Betty's Festive Black Pepper Pound Cake
In this video, Betty demonstrates how to make a Black Pepper Pound Cake. This is a versatile recipe, because the cake is dramatic enough for a holiday table or potluck dinner, but simple enough for a breakfast or afternoon snack.
Ingredients
| Butter | 1 Cup (16 tbs) , softened | |
| Sugar | 3 Cup (48 tbs) | |
| Freshly ground black peppercorns | 1 Tablespoon | |
| Lemon extract | 2 Teaspoon (or lemon juice) | |
| Eggs | 6 | |
| All purpose flour | 3 Cup (48 tbs) | |
| For garnish | ||
| Confectioners sugar | 2 Teaspoon | |
| Fresh mint leaves | 4 |
Directions
GETTING READY
1. In a large mixing bowl, combine butter and sugar. Using an electric mixer blend on medium high speed until crumbly.
2. Add ground peppercorns, and lemon extract. Mix well.
3. Drop eggs, 1 at a time and beat after each addition.
4. Gradually add flour and whipping cream alternatively into the bowl. Beat to incorporate.
5. Grease and flour a Bundt cake pan or tube pan. Pour batter into the pan.
6. Preheat oven to 325 degree F.
MAKING
7. Place pan in oven and bake for about 60 minutes or until toothpick when inserted comes out clean.
8. Remove cake from oven and let it cool in pan for about 10 minutes. Transfer it to a wire rack and let it cool completely.
9. On a serving platter, place the cake and sprinkle confectioner’s sugar on top.
SERVING
10. Cut cake into slices and serve with mint leaf garnish.
Recipe Summary
Nutrition Facts
Serving size
Calories 1465Calories from Fat 481
% Daily Value*
Total Fat 55 g84.6%
Saturated Fat 31 g155%
Trans Fat 0 g
Cholesterol
Sodium 123 mg5.13%
Total Carbohydrates 229 g76.3%
Dietary Fiber 3 g12%
Sugars 154 g
Protein 20 g40%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
