Mosaic Baked Alaska, Part II - The Pound Cake Base

How many times a day do you hear, "Mom, it's not fair!"?!? Those four words are like fingernails on a chalkboard to me. And it was levied against me this evening when Dylan started to work on the ice cream dome for Nonna's birthday Baked Alaska. Fine, Riley, make the cake part!

The Pound Cake Base...

I decided to use the Sour Cream Pound Cake from Nick Malgieri's Perfect Cakes cookbook...and add lychee liqueur in lieu of some of the other extracts. Other than that, and cutting the sugar a tad, I followed the recipe fairly closely. Or rather Riley followed it fairly closely. I laughed aloud at Riley's glee in cracking eggs. He thought that was hilarious. Gratefully, he had six to crack.

3 C flour

1/2 t baking soda

2 sticks butter, softened

2-1/4 C organic granulated sugar

1 t pure vanilla extract

1 T lychee liqueur

6 large eggs

8 oz sour cream

Preheat the oven to 350 degrees. In a large bowl mix the dry ingredients. Stir in wet ingredients and blend till just moistened. Scrape batter in to a parchment-lined baking dish. And bake for 75-90 minutes until the cake is well-risen, cracked on top, and a golden color. Cool completely, then wrap in plastic wrap and freeze overnight.

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