Skip to main content

Huckleberry Pound Cake

By

I decided on a simple pound cake to highlight the distinctive flavor of our freshly picked huckleberries. I began with Nick Malgieri's Classic Pound Cake recipe in Perfect Cakes. You almost don't need a recipe since it's based on the classic proportions of a pound of each ingredient - butter, sugar, flour, and eggs - but this dosen't make such a large cake.

2 C softened butter
1 C organic granulated sugar
2 t liqueur of your choice (I used a passionfruit liqueur)
5 large eggs
2 C white whole wheat flour
1-1/2 C fresh huckleberries

Preheat oven to 325 degrees. Beat the butter and sugar together. Add liqueur and eggs. Gently fold the flour into the batter. Once the flour has been completely absorbed, use a rubber spatula to incorporate the fresh huckleberries into a batter. Pour into a buttered loaf pan. Bake for 75-90 minutes until the cake is well-risen and the top cracked. Cool cake in pan for a few minutes before unmolding it onto a rack and turn right side up to finished cooling.
Labels:

Comments

  1. Jenn EricksonSeptember 7, 2011 at 5:41 PM

    Gotta ask -- where do you find your Huckleberries? We're always eager to find a new source. We typically pick ours in the "dog park" off of Congress in PG.

    Your pound cake sounds perfect!!

    ReplyDelete
  2. Camilla M. MannSeptember 7, 2011 at 11:04 PM

    Jenn, we picked ours at the top of Huckleberry Hill above Veterans Memorial Park. I didn't know about the dog park!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more