Need a Quick and Easy Dessert?

Coconut Pecan Poundcake with Praline Glaze

This moist cake is similar to Italian Crème Cake but doesn’t involve layers, so it is faster to assemble and easier to transport and serve. Don't try to use a Bundt pan with this - it will probably stick when you try to remove it.

Cake
1 package (18.5 ounces) butter recipe golden cake mix (Duncan Hines is good)
1 package (8 ounces) cream cheese, at room temperature
4 large eggs
½ cup water
½ cup sugar
½ cup canola or other vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons coconut rum
1 cup shredded sweetened coconut
1 cup pecans, chopped and lightly toasted

Preheat oven to 350 ° To prepare a 10” tube pan, cut a round of wax paper the size of the bottom, then trace the hole for the steeple and remove it to fit paper in bottom of pan. Use a little butter to help the paper adhere. Alternatively, you may grease and flour the pan, but I think the paper liner works better.

Toss pecans with 1 tablespoon of dry mix and set aside. Place remaining mix and all of the other ingredients except the coconut and pecans in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes longer. Scrape the sides of the bowl again and mix a little longer, if necessary, to ensure the batter is well blended.

Set the mixer aside and stir in the coconut and pecans by hand, blending well.
Place the pan on a rack in the center of the oven.

Bake the cake for 40 to 50 minutes, testing after 40 minutes. The top of the cake should be golden brown and spring back when lightly touched. My preference for testing for doneness is to insert a toothpick in middle of one side—it’s done when there are few or no crumbs adhering to the pick when withdrawn.

When done, place on a wire rack to cool for about 20 minutes. Run a thin-bladed knife between the outside edge of the cake and the pan and the round the outside of the steeple to loosen the cake, then invert onto the rack. Continue to cool for about 1 hour, then invert onto a serving plate so that it is top side up.

Praline Glaze
½ cup granulated sugar
½ cup firmly packed dark brown sugar
½ cup whipping cream
½ cup butter (cut into 7 or 8 pieces)
1 tsp vanilla extract
1 tbs rum (optional)

Cook first 4 ingredients in a heavy saucepan over medium heat, stirring constantly, until butter melts and sugars dissolve. Increase heat, and bring to a boil; cook, stirring constantly, about 3 minutes or until slightly thickened. Stir in vanilla and rum. Cool slightly, then spread over cake. Garnish with toasted pecans, whole or toasted.

This moist cake starts with a cake mix for when you need something quick. The intense butter taste comes from the luscious butter cream icing that soaks into the cake—it’s best the day after it’s made, so plan ahead if you can. If not, it will still be great. Don’t substitute the fresh lemon or the real butter—that’s what makes it so good.

Lemon Pecan Pound Cake with Lemon Butter Icing


Cake Ingredients
1 package (18.5 ounces) butter recipe golden cake mix
1 package (8 ounces) cream cheese, at room temperature
4 large eggs
¼ cup water
¼ cup freshly squeezed lemon juice
1 teaspoon lemon rind
½ cup sugar
½ cup canola or other vegetable oil
1 teaspoon vanilla extract
1 teaspoon lemon extract
1 cup pecans, chopped and lightly toasted

Cake Preparation
Preheat oven to 350 °. Prepare a 10” tube pan—cut a round of wax paper the size of the bottom, then trace the hole for the steeple and remove it to fit paper in bottom of pan. Use a little butter to help the paper adhere. Alternatively, you may grease and flour the pan, but I think the paper liner works better.
Place all of the ingredients except the pecans in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl and continue to beat on medium speed for 2 minutes longer. Scrape the sides of the bowl again and mix a little longer, if necessary, to ensure the batter is well blended.
Set the mixer aside and stir in the pecans by hand, blending well.
Place the pan on a rack in the center of the oven.
Bake the cake for 40 to 50 minutes, testing after 40 minutes. The top of the cake should be golden brown and spring back when lightly touched. My preference for testing for doneness is to insert a toothpick in middle of one side—it’s done when there are few or no crumbs adhering to the pick when withdrawn.
When done, place on a wire rack to cool for about 20 minutes. Run a thin-bladed knife between the outside edge of the cake and the pan and the round the outside of the steeple to loosen the cake, then invert onto the rack. Continue to cool for about 1 hour, then invert onto a serving plate so that it is top side up.

Lemon Butter Icing

1 stick unsalted butter
¼ cup freshly squeezed lemon juice
½ teaspoon grated lemon rind
¾ box 10x confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon lemon extract

Beat butter with an electric mixer until light and fluffy. Beat in 2 tablespoons lemon juice. Gradually add sugar, beating well after each addition. Add remaining juice when the mixture begins to get very thick. Add rind, vanilla and lemon extract, and continue to beat until icing is good spreading consistency. Spread icing smoothly over cake – it will be about ¼ inch thick. Garnish with a lemon peel curl and strawberries. Cover with a carrier and refrigerate for several hours or overnight. Store up to a week at room temperature.

The Orchid Jack Grew

Chicken Spins

To make a chicken entree and a side dish in one pot, try this.
Poach 2 boneless chicken breasts in 1 cup of good quality canned chicken broth. Add a small piece of onion, a 2 inch length of celery and 1 small garlic clove to the liquid. Cook at low simmer for no more than 15 minutes - just until the breasts are cooked through. Remove the chicken and reserve for chicken salad or a small chicken casserole. Add a little thyme and 2 tablespoons dry sherry to the broth and simmer 10 minutes. Add salt and pepper if needed. Strain solids from broth and return to pot. Cook at low boil until reduce by half. Add 1 or more cups of cooked rice to the reduced broth, stir well and simmer until most of liquid is absorbed - about 10 minutes. Adjust seasoning and serve as side dish,