The Gourmet Touch: Fancy up pound cake with caramel apple
by Prudence Hilburn
Special to The Star
Feb 06, 2013 | 1971 views |  0 comments | 8 8 recommendations | email to a friend | print
The pound cake, whether served plain or fancied up a bit with whipped cream and fresh strawberries, has remained a favorite at our house for many years.

Many times inspiration comes from unusual sources. While looking through some old recipes and correspondence, I noticed a letter from a reader with a question about pound cakes. This put me in the mood for the dessert. I could almost taste a thin slice, buttered and toasted.

One of my all-time favorites is the following Cake of Many Flavors. As you will notice, it has a little banana liqueur in it, but if you don’t have this ingredient or choose not to use it, you can substitute 2 teaspoons of banana flavoring.

While making an old-fashioned pound cake recently, ideas started coming to mind. I remembered a package of Wind and Willow Caramel Apple Cheeseball Mix that a friend had given to me at one of our cooking classes. Knowing how much I enjoy experimenting with different products, she wanted to see what I would do with this one.

It has been on the pantry shelf for several months but I finally knew what I wanted to do. This seemed like a good flavor ingredient for a new pound cake.

I know that you are not supposed to taste a batter before it is baked, but I just had to see about the flavor of this new cake. It is wonderful. That subtle blend of flavors is pleasing to the palate.

Cake of Many Flavors

1 cup butter
3 cups sugar
6 eggs
3 tablespoons banana liqueur
1 teaspoon vanilla extract
½ teaspoon lemon extract
½ teaspoon almond extract
1 teaspoon butter flavoring
2 cups all-purpose flour
1 cup self-rising flour
8 ounces sour cream

Preheat oven to 325. Grease and lightly flour a tube or Bundt pan. Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Add liqueur and other flavorings. Mix well. Combine all-purpose flour with the self-rising flour and add to the creamed mixture alternately with the sour cream. Spoon into pan and bake for about 1 hour 20 minutes or until a toothpick comes out clean when inserted into center of cake.

Turn out of pan immediately. Allow cake to cool slightly before slicing.

Caramel Apple Pound Cake

8 ounces cream cheese, softened at room temperature
1 package Wind and Willow Caramel Apple Cheeseball Mix
2 sticks of butter, softened at room temperature
1½ cups sugar
1 cup firmly packed light brown sugar
5 large eggs
1 ½ teaspoon vanilla extract
1 cup self-rising flour
2 cups all-purpose flour
¾ cup milk

Preheat oven to 325. Grease and lightly flour a Bundt pan. Combine the cream cheese and the caramel apple mix packet from the Wind and Willow package. Add the butter and continue to cream until smooth. Add sugar and brown sugar. Beat well. Add the eggs, one at a time, beating well after each addition. Add vanilla and mix. Combine the self-rising flour with the all-purpose flour and stir to mix. Add to the creamed mixture alternately with the milk. Beat well. Spoon about half of the batter into the prepared pan. Sprinkle the packet of graham crunch topping from the Wind and Willow mix over the batter. Carefully spoon remaining batter over top. Bake for 1 hour 10 minutes or until a toothpick comes out clean when inserted into center of cake. Remove from pan immediately.

NOTE: Wind and Willow products can usually be found in kitchen and gourmet gift shops. For more information, go to www.windandwillow.com or call 888-427-3235.
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The Gourmet Touch: Fancy up pound cake with caramel apple by Prudence Hilburn
Special to The Star

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