Mar 11 2011
When I preserve fruits in season, I usually don’t have a laundry list of applications for them. I figure we’ll make toast or biscuits for jam, I’ll make smoothies and pies with frozen berries or I’ll take some peanut butter and apple butter sandwiches for lunch like a 6-year old. I righteously feel I must can and freeze in season to have the best options out of season, though I have no idea what those options might be.
This “plan” led me to dump approximately 3 gallons of frozen strawberries into the trash last year. It was time to get a better plan.
Though last season and now, as the current off season drones on, I’m getting better at making up good ways to use my stash. The latest, a pound cake that makes use of a 1/2 cup of apple butter, took one round of trial before getting a good cake (you wouldn’t have liked the dense but wet but burned thing that happened first). Pound cake recipes are based on a ratio of 1:1:1:1–a pound each of eggs, flour, sugar and butter. Throw another sweet, wet ingredient into the mix and you have to adjust. The first time was wrong, the second was right.
Apple Butter Pound Cake
Adapted from Martha Stewart’s Classic Pound Cake
Serves 10-12 (two mini loaf pans–double for a 5×7 loaf pan)
- 7 ounces (about 1 1/2 cups) all-purpose flour
- 1/4 tsp salt
- 1 stick butter, softened
- 2/3 c sugar
- 1/2 tsp vanilla extract
- 1/2 cup apple butter
- 3 eggs, room temperature
Preheat oven to 330 degrees F. Grease two mini loaf pans or a 5×7 loaf pan for a double recipe. In a medium bowl, sift together the flour and salt. Set aside. In the bowl of a mixer fitted with a paddle attachment, cream butter and sugar for a full 8 minutes. It should be very light in color and fluffy in texture. Beat in vanilla extract and apple butter until thoroughly combined. Crack eggs into a small bowl and beat slightly. Add in 4 increments to the butter mixture, beating to combine after each addition. Add flour mixture to butter mixture in 4 increments, beating only until just combined after each addition. Spoon batter into prepared pans, tapping to release bubbles and smoothing the top. Bake for 40-50 minutes or until a cake tester inserted in the center comes out clean.
Moist and spicy, a little denser than typical pound cake, this a not-so-sweet dessert that could take a drizzle of caramel or a dollop of barely sweet whipped cream really well. The crust is crisp and a little sweeter than the rest of the cake and the apple gives just a bit of tang to an otherwise buttery flavor.
Let’s chalk this up to one win for preserved fruits.