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| Summer Food Fair Recipes | |
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| White Nectarine Pound Cake | |
| 2 Cps. All Purpose Flour 1 Tbl. Baking Powder 1/2 Tsp. Salt 1/2 Lb. Unsalted Butter, room temperature 1 1/2 Cps. Sugar 2 Ex. Lg. Eggs, room temperature 1 Cp. Sour Cream 1 Tsp. ALMOND EXTRACT** 3/4 Cp. STONEWALL KITCHENS WHITE NECTARINE JAM** plus 2 Tbl. for top of cake 1 Tsp. Grenadine |
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| Preheat oven to 350. Butter & flour Nordicware 12 Cp. Bundt Pan** Sift together the flour, baking powder, & salt in a medium bowl. Using an electric mixer beat butter in a large mixing bowl until soft & creamy. Add the sugar slowly & beat until fluffy. Beat in eggs, one at a time. Add the sour cream, almond extract, & beat until the mixture is smooth. Turn the mixer to low, add the flour mixture, and beat just until incorporated. Transfer 1/2 cp. of the batter to a small mixing bowl & set aside. Pour the remaining batter into prepared pan & smooth top. Make a 1" trough in the center of the batter all the way around the pan. Add 3/4 cp. of white nectarine jam & mix with grenadine into the reserved batter & whisk until thoroughly combined. Spoon the nectarine batter evenly into the trough. Bake 1 hour, or until cake begins to pull away from the sides of pan and a cake tester inserted in the center comes out clean. Cool the cake in pan 15 mins., then invert cake onto a wire rack. Cool completely, then brush 2 Tbls. of melted white nectarine jam on cake. Enjoy! **AVAILABLE AT ADVENTURES IN COOKING |
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Copyright 2008 Adventures in Cooking, Inc. All rights reserved. |