Wednesday, May 22, 2013

Cooking with Food Storage: Sour Cream Pound Cake

I got this recipe from my friend, Chef Tess. It is in her new cookbook, The Gourmet Food Storage Handbook. It is on page 200. (Link to the book is on the left in the box as well as at the bottom of this post.) When I first bought her book and did a book review (you can see that here) this cake was the first recipe I wanted to try. I have been quite busy the last few weeks and this cake has been on my mind. I am glad I finally got to make it! In her book, Stephanie's cake is a lemon sour cream with mixed berry cream glaze. This post is my interpretation of Stephanie's recipe.

Let me start by saying that I didn't have the correct ingredients to make a lemon cake so I substituted orange instead. Here is a picture of the final results.

Here is the recipe with my changes:
1 box of yellow white cake mix (In her book, Stephanie uses 4 1/2 cups of Honeyville yellow white cake mix).
3/4 cup lemonade powder (I substituted orangeade powder instead.)
1 cup powdered sour cream
1/2 cup powdered eggs
2 cups water

Even though I have been thinking about making this cake for a few weeks, it never occurred to me to check to see if I had a box of cake mix in my food storage! I didn't. I can't believe it, I am all ready to make the cake and no cake mix!! No need to worry, I have been a reader of Stephanie's blog for quite a few years. I remember that she had a homemade version of box cake mix on her blog. (You can see the original post here.) So, instead of using a box of cake mix, I made my own. Here is my interpretation of Stephanie's box cake mix recipe:

2 1/4 cups all purpose flour (I used half all purpose and half whole wheat.)
1/4 cup cornstarch
1 1/4 cups sugar
1 TBS baking powder
1/2 TBS salt
1/2 cup shortening or butter. (I used shortening. You can also use powdered butter or powdered shortening.)
1 TBS double strength vanilla (I forgot to add this - next time I will.)

The ingredients listed here are the equivalent of one box of cake mix. I started by mixing all the dry ingredients together. Then I added the shortening.

Stephanie said you can use a Kitchen Aid type mixer to blend it all together if you want to. For those who have been reading my blog for awhile, you know I don't have any electrical kitchen appliances, so I cut mine in with a knife. It didn't take very long. Here is a picture of mine almost done.

Once I had my 4 1/2 cups of cake mix,  I added the rest of the ingredients to make the sour cream pound cake. Stir each ingredient in well and eliminate any lumps you see as you stir it. Pay special attention to the powdered eggs because they tend to have a lot of lumps. When finished and you have eliminated all the lumps, add the water and mix by hand for 200 strokes.

Grease and flour a 9 inch-bundt cake pan. Pour the batter in and bake at 350 degrees for 55-65 minutes.  It was early evening when I made this cake and I did not have enough sun left in the day to use the Sun Oven. I used the kitchen oven instead. Mine baked for one hour. Let it cool in the pan for 20 minutes before inverting. Here is a picture of mine when it was done.

While the cake was cooling, I made the glaze. In Stephanie's book, the mixed berry cream glaze uses the Honeyville wild berry smoothie mix. I must say, I have this mix and it is fabulous! However, I didn't think it would go well with an orange cake so I omitted this ingredient. Here is the recipe for the glaze with my changes:

1/2 cup margarine powder (I used butter powder.)
1 scoop of Honeyville wild berry smoothie mix (I omitted this.)
1/4 cup lemonade powder (I used orangeade powder.)
1/2 cup powdered sugar
1/4 cup hot water
1 tsp vanilla
1 tsp orange flavoring (This is not in the original recipe but I added it in place of the smoothie mix.)

Combine the dry ingredients and run through a sifter if necessary. I eliminated the lumps by hand with a fork. Add the hot water, vanilla and orange flavoring. Stir until smooth.

Drizzle glaze over the cake. Have a slice!

Wow, was it good!

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