7 FLAVOR POUND CAKE WITH MACADAMIA NUT LIQUEUR

7 Flavor Pound Cake with Macadamia Nut Liqueur has a dense, velvety texture, beautiful flavors, and is undeniably luscious.

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7 FLAVOR POUND CAKE WITH MACADAMIA NUT LIQUEUR

THE NERDY SCIENCE OF BAKING

Butter. Butter adds flavor and moisture. The purpose of creaming the butter, by itself and then with the sugar, is to create air pockets to lighten it.

‘Soften to room temperature.’ But, how soft is soft enough? When you can bend a stick of butter with your hands without it melting in them that’s the correct temperature to add to your pound cake. If your butter doesn’t come in sticks, using an instant-read thermometer the butter should be about 70°F.

I use pure cane granulated sugar in my pound cake recipes. Add it to the creamed butter and cream it more until the mixture is pale. This incorporates more air into the mix.

Eggs. Always use large eggs, or equivalent, when baking and always use room-temperature eggs. When you add the eggs to your batter, add them one at a time with your mixer on slow. This is the most important step in making the pound cake. You’re trying to create an emulsion that holds the air bubbles that have already been whipped in. A well-emulsified batter will trap and hold air bubbles that then expand during baking. This produces the rise and is a major factor in the final texture of the cake. A cake baked from a poorly emulsified batter will be grainy and uneven and can sink. 

POUND CAKE BAKING TIPS

The order that you add ingredients and how you mix them in make a huge difference in the degree of success of your cakes.

1. Read the recipe through completely at least twice so you know what comes next.
2. A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
3. You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
5. I used pure almond extract. You can use vanilla, but I do recommend using pure vanilla, not an imitation.
6. I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.

7 FLAVOR POUND CAKE WITH MACADAMIA NUT LIQUEUR TIPS

I typically make pound cakes in a tube pan so that the top stays on top and stays crusty. With a bundt cake, you end up displaying it with the top turned down which messes up that crusty top.

Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.

Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.

I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.

As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.

 

HOW DO YOU STORE LEFTOVER POUND CAKE

I recommend storing leftover pound cake on the counter at room temperature in an airtight container. Therefore, I wrap it in plastic wrap or cut it into slices and keep it on a covered cake plate. Furthermore, it will last anywhere from 3 to 4 days at room temperature or 5 to 7 days in the refrigerator.

CAN I FREEZE THIS 7 FLAVOR POUND CAKE?

You can freeze a pound cake with great success. Wrap it up tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 4 to 6 months.

BE SURE TO HOP OVER AND CHECK OUT MY OTHER POUND CAKE RECIPES

You can find all the recipes here: Pound Cakes Reviewed

1. Fig Preserve Pound Cake
2. Key Lime Marbled Pound Cake
3. Old Fashioned Blue Ribbon Pound Cake
4. Strawberry & Cream Pound Cake
5. Amaretto Peach Upside Down Pound Cake
6. Fresh Strawberry Pound Cake
7. Butterbeer Pound Cake
8. Best Banana Pudding Pound Cake with Amaretto Liqueur
9. Tiramisu Pound Cake
10. Orange Creamsicle Pound Cake
11. Citrus Pound Cake
12. Best 5 Flavor Pound Cake Recipe
13. Woodford Reserve Bourbon Cake 
14. Fig Preserve Pound Cake
15. Hummingbird Cake Pound Cake 

SHOP THIS POST

1. Bundt pan
2. Tilt-head stand mixer
3. Pure almond extract