Perry Pound Cake
Preparation and Cooking Time: 1hr
Serves: 8-10
Ingredients
For the Cake:
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 7 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1 tablespoon sour cream or plain Greek yogurt
- 3 eggs
- 1 tablespoon vanilla
- 1/2 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry
For the Glaze:
- 2 tablespoons granulated sugar
- 1/3 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry
For the Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F. Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
- Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
- Stir melted butter, sugar and sour cream or Greek yogurt in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add Perry and dry ingredients and stir just until moistened. Pour into prepared pan.
- Bake for 34-40 minutes, until a toothpick comes out clean.
- While the cake is baking, make the glaze. Heat the sugar and Perry in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
- Stir together topping ingredients, sugar and cinnamon, in a small bowl.
- Cool pound cake for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the Perry glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture. Let cool before eating.
- Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month. I like to slice and freeze the slices in sandwich bags.
Recipe adapted from crazyforcrust.com
