*  Exported from  MasterCook  *

                   Pound Cake With Brandy & Lemon Cream

Recipe By     : Ellen Szita
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cake:
   1       lb           Unsalted buffer (460 g)
   3       c            Powdered sugar (300 g)
   3       c            All purpose flour (300 g)
   6                    Eggs
   1       ts           Vanilla extract
   1       ts           Almond extract
     1/2   c            Brandy (80 ml)
   1       pn           Salt
                        Lemon Cream:
     1/2   ts           Saffron threads
     1/3   c            Sugar (65 g)
     1/4   c            Lemon juice (60 ml)
   2                    Eggs
   4       tb           Butter -- in pieces
   1                    Lemon -- zest of

  There are many historical references to saffron cordials made by
  prolonged steeping of the spice in brandy and other alcohol. I have
  been making this brandy cake for years and decided to try it with
  saffron. It did not work; the saffron did not come through at all.
  My tasters loved the cake, however, and suggested the saffron go in
  some kind of icing instead. Great suggestion.
  
  Cream butter and sugar, then add eggs, one at a time. Sift flour
  and add it gradually. Add remaining ingredients, mix just until
  combined. Preheat oven to 375°F (190°C). Bake in a greased and
  floured bundt or ring pan for about 50 minutes. Cool in pan for
  10 minutes, then on cooling rack.
  
  Lemon Cream:
  
  Steep saffron in lemon juice for 20 minutes. Whisk eggs and sugar,
  then add juice. Switch to non-wooden utensil and cook cream in top
  of double boiler until thick. Incorporate butter and cool before
  using.
  
  Recipe FROM: Wild About Saffron:
  A Contemporary Guide to an Ancient Spice, 1987
  
  Posted by: Stephen Ceideberg, Mar 30, 1993
 

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