July Pound Cake of the Month: Pina Colada

One of my goals for 2014 is to bake a different pound cake each month of the year.

Both of the pound cakes I’ve made this summer have been inspired by refreshing summer drinks. In June, I baked a Lemonade Pound Cake, the least favorite of the year; and this month I tackled a recipe based on a favorite summer beverage of adults…a Pina Colada Pound Cake. This one did not disappoint!

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I found the original recipe on Shugary Sweets, a blog devoted to “easy to make dinners and desserts, along with a few ‘over the top’ sweets” written by a mom of four. While I’d make some minor changes in the recipe, the Pina Colada Pound Cake not only tasted great, but looked just as good as the photographs on the Shugary Sweets site. That’s the sign of a well written recipe!

The first step of the recipe calls for the coconut to be toasted for 30 minutes in a 225° oven. While the coconut was toasting, I made the batter for the cake, step 2 of the recipe. According to Shugary Sweets, the cake preparation should take about 15 minutes, but it took me a full 30 minutes which worked out pretty well since I needed to wait for the coconut to come out of the oven anyway.

Ingredients:

Step 1

  • 1/2 cup sweetened coconut (half as much as original recipe)

Step 2

  • 1 cup unsalted butter, softened
  • 3 cups granulated sugar
  • 5 eggs
  • 3 cups flour
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sour cream
  • 1 cup crushed pineapple, drained
  • 2 tsp rum flavoring

Step 3

  • 2 Tbsp milk
  • 2 cups powdered sugar
  • 1/2 Tbsp rum flavoring (different than the original recipe)
  • 1/2 cup sweetened, toasted coconut (different from original recipe)

I found the cake did not need to bake an hour and 25 minutes in my oven. I set the timer for 1 hour 15 minutes, and it was ready so make sure you check early in case your oven bakes more quickly like mine.

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The glaze was by far the best consistency of any I’ve made up to this point, yet it’s the one part of the recipe I’d change. The original recipe called for one tablespoon of rum flavoring, but I felt the taste was too strong. To compensate, I doubled the recipe to cut the rum in half. Next time, I’ll reduce the rum flavoring to 1/2 tablespoon, and I wonder if using rum instead of rum flavoring would work just as well…it would definitely be cheaper. I also changed the amount of coconut to 1/2 cup since I used less than half of what I toasted.

Click here for the Pina Colada Pound Cake recipe as found on Shugary Sweets, and while you’re there, you may find a couple more recipes to try. I’m thinking about the mango salsa!

 

June Pound Cake of the Month: Lemonade

One of my goals for 2014 is to bake a different pound cake each month of the year.

Lemonade Pound Cake. What could be more perfect for a summer pound cake recipe! After all, lemonade and summer are a match made in heaven.

I found several recipes for pink lemonade pound cake and finally decided to try one that uses a box cake as the base. This worked well for the Red Velvet Pound Cake I made in April so I decided to give it a go.

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The recipe called for lemon cake mix, lemon pudding mix, and the special ingredient: pink lemonade frozen concentrate.

After removing the cake from the oven, I poked holes in the bottom of the cake before removing it from the pan and poured the thawed lemonade concentrate mixed with sugar over the cake.  According to recipe this not only adds flavor but makes for a moist cake.

It did make a moist cake, but it was not a dense cake like you’d expect from a pound cake.

I found three frosting/glaze recipes, and obviously I didn’t choose the best one since it had to be microwaved to thin enough to pour over the cake. Worst of all, the flavor was just ok.

I ate one slice of the Lemonade Pound Cake, but it wasn’t worth the calories for a second. Definitely a disappointment, but this is the first of the six pound cakes I’ve made this year that’s been a disappointment. Not too bad.

I’ve included the recipe, but I’d suggest the Lemon Lime Pound Cake or Lemon Blueberry Pound Cake as better alternatives to a yummy summer cake.

Ingredients:

  • 1 box lemon pound cake mix
  • 1 small box lemon instant pudding mix (I used sugar free since that’s all I could find.)
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup frozen pink lemonade concentrate
  • red food color (about 15 drops to get desired pink color)
  • 1 cup frozen pink lemonade concentrate mixed with 1/2 cup granulated sugar (set aside until after cake is baked)
  • Reserve remaining lemonade concentrate for frosting/glaze.

Directions:

  1. Preheat oven to 350° and spray 10 cup bundt pan with no stick baking spray.
  2. Combine cake mix, pudding mix, eggs, oil, milk, and lemonade concentrate until smooth.
  3. Pour batter in prepared pan and bake for 45-60 minutes. (The original recipe called from 50 minutes and that was too long for my oven.)
  4. Let cool for about five minutes and then poke holes throughout the cake with a skewer and pour or spoon the lemonade/sugar mixture over the cake. (DO NOT REMOVE CAKE FROM PAN. YOU WILL POKE HOLES ON WHAT WILL BE THE BOTTOM OF THE CAKE.)
  5. Remove cake from pan after about 20 minutes and then frost when completely cooled.

Frosting/Glaze Directions:

  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 2-3 Tablespoons lemonade concentrate
  • red food coloring

Mix 1 stick of softened butter with 2 cups of powdered sugar until smooth. Add 2-3 Tablespoons of lemonade concentrate and 5 or 6 drops of red food coloring. Add an additional cup of powdered sugar.

I had to heat in microwave so I could spoon glaze over cake. Next time, I’d melt the butter first and then add powdered sugar and lemonade or look for a different recipe.

But to be honest, this isn’t a cake I’ll bake again. I’m sharing only because it’s part of my goal of baking a new pound cake every month this year, and it seems reasonable to share the failure as well as the success.

If you’ve baked this cake with success, please share your secret in the comment section below. Maybe you can convince me to try your recipe!