Pound Cake with Currant Glaze
A rich vanilla cake with a tart currant glaze. If you are looking for food suggestions for The Exiles, look no further!
Equipment
- Bundt or Tube pan
Ingredients
Cake
- 1 ½ cup butter (3 sticks) softened
- 8 oz cream cheese softened
- 3 cups sugar
- 6 eggs
- 1 ½ tsp vanilla extract
- 3 cups flour
- ¼ tsp salt
Glaze
- ½ cup currant jam or jelly
- 1 cup confectioners' sugar
Instructions
Cake
- Preheat the oven to 325 degrees.
- Grease and flour a tube or Bundt pan. Set aside.
- Using an electric mixer, beat the butter and cream cheese until well blended and creamed. Add in the sugar, continuing to beat the mixture until it becomes fluffy.
- Add in the eggs, one at a time, continuing to mix well after each addition.
- Sift and add in the 3 cups of flour and the ¼ tsp of salt. Mix until incorporated.
- Pour batter into the prepared pan, smoothing the top. Bake at 325 degrees for 90 minutes or until a toothpick comes out clean.
- Cook the cake in the pan for 10 minutes, then turn out onto a wire rack to cool.
Glaze
- Mix 1-2 tbsp water and currant jam in a small sauce pan. Heat over low heat until both are liquid and well incorporated. Remove from heat.
- Whisk in the confectioners sugar, 1/3 cup at a time, allowing the residual heat to meld the mixture together.
- Allow to stand for 10-15 minutes until thickened to desired consistency.
- Pour over entire cake before serving or over individual slices.
