Monday, November 27, 2006

Peppermint Chocolate Pound Cake © 1992

3 cups plus 2 Tbl. All Purpose Flour, sifted
3 tsp. Baking Powder
1 tsp. salt
2/3 cup Unsweetened Cocoa Powder, unsifted
1 cup Unsalted Margarine (or Butter), softened at room temperature

3 cups Granulated Sugar
4 large Eggs, at room temperature
1 Tbl. "Adams Best" Vanilla
1 tsp. "Adams" Butter Flavoring
1 Tbl. "Adams" Chocolate Extract
2 tsp. "Adams" Peppermint Extract
1 1/2 cups Milk, at room temperature
1/4 cup Sour Cream, at room temperature

Preheat oven to 325 degrees. Lightly grease and flour a 10 inch tube pan. Line the bottom with a circle of waxed paper cut to fit pan. Grease the waxed paper. Sift together flour, baking powder, salt, cocoa. Set aside. Cream margarine at high speed for 3 minutes. Add sugar to margarine 1 cup at a time, beating well after each addition. Beat in eggs, one at a time. Continue beating for at least 3 minutes after adding the last egg. Add "Adams Best" Vanilla, Adams Butter Flavoring, Adams Chocolate Extract, Adams Peppermint Extract. Reduce speed to low. Alternately add the sifted dry ingredients (1/3 at a time) with the milk (1/2 at a time). Add sour cream. Beat for 4 minutes at low speed. Carefully pour and scrape batter into tube pan. Gently shape and tap pan to level batter. Bake on the lower third level rack for 75 to 90 minutes, or until toothpick inserted into center comes out clean. Allow to cool in pan for 5 minutes. Carefully invert on rack to remove from pan. Remove waxed paper. Allow to cool completely.

Adams Extract

3 Comments:

Anonymous Anonymous said...

Yow, I really feel old when a recipe from the 1990's qualifies as "retro." Other than the fact that this recipe was obviously written to sell Adams Extracts, what exactly is old-fashioned about this recipe? It sounds like a really good Christmas cake!

3:22 PM  
Blogger Kirkkitsch said...

Anonymous-
Welllll, it's not technically retro, but I do like to post recipes that I think look/sound good. I stumbled across this one recently while doing a late Spring Cleaning and thought I'd post it, what with it being close to Christmas et al.

As for it qualifying as 'old-fashioned,' I guess it would qualify since the recipe doesn't list calories, carbs, or use sugar substitutes like most recipes today that seem to eke all the fun out of cooking (If you don't believe me, watch any show on Food Network and see all the low-cal "alternatives" everyone seems to be harping on this Thanksgiving/Christmas). This blog is not "politically-correct" in that sense. You won't find any "low-cal", "sugar-free", and/or "low-carb" nonsense here. You can find that disposal fodder anywhere online or off. These recipes are the real deal. ;D

5:06 AM  
Blogger Terri said...

Making a cake from scratch instead of from a mix is definitely old fashioned.

5:51 AM  

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