The classic pound cake meets Agua de Jamaica (hibiscus) to create a tasty Mexican twist on a classic Southern recipe. Hibiscus glaze made with dried hibiscus leaves, heavy cream and powdered sugar is drizzled over pound cake.
Pound cake is one of the first Southern baking recipes I wanted to master being a newlywed. We had recently moved to Killeen, Texas, mi cariño had enlisted in the Army and we were stationed at Fort Hood.
Within the first week I was invited to four potlucks – ay, dios mío.
Having attended many potlucks with my mami, who always arrived with a pot of delicious charro beans – she was always a hit at potlucks I had never attended one as a married gal. I quickly called mami – “make a pound cake, everyone loves pound cake,” she said.
This began my quest for mastering the pound cake. Pound cake is buttery, tender, and can easily be adapted – chocolate chips, lemon glaze, pumpkin, chocolate – a pound cake can effortlessly be doctored to meet the season or event.
TIPS ON MAKING MY POUND CAKE with HIBISCUS GLAZE
- Liberally spray your pan – we do not want any of that delicious batter to stick, crack or tear when removing from pan.
- Always, always use real butter – the fat content in margarine can vary and will change the consistency in your batter. Butter should be at room temperature.
- Beat the butter and sugar until light and fluffy, this takes time -expect anywhere from 4-7 minutes of beating. Beating ensured the butter is aerated which results in a lighter texture in your pound cake.
- Store pound cake wrapped in plastic wrap in fridge for up to 4 days, after 4 days the flavor will change.
- You an find dried hibiscus in produce or Latin section of your grocery store.
- We are making agua de Jamaica, without sweeten the liquid – if you make agua de Jamaica, you can save a cup before adding sweetener in frixge to make this recipe. Agua will keep in fridge for up to 3 days.
- Add hibiscus concentrate tablespoon by tablespoon to cream until you reach desired consistency and flavor, taste after you stir in each tablespoon. You can rewarm in microwave at 10 seconds intervals or place serving vessel in warm water.
- For pound cake:
- Non-stick cooking spray for pan
- 1 cup butter 2 sticks, softened at room temperature
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- For Hibiscus Glaze:
- 1/2 cup dried hibiscus
- 2 cups water
- 1/2 cup heavy cream
- 1 cup powdered sugar
For pound cake: Preheat oven to 350° and spray a 9x5 loaf pan with non-stick cooking spray, set aside until ready to bake. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla and almond extract.
In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined, then add milk and mix until just combined.
Pour batter into prepared loaf pan and smooth top with an offset. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. Let cool 10 minutes then invert onto a cooling rack to cool completely. Serve with warm hibiscus glaze.
For hibiscus Glaze: Heat dried hibiscus with water, bring to a boil. Remove from stove and allow to cool, steep.
Heat heavy cream and powdered sugar, stir until all powdered sugar dissolves. Add hibiscus concentrate tablespoon at a time, whisking until glaze reaches desired consistency. Pour over pound cake.
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