Miniature Rosemary-Citrus Pound CakesMakes 12 individual pound cakes 3 cups all-purpose flour 2. In a large bowl, sift together the flour, rosemary, lemon zest, salt, and baking powder; set aside. In a separate large bowl and using an electric mixer at high speed, beat together the butter and shortening until light and fluffy, about 6 minutes. 3. Reduce mixer speed to medium, and gradually add the sugar. Add the eggs one at a time, beating well after each addition. 4. In a medium bowl, combine the milk and lemon juice, and let stand for 5 minutes. Alternately add the flour mixture and milk mixture to the butter mixture, beginning and ending with the flour mixture. Divide the batter evenly among the prepared pans. Tap pans against the counter to release any trapped air bubbles. 5. Bake for 35 minutes, then cover pans with aluminum foil, and bake for 25 to 30 minutes more, or until a wooden pick inserted near the centers comes out clean. 6. Cool the cakes in pans for 20 minutes. Remove from pans, and transfer to a wire rack to cool completely. In a small microwave-safe bowl, combine the marmalade and water; microwave on HIGH in 30-second intervals until melted. Pour the marmalade glaze evenly over the pound cakes. Garnish with sugared orange zest, if desired. .....................................................................................................................Additional RecipesMacadamia Sugar CookiesSun-Dried Tomato Crostini Chilled Mango Lassi Soup Creamy White-Bean and Sage Soup Aunt Glo's Pecan Balls Pecan Tassies Miniature Rosemary-Citrus Pound Cakes Lemon Curd Strawberry-Lavender Scones Hazelnut and Fig Tartlets Sticky Toffee Pudding Spun Sugar Bowls The Adolphus' Curried Chicken Salad Vanilla-Caramel Ice Cream Cucumber Melon Salata Smoked Trout and Roasted Beet Tea Sandwiches |
 |
© 2009 Hoffman Media LLC. All rights reserved. Privacy Policy