Marcinkuka Pound Cake Recipe

This delightful marcinkuka pound cake is a modern twist on a classic dessert that originally gained its name from its pound-based measurements. Today, this recipe is a refined version that captures the essence of the traditional treat while offering a softer and more delicious experience. It combines the richness of butter, the sweetness of sugar, and the fluffiness of eggs to create a tender cake that's moist and flavorful. This pound cake is baked at 165°C for a perfect golden crust, and it fills your kitchen with a wonderful aroma. It's a versatile dessert that pairs wonderfully with a variety of sauces or fresh berries. Ideal for special occasions or an afternoon treat, the cake is sure to impress your friends and family. The smooth vanilla flavor, enhanced by hints of possible lemon or almond, adds an exquisite touch. Served with whipped cream or a fruity sauce, this cake is a memorable culinary experience.

Ingredients

Main Ingredients

• 225 g Unsalted Butter (at room temperature)
• 600 g Sugar
• 6 Large Eggs
• 285 g All-purpose Flour
• 1/2 tsp. Baking Powder
• 1/2 tsp. Salt
• 240 g Heavy Cream (35%)
• 2 tsp. Liquid Vanilla Extract (or lemon or almond extract)

Preparation Time

Total Time: 90 minutes

Step-by-Step Instructions

1. Begin by preparing your pan. Butter a bundt pan generously and dust it with flour. This will ensure your cake doesn't stick when you remove it.
2. In a large mixing bowl, cream together the butter and sugar until you achieve a light and fluffy consistency. This is key to having a tender cake.
3. Add the eggs one at a time to the butter-sugar mixture. Beat well after each addition to fully incorporate the eggs into the batter.
4. In a separate bowl, whisk together the flour, salt, and baking powder. This dry mixture needs to be gradually incorporated for a smooth batter.
5. Alternately add the dry ingredients and heavy cream to the batter, beginning and ending with the flour mixture.
6. Turn off the mixer and gently stir in the vanilla extract (or substitute) until just combined. Be careful not to overmix.
7. Preheat your oven to 165°C only after your pan is filled. Pour the batter into the prepared pan carefully.
8. Place the pan into the cold oven and then set the temperature to 165°C. Bake without opening the oven door for one hour and fifteen minutes.
9. After the initial baking time, check the cake's doneness by inserting a toothpick. If it comes out clean, the cake is ready.
10. If the cake isn’t fully baked, return it to the oven and check every 10-15 minutes.
11. Once done, let the cake rest in the pan for 15 minutes.
12. Turn the pan upside down onto a serving plate and let gravity work its magic.
13. Carefully lift the pan away, revealing your perfectly baked pound cake.
14. Allow the cake to cool completely before serving.

Tips

• Ensure all ingredients are at room temperature for the best mixing results.
• Use a toothpick to test for doneness. If it comes out clean, the cake is ready.
• Try different extract flavors like lemon or almond to change the cake’s taste profile.

Nutrition

• Calories: Approximately 600 per slice
• Protein: 8g
• Fats: 30g
• Carbohydrates: 80g

Variations

• Substitute almond flour for a gluten-free version.
• Use coconut milk instead of heavy cream for a dairy-free option.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a fruit compote or berry sauce for a refreshing contrast.
• Enjoy with a warm cup of tea or coffee for a cozy afternoon treat.

Best Places

1. Magnolia Bakery - Famous for its classic desserts. Location: 401 Bleecker St, New York, USA.
2. Café Central - Traditional pastries and delightful ambiance. Location: Herrengasse 14, Vienna, Austria.
3. Pasticceria Marchesi - Known for exquisite cakes. Location: Via Santa Maria alla Porta 11, Milan, Italy.
4. Demel - Renowned for historical elegance and sweets. Location: Kohlmarkt 14, Vienna, Austria.
5. Ladurée - French elegance and exceptional pastries. Location: 75 Av. des Champs-Élysées, Paris, France.
6. Café Savoy - A blend of history and refined desserts. Location: Vítězná 5, Prague, Czech Republic.
7. Harrods Tea Rooms - Classic British tea and desserts. Location: 87-135 Brompton Rd, London, UK.
8. Café Tortoni - Argentine charm with traditional pastries. Location: Av. de Mayo 825, Buenos Aires, Argentina.
9. Pastéis de Belém - Iconic Portuguese pastries. Location: Rua de Belém 84-92, Lisbon, Portugal.
10. Confeitaria Colombo - Historic site with intricate sweets. Location: R. Gonçalves Dias 32, Rio de Janeiro, Brazil.