7 Flavor Pound Cake with Macadamia Nut Liqueur has a dense, velvety texture, beautiful flavors, and is undeniably luscious.
7 FLAVOR POUND CAKE WITH MACADAMIA NUT LIQUEUR
THE NERDY SCIENCE OF BAKING
‘Soften to room temperature.’ But, how soft is soft enough? When you can bend a stick of
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.
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- 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.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- I used pure almond extract. You can use vanilla, but I do recommend using pure vanilla, not an imitation.
- 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.
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
- Fig Preserve Pound Cake
- Key Lime Marbled Pound Cake
- Old Fashioned Blue Ribbon Pound Cake
- Strawberry & Cream Pound Cake
- Amaretto Peach Upside Down Pound Cake
- Fresh Strawberry Pound Cake
- Butterbeer Pound Cake
- Best Banana Pudding Pound Cake with Amaretto Liqueur
- Tiramisu Pound Cake
- Orange Creamsicle Pound Cake
- Citrus Pound Cake
- Best 5 Flavor Pound Cake Recipe
- Woodford Reserve Bourbon Cake
- Fig Preserve Pound Cake
- Hummingbird Cake Pound Cake
SHOP THIS POST
7 Flavor Pound Cake with Macadamia Nut Glaze
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- 1 cup butter at room temperature, no substitutions
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted then measured correctly
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup macadamia nut liqueur
- 1 cup sour cream
- 1 teaspoon rum extract
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon lemon extract
- 1 teaspoon butter extract
- 2 cups powdered sugar sifted then measured
- ¼ cup macadamia nut liqueur
- Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
- Add eggs one at a time beating each one in before adding the next. Stop mixer and scrape sides. Mix again.
- In a small bowl, add the extracts, sour cream, and liqueur together and set aside.
- Sift together the flour, baking powder, and salt.
- Alternately add the flour mixture and the sour cream mixture to the creamed sugar mixture beginning and ending with the flour. Stop the mixer and scrape the sides. Mix until well combined.
- Pour batter into your prepared pan. Smooth the top.
- Bake at 325°F for 75 to 85 minutes or until done. (Watch it closely. Every oven bakes differently. As well the pan you use affects cooking times.)
- Carefully insert a cake tester into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. As well, the internal temperature of the cake will be 200°F when fully cooked.
- When the cake is done cooking, remove it from the oven and use a butter knife to loosen the cake around the edges of the pan as well as the center hole. Set the cake on a wire rack to cool in the pan for 25 to 30 minutes, then turn it out onto a wire rack to cool completely. (I double flip my cake so that the top is the top.)
- Combine ingredients and drizzle over it over the cooled cake.
- Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.