g)
3/4 cup packed dark brown sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 (6.5oz) tablespoons unsalted butter, softened (65°-68°F)
1 tablespoon loosely packed grapefruit zest

Method: 

Preheat the oven to 350°F.

Grease an 8×4 inch loaf pan, then line the bottom with parchment paper and grease the paper again. Flour the tin.

Use a fork to combine the milk, eggs, and vanilla extract in a large measuring glass.

In a medium bowl, combine the flour, brown sugar, salt and baking powder. Sift the dry ingredients into the bowl of a stand mixer* to ensure that the brown sugar is fully broken up and well blended with the flour. Using the paddle attachment, mix for 20 seconds on low speed to finish blending.

Add the softened butter and half of the stirred egg mixture to the bowl and mix on the lowest setting until the dry ingredients are moistened. Increase to medium speed (speed 4 on a Kitchen Aid) and beat for 60 seconds. Scrape the bowl well. Add half of the remaining egg mixture and beat for 20 seconds on medium speed. Scrape down the bowl. Add the final bit of egg mixture along with the grapefruit zest and beat for a final 20 seconds. It is important to beat the mixture enough to aerate the batter and create structure, but keep in mind that over beating will compromise the final texture. Give the bowl a final good scrape to ensure all the ingredients are incorporated.

Scrape the batter into the prepared and smooth the top level with the back of a spoon. Place in the preheated oven and bake for 55-65 minutes, until the middle springs back to the touch or a toothpick inserted into the center comes out clean.

Allow the cake to cool for 10 minutes in the tin, then lift it out onto a wire rack to cool completely. Store for up to one week in an airtight container at room temperature.

* Note: The cake may be prepared using a hand mixer. Increase the beating speed to high and follow the recipe as written.

Sugar Glaze

Ingredients: 

1 1/4 cups icing sugar
3 tablespoons grapefruit juice
1/4 teaspoon vanilla extract

Method: 

In a small bowl, whisk together the three ingredients until smooth. Use more sugar or juice to reach desired consistency. Immediately drizzle over cooled pound cake.

Cardamom Pound Cake

There are some baking books that gather dust on your shelves, and then there are others with missing covers, pages stuck together, and unraveling spines. The number of chocolate finger prints in the margins can tell you just how important a recipe is, and if there is one book in my collection that is in rough shape, it is The Cake Bible.

Rose Levy Beranbaum’s recipe for “Perfect Pound Cake” produces exactly that; a buttery, dense crumb that slices like a dream and stays moist for days. The addition of cardamom, a warm and smooth spice, elevates the melting texture and richness of the cake.

If you do not own a 6 cup bundt pan, an 8 x 4 inch loaf pan will work equally as well. Increase the baking time to 55-65 minutes for a loaf, and use a foil tent after 30 minutes to prevent overbrowning.

Cardamom Pound Cake
adapted from “Perfect Pound Cake”, Rose Levy Beranbaum’s The Cake Bilble

Special Equipment:
Stand mixer, 6 cup mini bundt pan – or a 4 x 8 inch loaf pan

Ingredients:

3 tablespoons milk (not skim), room temperature
3 large eggs, room temperature
Seeds of 1/2 vanilla bean, or 1 teaspoon pure vanilla extract
1 1/2 cups cake and pastry flour (150g)
3/4 cup white granulated sugar (150g)
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 teaspoon ground cardamom*
13 tablespoons unsalted butter, room temperature (6.5 oz)

*if you decide to make the chocolate glaze, increase the cardamom to 1 teaspoon

Tips for Success: 

  1. Ensure that the eggs, milk, and butter are all at room temperature so that they emulsify properly. For the purposes of baking, room temperature butter measures between 65° and 68° F. If you do not have a digital candy thermometer, use your finger to test the temperature by pushing on a cube of butter. When the butter is ready, it will be pliable but still cool to the touch and your finger will leave a smooth indent with no cracks. If the butter is too warm it will feel very soft and offer no resistance to pressure, and it must be returned to the fridge.
  2. Eggs can be quickly brought to temperature by submerging them in warm water for 10-15 minutes.
  3. When using the reverse creaming method, the speed and length of the beating process is crucial. You want to whip the batter sufficiently in order to incorporate air and create structure, but overbeating can result in a dense and dry cake. Large holes throughout the crumb are also a sure sign of overbeating. Speed 3 on my Kitchen Aid mixer is ideal, but consider setting a less powerful machine to medium speed.

Method: 

Preheat the oven to 350° F.

Cut the butter into cubes and allow it to come to temperature (65°-68° F) while you prepare the other ingredients. Thoroughly grease and flour a 6 cup mini bundt pan. If you are using a loaf pan, grease it and line the bottom and sides with parchment paper.

Sift together the flour, sugar, baking powder, salt and cardamom into the bowl of the stand mixer. Whisk to combine the ingredients, then attach the paddle beater.

In a small bowl combine the eggs, milk, and vanilla extract or seeds. Whisk lightly with a fork to separate the eggs and combine the ingredients.

When the butter is the correct consistency, place it in the bowl with the dry ingredients and add half of the egg mixture. Stir on the lowest speed just until the dry ingredients are moistened, including the flour at the very bottom of the bowl. Increase the speed to medium (speed 3 on a Kitchen Aid) and beat for 1 minute to aerate the batter and develop structure. Stop the mixer and add the remaining egg mixture in two batches, beating at medium speed for 20 seconds after each addition. At each pause, scrape the bowl to ensure that all of the ingredients are fully incorporated.

Use a large spoon to dollop the batter into the prepared pan. Bake for 35 to 40 minutes (55-65 for a loaf), until a wooden toothpick inserted into the center of the cake comes out clean. The top of the cake should be peaked and cracked, and only begin to pull away from the sides of the pan upon removal from the oven.

The cake will keep well for 4-5 days, wrapped tightly and stored at room temperature. Pound cake is delicious when glazed, iced, or served with fresh berries and whipped cream.

 Quick Chocolate Glaze
adapted from The Cake Bible

Ingredients: 

3 oz dark chocolate, slivered and finely chopped
1/4 cup heavy cream

Method:

Place the chopped chocolate in a small bowl. Set the cream over medium heat just until it begins to simmer. Pour the cream over the chocolate and cover the bowl with a plate or lid and wait 5 minutes. Stir the mixture gently until it is completely smooth. Use immediately.