Sunday, June 7, 2009

Bake Dad's cake for Father's Day


Clockwise: Baroque Square dish (Intrada of Italy)



Item# 11638- Fleur De Lis Tray (IHI)(sorry, cheese & grapes not included)

Caffe Latte mug (Santa Barbara Ceramics)

Right :
Footed cake dish A (Intrada of Italy)

Bottom:
Items# 9737S, 9737M, 9737L (IHI)


Ingredients:

  • 1/4 cup chopped pecans
  • 3 cups cake flour - (you can use item# 9737M to store flour - $ 28.95), L - $ 34.95)
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup unsalted butter
  • 3 cups white sugar - (you can use item# 9737S to store sugar - $ 22.95)
  • 6 eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup confectioner's sugar - (you can use item# 9737L - $ 34.95)
  • 3 tbsp orange juice
Directions - Cake:
  • Preheat oven to 300 deg F. Grease a 10" bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. (If there are extra nuts, serve these using baroque square dish - $ 31.00)
  • Sift together flour, salt and baking soda into a medium bowl, set aside.
  • In a large owl, cream butter and white sugar until light and fluffy. Beat eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. pour batter over pecans in prepared pan.
  • Bake for 75 to 90 minutes (depending on your oven) or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • Place cooled cake on this item# 11638 Fleur De Lis serving tray - $ 45.95, if you used the tube pan. Or footed cake dish (14") - $ 56.00, if you used bundt pan.
Directions - Glaze:
  • In a small bowl, combine confectioner's sugar, orange juice and 1 tsp vanilla.
  • Drizzle over cake while still warm.
To go with your cake, how about a mug of caffe latte ? Of course, we recommend to serve it with our big latte mug ($ 10.00).

We hope Dad will eat his cake and enjoy a drink of latte on his day!

Recipe - courtesy of Seek Publishing.





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