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RECIPES
31
RECIPES
30
Cream Cheese Pound Cake with cherry sauce
Pound Cake
Default Mode and Temperature: Pure Convection
™
/325˚
Suggested Time: 50-60 minutes
Tips: Use 9x5" loaf pan. Use rack position 2. For two pans, use rack positions 1 and 4.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#7 Pound Cake
This Dacor Guide function works for either homemade or boxed-mix pound cakes.
Nonstick cooking spray
1
⁄
2
pound butter (2 sticks), softened
1
⁄
2
cup vegetable shortening
(1) 8 ounce package cream cheese, softened
3 cups granulated sugar
Dash of salt
6 large eggs
3 cups cake flour
2 Tablespoons vanilla extract
Cherry sauce (recipe follows)
Adjust oven rack to position 2. In Dacor Guide, select Pound Cake. Allow oven to preheat. Spray (2) 9 x 5 inch loaf pans with
nonstick cooking spray. In a large mixing bowl or an electric mixer, combine butter, vegetable shortening, cream cheese, sugar and
salt. Mix together until well creamed. Add eggs 1 at a time mixing after each addition. Add flour 1 cup at a time. Add vanilla and
combine. Divide batter into loaf pans. Place in oven and set timer for 50-60 minutes. Bake until golden brown. Serve with Cherry
sauce, if desired.
Makes 2- 9x5 loaves.
CHERRY SAUCE
1
⁄
2
cup granulated sugar
2 Tablespoons cornstarch
1
⁄
2
cup water
2 cups frozen pitted tart cherries
1 Tablespoon cherry liqueur or orange juice
In a medium saucepan, stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir over medium heat till thickened
and bubbly. Cook and stir for 2 minutes more. Remove saucepan from heat.
Stir in liqueur or juice. Serve warm.
Makes 2 cups sauce.
Basic Angel Food Cake
Angel Food Cake
Default Mode and Temperature: Pure Convection
™
/350˚
Suggested Time: 25-35 minutes
Tips: Use 10" tube pan. Use rack position 2.
Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#8 Angelfood Cake
This Dacor Guide function works well for both boxed and homemade angel food cake mixes.
1
1
⁄
2
cups egg whites (10-12 large eggs), at room temperature
1
1
⁄
2
cups sifted powdered sugar
1 cup cake flour
1
1
⁄
2
teaspoons cream of tartar
1 cup granulated sugar
1 teaspoon almond extract
Adjust oven rack to position 2. In Dacor Guide, select Angel Food Cake. Allow oven to preheat. Sift powdered sugar and cake flour
together. Add cream of tartar to whites. Beat with electric mixer until soft peaks form. Gradually add granulated sugar, beating until
stiff peaks form. Add almond extract. Fold dry mixture into whites
1
⁄4 at a time. Stir with a whisk to incorporate fully. Pour into
ungreased
10" tube pan. Using a rubber spatula, cut through batter to get rid of air pockets. Place in oven and set timer for 25-35
minutes. Bake until risen and browned. Top should spring back and should not be sticky in the folds.
After Baking: Immediately invert on rack, leave in pan. Cool thoroughly. Loosen sides and remove cake. Let cool and slice to serve.
Makes 1-10 inch cake (about 12 slices).
Variations:
Chocolate Angel Food Cake: Substitute
1
⁄4 cup of cocoa for
1
⁄4 cup cake flour.
A Tablespoon of any of the following: poppyseeds, citrus zest, liquers, etc.
Serving Suggestion: Top each serving with a dollop of whipped cream and sliced fresh fruit.