I am a grandmother of 11 grandchildren (from 21 - 5; 6 boys and 2 girls). Their birthdays were getting a little expensive for me, since I always purchased their birthday cakes. In my church there is a sister that is a baker. I asked her if she taught baking, and she did and I took 2 classes with her. Wow, I was hooked! That was 3 years ago. I have taken classes online with different designers and looked at a lot of videos. I taught myself to do figures and also taken classes to better myself. I love baking and decorating. I have met many great, loving, and giving people on this baking and decorating journey. Now I teach the Wilton Courses, and I love it!
My favorite recipe is the Puertoriquen Pound Cake pronounced Ponque. I like it because you can flavor it in many ways. One of the ingredients is cream cheese. I have made it using the Honey Walnut Philadelphia Cream Cheese and adding a little liquor. It's great. I have also flavored it with brandy, rum, and other flavors. I also like it because you can carve it without it breaking apart. It holds up well. This recipe is used a lot in Puerto Rico. I was given this recipe when I took a course with a designer in Peurto Rico over the internet.
Puertoriquen Pound Cake (pronounced Ponque)
3 1/2 cups cake flour (Swans Down)
2 TBSP. sugar
1 lb butter or margarine
8 oz. cream cheese
10 large eggs
1 tsp. water
1 tsp. flavoring of choice
Syrup:
2 cups water
1 cup sugar
1 tsp. vanilla
1 tsp. flavoring of choice
Preheat oven to 350F. Prepare cake pans (one 10" 3" deep pan). Measure out all the ingredients. Crack eggs in a bowl and set aside. Cream the butter along with the cream cheese and sugar until fluffy and lightens in color. It will be creamy.
Add the flour and water along with the vanilla at low speed. Mix only until incorporated. Do not overmix. Make sure to periodically stop the mixer and scrape the sides and bottom of the bowl. Add the eggs while mixing continuously at medium speed. The batter will be smooth and creamy.
Pour into prepared pans and place in oven for about 60 minutes or until toothpick inserted near center comes out clean. Turn out of pans and let cool completely. Cover in plastic wrap and foil, then place in the refrigerator overnight. The next day, prepare the syrup and poke holes into cake. Pour syrup over the cake.
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