Frangelico Black Walnt Sour Crm Pound Cake Supreme Recipes

BLACK WALNUT POUND CAKE

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder; add alternately to creamed mixture with milk and extracts, beating on low speed just until combined. Fold in nuts. , Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour 25 minutes or until a toothpick comes out clean. Cool on a rack for 10 minutes before removing from pan to cool completely., In a small bowl, combine frosting ingredients; spread over cake.

SOUR CREAM POUND CAKE

Steps:

• Preheat your oven to 325 degrees Fahrenheit. Prepare a bundt pan by using a paper towel to coat the inside with shortening and a light dusting of flour (or granulated sugar) over that. Avoid using butter, as the milk solids in butter will cause your cake to stick instead of release.
• Sift together the flour, baking soda and salt and set aside.
• In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition.
• On low speed add in the flour mixture and sour cream, alternating between the two. Add the vanilla and mix until just barely combined. Pour batter into prepared bundt pan and bake for about 80 minutes, or until a toothpick comes out completely clean.
• Let the cake cool for a few minutes before turning the cake onto a cooling rack. Wait 5-8 minutes before trying to lift the pan off of the cake. Allow to cool completely.
• Dust with powdered sugar or the glaze of your choice and enjoy.

FRANGELICO BLACK WALNT SOUR CRM POUND CAKE SUPREME

Steps:

• 1. Our Reunion is not until the end of July this year, so this was a trial run. IT WORKED LIKE A CHARM, CAN'T WAIT TO SHARE THIS RECIPE WITH THE FAMILY. preheat oven to 300 degrees F. Add softened butter and walnut oil to mixing bowl and beat till creamy. NOTE: THIS IS A VERY EXPENSIVE CAKE TO MAKE, BUT WORTH THE MONEY & YOUR EFFORTS.
• 2. Add both brown & white sugar to butter mixture and continue beating till blended.
• 3. Separate eggs into 2 separate bowls, Beat the egg whites to form a meringue, and set aside till needed.
• 4. In the bowl with the yolks, add the vanilla bean paste, & black walnut flavoring.
• 5. Then add the yolks with the flavoring one at a time to the sugar mixture, & beat until completely blended.
• 6. Next add the room temperature sour cream to mixture and continue beating to blend.
• 7. Stir in apple sauce and beat just until blended.
• 8. In a separate cup or bowl add the Frangelico and evaporated milk together.
• 9. SIFT 5 1/2 CUPS FLOUR WITH THE BAKING POWDER, BAKING SODA, SALT & COCOA into a medium size bowl. SAVE THE REMAINING HALF CUP TO COAT THE WALNUTS. Then alternate the flour mixture into the creamed mixture alternately with the liquid milk mixture.
• 10. When the batter reaches near the top of the mixing bowl, you will need to:
• 11. Switch to a much larger bowl and use a hand mixer and spatula to mix and fold.
• 12. Alternate remaining flour mixture, into the much larger bowl,
• 13. With remaining liquid mixture. Beat until it is completely mixed.
• 14. Combine 1/2 cup flour with the chopped black walnuts,then
• 15. Add coated walnuts to cake batter and then stir to blend with a large spatula or spoon.
• 16. Add the beaten egg whites into cake batter and gently fold into batter, going from top to bottom all the while you turn the bowl. Until all of the egg whites have been incorporated into the cake batter.
• 17. Spray cake pan liberally with Bakers Joy. Be sure to coat the entire tube of the pan and walls of the pan all the way to the top.
• 18. Pour batter evenly into cake pan, then smooth out the top with the back of your spatula. Place in 300 degree F. oven and bake for 1 hour and 55 minutes, at which time you should check cake to see if it is done by inserting a strand of spaghetti, or long wooden pick into cake, to see if it comes out clean. DO NOT OPEN THE DOOR DURING THE FIRST HOUR AND 15 MINUTES OF BAKING.
• 19. TO MAKE FROSTING: COMBINE BUTTER WITH POWDERED SUGAR, AND BEAT TILL BLENDED. THEN ADD THE softened CREAM CHEESE AND BEAT AGAIN, till mixture is smooth. Then add the crushed instant coffee granules, coffee flavor, black walnut flavor, & Frangelico, and beat well till blended together.
• 20. Add the fancy nut filling, beat to blend. Then add the evaporated milk one tablespoon at a time till desired spreading consistency is reached. Add the chopped black walnuts and stir to blend. Frost cake as desired.
• 21. Serve as desired. Refrigerate any left overs. Can store un used frosting in freezer for a later time if desired. I used chocolate covered raisins as a garnish, with additional walnuts, but that is optional.
• 22. PLEASE NOTE THAT IF YOU DIVIDE THIS RECIPE IN HALF YOU WILL NEED TO CUT THE BAKING TIME, YOU WILL NOT NEED 1 HOUR AND 55 MINUTES TO BAKE HALF OF THIS RECIPE. PLEASE CHECK AFTER THE FIRST HOUR AND 15 MINUTES, THEN REPEAT AGAIN AFTER AN ADDITIONAL 10 MINUTES OR SO if not fully baked.

FRANGELICO POUND CAKE

Steps:

• 1. Preheat oven to 325F-beat butter and cream cheese at medium speed with mixer until creamy-gradually add sugar, beating at medium speed until light and fluffy-add liqueur and vanilla, beating just until blended-gradually add flour to butter mixture, beating at low speed just until blended after each addition.
• 2. Add eggs, one at a time, beating at low speed just until blended after each addition-pour batter into a greased Bundt pan.
• 3. Bake at 325F for one hour and five minutes - one hour and ten minutes or until a long wooden pick inserted to the center comes out clean.
• 4. During the last ten minutes of baking prepare the Frangelico glaze-remove cake from the oven and gradually spoon the glaze over the cake in pan (continue to spoon the glaze over the cake until all the glaze is used, allowing it to soak into the cake after each addition) Cool cake completely in pan ( about one and a half hours)
• 5. bring all ingredients of glaze to a boil in a small sauce pan on medium heat-stir often; reduce heat to medium-low and boil, stirring constantly, 3 minutes, remove from heat and use immediately

BLACK WALNUT POUND CAKE WITH FROSTING

Steps:

• Oven at 325º F.
• Cake:.
• Cream butter and shortening.
• Add sugar and cream together.
• Add eggs 1 at a time, beating well after each.
• Add sour cream and mix together.
• Add baking powder to flour.
• Add to creamed mixture, alternating flour mixture and milk.
• Add flavorings and mix well.
• Mix in chopped black walnuts by hand.
• Pour into a greased and floured 10 inch tube pan.
• Bake for 1 hour, turn down oven to 300ºF for 30 minutes more.
• Remove and cool.
• Frosting:.
• Cream butter and cream cheese.
• Add flavoring and powdered sugar.
• Mix nuts in by hand. Mix well.
• Put on cooled cake.

SOUR CREAM WALNUT CAKE

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.