Black Pepper Pound Cake With Creamy Almond Glaze Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in pepper and extract. Add eggs, one at a time, beating very well after each addition. Add flour alternately with cream and mix well., Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• 1. PREHEAT OVEN TO 325 DEGREES F. Spray 12 cup bundt pan liberally with non stick cooking spray. Then sprinkle SLICED almonds on bottom of pan and set aside.
• 2. In a large mixing bowl cream together the cream cheese and butter until light and fluffy.About 3 to 4 minutes. Gradually add sugar and beat well after each addition.
• 3. Add eggs one at a time, until well blended. Then add the almond extract and almond liqueur. Blend well.
• 4. Gradually add the flour a little at a time, beating well after each addition. Then pour batter into prepared bundt pan. Bake at 325 degrees for 90 minutes or until toothpick inserted into center of cake comes out clean. Leave in pan to cool.
• 5. FOR THE GLAZE:Mix all glaze ingredients in a medium sauce pan, and stir until butter melts and sugar dissolves. Heat until mixture becomes syrupy, for about 3-5 minutes.
• 6. Poke holes in cake with skewer or large tined fork. GRADUALLY pour about half of glaze over cake and allow it to soak in a little at a time. Then invert cake onto serving platter, poke holes in this side, and gradually pour the remaining glaze over top of cake.
• 7. NOTE: This glaze was created from my Rum Butter glaze recipe, I just substituted Almond Liqueur for the Rum and kept the other ingredients the same.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
• Trim and discard the stalks from the figs. Slice the figs in half lengthwise, and place them in a small bowl. Sprinkle the pepper and 2 tablespoons sugar over the figs, and toss to coat well.
• In a large mixing bowl, whisk the flours, baking powder, baking soda and salt. Sift twice through a fine mesh sieve to remove any clumps and return to the large bowl. In a medium bowl, whisk melted butter, 1 1/2 cups sugar, eggs and yogurt until smooth and combined. (It will be very thick.) Whisk in the almond extract.
• Make a small well in the center of the dry ingredients, and pour in the whisked liquid ingredients. Using an outward-to-inward circular motion, fold with a spatula until the mixtures are completely combined, and no visible flecks of dry ingredients remain. Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Top the cake with the sliced figs with the cut sides facing up.
• Bake cake until the surface is golden brown and the figs release their juices and turn slightly caramelized, about 1 hour, rotating halfway through baking. If it's browning too quickly, loosely tent the cake with foil. The cake is done when a skewer inserted in the center of the cake comes out clean. Remove the baked cake and let cool for 15 minutes.
• As the cake cools, prepare the tamarind glaze: In a medium bowl, whisk the confectioners' sugar, tamarind paste and oil until smooth. If the glaze is too thick, it can be thinned by adding a teaspoon or two of water.
• Once the cake has cooled for 15 minutes, pour the glaze over, and serve warm or at room temperature. Refrigerate any leftovers and eat within 3 days.

Steps:

• In a large mixing bowl, cream the butter and sugar.
• Beat in pepper and extract.
• Add eggs, one at a time, beating very well after each addition.
• Add flour alternately with cream, mix well.
• Pour into a greased and floured 10" fluted tube ban.
• Bake at 325 for 70-75 minutes or until toothpick comes out clean.
• Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
• Dust with confectioners sugar.