Family celebrations -baby showers, engagement parties and birthdays- call for a spectacular dessert. It’s a special occasion! The recipe shouldn’t be TOO fussy, though, otherwise you’ll be stuck in the kitchen, hands on hip, checking your watch, resentful you have to time the soufflĂ© or Baked Alaska or whatever dessert that seemed like a good idea 3 weeks ago.
This rich and dense pound cake ticks off all the boxes. It packs the pizazz of special ingredients -real vanilla bean and whole milk ricotta. But you can go easy on yourself and make it the day before. Be REALLY organized and bake the cake a couple of weeks ahead, freeze it and add the glaze the morning of the party. It’s as easy as…pie.
You have a choice, though. If you’re feeling a bit adventurous, then try the unusual and very European rose water glaze. If you’re looking for something a little more traditional, then drizzle the cake with the equally delicious almond flavor.
- Cake:
- 9 ounces unsalted butter
- 2 1/2 cups whole milk ricotta
- 2 1/2 cups sugar
- 2 1/2 cups cake flour
- 4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 4 large eggs
- 3/4 vanilla bean, sliced
- 1 1/2 teaspoon vanilla extract
- Cool for 10 minutes before removing from pan.
- Cool completely before adding glaze.
- Rose Water Glaze:
- 1 cup powdered sugar
- Scant 1/2 teaspoon rose water (May be bought at specialty and Middle Eastern stores or Williams Sonoma)
- 3 tablespoons cream
- Or
- Almond Glaze:
- 1 cup powdered sugar
- 3/4 teaspoon almond extract
- 3-4 tablespoons cream
- Preheat oven to 300 degrees.
- Cream together the butter, ricotta, and sugar on medium speed for several minutes until smooth and fluffy.
- While the butter, ricotta and sugar are mixing, grease and flour a 10 inch bundt pan. In a separate medium-sized bowl, mix together the flour, baking powder and salt.
- When the butter mixture is ready, beat eggs in one at a time. Don’t over-mix. Split the vanilla bean, scrape out, and beat into the batter along with the extract. On low speed beat in the dry ingredients, just until mixed.
- Pour batter into prepared pan, smooth down with a spatula.
- Bake approximately 55 minutes or until a knife inserted into the cake comes out clean.
- Mix together powdered sugar and rose water or vanilla extract. Slowly stir in cream.
- Either drizzle or pipe glaze onto cake.
Thanks Louise. I may build up my courage and give it a try for the baby shower. She is having a boy – Eli Ryder Dell due 11/15/13.
How are the kids? I check out your pictures now and then I can not believe the girls – and John is a man now. How did it go by so fast?
I know. Funny, how they’re basically the same age I think I am! Hmmmm…
Hey, maybe you guys will have a double birthday- Sarah and Eli. : >)
lovely cake!
Thank you, Dina!! That’s Lizzy’s creation. Yummy!