http://revedecabane.com/?ower=trading-system-gratuito-valute&5e7=f0 This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #BrunchWeek recipes. All opinions are mine alone.
insättning via forex Pound cake is one of those not-too-sweet dessert breads that you can add a variety of toppings to, to your liking. If you are like me and you prefer your desserts more on the “very sweet” side, then adding a glaze or frosting is definitely one way to add some extra sweetness to light and fluffy pound cake. Oh, and if you add some champagne, too? Perfection.
http://uksestukseni.ee/?kamen3=opzione-call&10c=e1 Because #BrunchWeek sponsors introduce us to products we may not have had the opportunity to try yet, I find myself always trying to find a way to utilize them during this week. When I heard that Nielsen-Massey was sending us rose water, I was intrigued. You see, I’ve never used or tasted anything with rose water in it, before. So, that means I had to find a way to use it, right?? Right. And find a way, I did!
I already had this champagne pound cake on my list to make, but something told me that I could find a way to incorporate the rose water into it. I was either going to really enhance the taste, or totally ruin it. But I was going to give it a shot, either way. I also opted to use their pure almond extract instead of vanilla. Definitely a good call, there.
One of my besties told me that she’d heard rose water was finicky…meaning that if you weren’t careful, you could put too little in and not really be able to taste it at all, or put too much and it overpower everything else. I took that into account when I was deciding how much to put in the frosting, and I’m glad I did. Because I can see how it could easily be too much, if you aren’t careful! However, a teaspoon was just perfect and gave the frosting a subtle floral taste to go with the champagne and almond flavors!
And of course, no pound cake or frosting would be complete without the use of Dixie Crystals granulated and powdered sugars! They are always so generous with their sponsor gifts, and we are all so appreciative!!
As I mentioned above, I decided to add the rose water to the icing, along with champagne, to give just a hint of that floral flavor, which I think really made for a unique brunch dessert option. I can just see a dessert table, with fresh rose petals sprinkled on the table surrounding the pound cake display. Have you ever smelled rose water? Because it really is just like roses in a jar!
And I’m not sure what it is about the champagne and those bubbles, but it definitely added a special something to otherwise ordinary pound cake. Light and fluffy, with a hint of sweetness in the cake, and a heap of sweetness in the glaze and frosting! And since it has champagne in it, that automatically makes it fancy, right? Fancy enough for your Mother’s Day brunch? Yep. I do believe so. Don’t just take my word for it, though. Try it and see!!
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven’t already – enter the giveaway drawing!! There are some amazing prizes to be had y’all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.
Pound cake gets an upgrade with bubbly champagne in the batter and the glaze, and an extra touch of fancy with a rose water and champagne frosting!
- 1 1/2 cups white whole wheat flour (you can use all purpose flour, if you prefer)
- 1 tsp baking powder
- 1/4 tsp salt
- 7 Tbsp unsalted butter , melted
- 1 cup granulated sugar
- 3 eggs
- 1 Tbsp Nielsen-Massey Pure Almond Extract
- 1/2 cup champagne (still bubbly)
- 1/3 cup granulated sugar
- 1/3 cup champagne
- 1 cup powdered sugar
- 1 Tbsp heavy whipping cream
- 1-2 Tbsp champagne
- 1 tsp Nielsen-Massey Rose Water
Preheat oven to 350°F. Spray a 9x5 loaf pan with nonstick cooking spray with flour, or grease and flour it.
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Mix melted butter and sugar together in a large bowl. Stir in eggs, one at a time, then stir in the pure almond extract. Add champagne and dry ingredients and stir until just moistened. Pour into prepared pan.
Bake for 35-45 minutes, or until a toothpick comes out clean. (Mine took about 45 minutes - so just keep an eye on it starting at about 35 minutes.)
While the cake is baking, heat the sugar and champagne for the glaze in a small saucepan over medium heat, until it boils. Boil for 1 minute, then remove from heat and set aside.
Once the cake is done, allow to cool for 15 minutes in the pan. Use a butter knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet or cutting board (something to catch the glaze and frosting drippings.) Use a pastry brush to generously brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
To make the frosting, whisk the powdered sugar, heavy whipping cream, 1 tablespoon of champagne and the teaspoon of rose water. Add more champagne as needed, to achieve your desired frosting thickness. I like mine fairly thick, but still easily pourable. Spoon the frosting over the top of the cake and spread to evenly coat. Allow to set, either at room temp or in the fridge (fridge is quicker, of course.)
Adapted from: Crazy for Crust
forex grafici Take a look at what the #BrunchWeek Bloggers are creating today!
http://www.maheronline.org/?chepyrne=beste-norske-datingsider BrunchWeek Beverages:
Almond Joy Iced Coffee from Hardly A Goddess
Rose Water & St. Germain Champagne Cocktail from The Barbee Housewife
forex in italiano BrunchWeek Breads, Grains and Pastries:
Apple Banana Streusel Bread from Family Around the Table
Crispy Apple Cheesecake Danish from A Kitchen Hoor’s Adventures
Gooey Lemon Blueberry Pull-Apart Bread from Girl Abroad
German Apple Pancake from Sew You Think You Can Cook
Overnight Raspberry French Toast from Hezzi-D’s Books and Cooks
Peach Custard Tart from The Redhead Baker
Pecan Gingerbread Buns from Jane’s Adventures in Dinner
Pineapple Sweet Rolls from Cooking with Carlee
Raspberry and Chocolate Grilled Cheese from Brunch-n-Bites
Cinnamon Apple Sourdough Waffles from My Catholic Kitchen
Southwestern Style Farro Breakfast Bowl from Cooking in Stilettos
navigate here BrunchWeek Fruits, Vegetables and Sides:
Apple & Grape Breakfast Salad from The Chef Next Door
Cheddar Broccoli Soup from Cindy’s Recipes and Writings
Fully Loaded Stuffed Potatoes from A Day in the Life on the Farm
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.