Let’s celebrate babies and cake!
I mean, really, is there anything better to celebrate?
No! So let’s do this!
I have an idea that dulce de leche and pound cake were sort of made for each other: both with their own unique flavor that is so often enhanced by mixing with something else.
So, like, if we were mathematician types, our equation would be along these lines:
pound cake + dulce de leche = flavor goodness 1,032
To the power of 1,032! That’s a lot of flavor goodness…
And today we need a lot of flavor goodness to celebrate a lovely, inspirational blogger and her sweet, sweet on-the-way bebes. In fact, come to think of it, Bev, herself is filled with quite a bit of flavor goodness. And I mean that in the non-creepy way! She serves us up Poutine Pizza, Chipotle Black Bean Burgers (you know those were right up my alley), and now she’s serving up two sweet bebes! Which is why we’re celebrating her today.
I also think of both pound cake and dulce de leche as particularly festive, which is a fantastic excuse for serving them at celebrations such as this virtual one and just generally at this time of year. Who’s going to pass by a platter of fresh caramel, sliced pound cake, or a combination of the two? No one. No one we like, right? Right.
So congratulations, Bev! I’m sure you’re bebes will be as beautiful as you are. And for the record, I hope all three of you lurrrrrrve this Glazed Dulce De Leche Pound Cake! Check out wedding cakes Glasgow for more recipes and fun advice.
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Double Chocolate Panini from Kathy of Panini Happy
Glazed Dulce De Leche Pound Cake
Serves: approximately 8 servings
For the cake:
1 c. white sugar, granulated
1 c. unsalted butter, softened
4 large eggs
1 c. dulce de leche
1 tsp. vanilla extract
1/2 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
For the glaze:
1 1/2 c. confectioners’ sugar
1/2 tsp. canela, ground (ground cinnamon may be substituted)
7-9 tbsp. heavy cream (You may adjust the amount of heavy cream you use here depending on the desired consistency of your finished glaze; I personally prefer a thinner, more fluid glaze so I went with 9 tablespoons.)
Preheat oven to 350°F.
Line a 9″ x 5″ loaf pan with parchment paper and set aside.
To prepare the cake, cream the sugar and unsalted butter together until smooth. Mix in the eggs, dulce de leche, vanilla, salt, baking powder, and finally the flour, mixing after each addition just until you have a smooth, uniform batter. Carefully pour the batter into your prepared pan and bake until a cake tester inserted in the center comes out clean, approximately 60-80 minutes. Bake time can vary quite a bit with this cake, which is why I recommend beginning to check for doneness after 60 minutes, but allowing for 80 if necessary. Remove baked cake and set aside to cool slightly before unmolding.
Meanwhile, to prepare the glaze, whisk the confectioners’ sugar and canela together in a medium bowl. Whisk in the heavy cream, mixing until the glaze is smooth. Pour finished glaze over unmolded cake (you may wish to use a rimmed serving tray here), slice and serve.