Ok, so its a well known fact that I have some sort of hyperactivity when it comes to baking. How, you ask? Well, I can never stop with just one recipe for a particular item. If I see a new recipe, I have to try it, even if I already have a "favorite, go-to" for that kind of food. I mean, how many times does a person need to try a new pound cake recipe, right? I know, I really don't know. How many times is enough, until you say "Ok, I think we really nailed it this time." Well, I guess if I reach that point, I'll be sure to let you know. In the meantime, I'll keep on baking. Why am I telling you this now? Because, I think I am up to recipe # 8 or #9 for trying out different kinds of pound cakes. I like how pound cakes are basic and simple (no egg seperating here!), and you can easily switch them up by adding some chocolate chips or a cinnamon swirl. Pound cakes even make a great batter for a birthday cake. So here is my latest pound cake, and I am happy to say that I am pretty sure we are reaching the end of my pound cake journey. But I can't say that for sure, I never know what pound cake recipe is lurking around the corner, waiting for me to discover it. What? I should stop now before they cart me off to the looney bin? Ok, here's the recipe:
Cinnamon Swirl Pound CakePreheat oven to 350° F . Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter or margarine, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Let the batter beat on high for 20 minutes. (Its really important to let it beat for a long time- it gives the crumb a great texture) With the mixer on low, mix in the 1/3 of the flour mixture. Pour in half of the milk mixture, another 1/3 of the flour, the remaining milk and the remaining flour. Don't over mix the batter- mix just until everything is combined. Pour half of the batter into prepared pan. Sprinkle the cinnamon mixture, and spread remaining half on top. (The batter is slightly too much for a 10 inch bundt, so I filled it to the top, and made a few cupcakes as well.) Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Mix together 1 cup powder sugar, and approximately 2 tablespoons milk- just enough milk until the mixture is pourable ( it should look like Elmers glue) . If its too thin, the glaze will be transparent. Pour over cake when cool.
For a chocolate chip pound cake, skip the cinnamon swirl part and fold in 1 cup mini chocolate chips.