Ricotta Orange Pound Cake With Strawberries

7/28/2019 Ricotta Orange Pound Cake With Strawberries

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RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES

Recipe courtesy Giada De Laurentiis, 2007

Show:Everyday ItalianEpisode:Italian Supper Club

Rated: 4 stars out of 5Rate itRead users' reviews (119)

RECIPE

COMMENTS & REVIEWS(119)

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Cook Time:

45 min

Level:

Intermediate

Yield:

6 to 8 servings

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Times:

Prep10 min

Inactive Prep--

Cook45 min

Total:55 min

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Ingredients

1 1/2 cups cake flour

2 1/2 teaspoons baking powder

1 teaspoon kosher salt

3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan

1 1/2 cups whole milk ricotta cheese

1 1/2 cups sugar , plus 1 tablespoon

3 large eggs

1 teaspoon vanilla extract

1 orange, zested

2 tablespoons Amaretto

Powdered sugar, for dusting

1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Directions

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowlcombine the flour, baking powder, and salt. Stir to combine.

Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes.With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto untilcombined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture intothe prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from
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the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to awire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoonsugar. Let sit until the juices have pooled around the strawberries.

To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of thecake.

CREOLE CHRISTMAS FRUIT CAKE WITH WHISKEY SAUCE

Recipe courtesy Emeril Lagasse, 2003

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4/26

Show:The Essence of EmerilEpisode: Cooking with Rum and Bourbon


RECIPE


Cook Time:

52 min

Level:

Intermediate

Yield:

6 servings

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Times:

Prep15 min

Inactive Prep45 min

Cook52 min

Total:

1 hr 52 min

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Ingredients

For the Simple Syrup :

1 cup granulated sugar

1 cup water

1 1/2 tablespoons lemon zest, cut in strips

2 tablespoons lemon juice

For the Cake :

1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped

apricots

1/2 pound, (2 sticks) unsalted butter, at room temperature

1 cup plus 2 tablespoons granulated sugar

2 ounces almond paste

4 large eggs

1/2 cup Grand Marnier, or other orange-flavored liqueur

2 cups bleached all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Pinch freshly grated nutmeg

1/2 cup slivered almonds, toasted

1/2 cup pecan pieces

1/2 cup walnut pieces

1/4 cup bourbon

Directions
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6/26

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan overmedium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and letsteep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle atlow speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixtureis fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on lowspeed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mixto incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blendwell. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each timemixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will bethick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and

the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bakeuntil golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan toensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simplesyrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of

cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrupis used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:

3 cups heavy cream

1/2 cup bourbon

1/2 cup granulated sugar

1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan overmedium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from theheat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve,warm over low heat.

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7/26

More recipes? Try these recommendations:

Similar Recipe

Mini Creole Christmas Fruitcakes with Whiskey Sauce

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MINI CREOLE CHRISTMAS FRUITCAKES WITH WHISKEY SAUCE

Recipe courtesy Emeril Lagasse, 2004

Show:Emeril LiveEpisode: Holiday Food Gifts


RECIPE


Cook Time:

50 min

Level:

Intermediate

Yield:

12 mini fruitcakes

Close

Times:

Prep1 hr 0 min

Inactive Prep--

Cook50 min

Total:1 hr 50 min

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Ingredients

For the simple syrup :

2 cups sugar 2 cups water

About 3 tablespoons lemon zest, cut into strips, not minced (from 2 lemons)

2 lemons, juiced (about 1/4 cup)

For the cake :

1 pound of a combination of dried fruits, such as blueberries, cranberries, cherries, raisins and

chopped apricots

1 pound unsalted butter, at room temperature

2 1/4 cups sugar

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9/26

8 large eggs

1 cup orange-flavored liqueur (recommended: Grand Marnier)


2 teaspoons baking powder

1/4 teaspoon salt


1/8 teaspoon freshly grated nutmeg

1 cup slivered blanched almonds

1 cup pecan pieces

1 cup walnut pieces

1/2 cup bourbon

Whiskey Sauce , recipe follows

Directions

Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan overmedium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for

2 minutes and remove from the heat. Remove the strips of lemon zest and discard the zest. Set syrupaside.

Combine the dried fruits together in a large mixing bowl. Pour the simple syrup over them, toss to coat,and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddleattachment at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffyand smooth, about 2 minutes. Add the eggs, 1 at a time, mixing in between each addition on low speedand scraping down the sides of the bowl as necessary. Add 1/2 cup of the orange liqueur and mix toincorporate.

Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blend

well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each timemixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will bethick.

Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl andthe paddle.


Lightly grease 12 mini disposable loaf pans (about 3 1/2 inches by 5 3/4 inches). Divide the batter evenlybetween the pans, about 1 cup each. Bake until golden and the tops spring back when touched, 35 to 40minutes (rearranging them after 25 minutes if necessary to brown evenly).

Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks.

Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4days.

Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Withoutremoving the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.Let the cakes age for up to 3 weeks before eating. Wrap cakes well in a decorative manner if giving asgifts.

Serve the cakes with the Whiskey Sauce.


10/26

Whiskey Sauce:

3 cups heavy cream

1/2 cup bourbon

1/2 cup sugar

1/4 cup cornstarch

Combine 2 1/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan overmedium heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer, stirring often, until the mixture thickens, 4 to 5 minutes. Remove from theheat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve,

warm over low heat.

Yield: about 3 cups

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Comments & Reviews

recipe Mini Creole Christmas Fruitcakes with Whiskey Sauce

BARBARA Norwalk, CA 03-07-2007

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OH MY GOODNESS!

Rated: 5 stars out of 5

I made this recipe because my husband loves fruit cake. We tested two of the cakes at one week,two at two weeks and then... the balance at 3 weeks. It was a hard wait but well worth the wait!Best tasting if you can wait the three weeks. Not your average store bought fruit cakes that is forsure! I bought more ingredients to make it again! Can't get enough!Read more

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elaine lees summit, MO 09-21-2006

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help


sounds wonderful. has anyone made them ahead for the holidays and frozen them after the first3-4 days? how can you make... them in October for holiday gifts?Read more


Beth Blacklick, OH 01-10-2006

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Refreshing change of fruit cake


Very easy to prepare Great taste and welcomed departure from old memories of Grandma's fruitcake!


AVRIA Tacoma, WA 01-06-2006

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Taste Like Fruitcake


Sorry Emeril, I really tried. I even used fruit and nuts that I liked (macadamias, pecans, almonds,dried cherries,... blueberries, and apricots) and I soaked it in the alcohol just like you said....it wasmoist, full of flavor, but even with all the fancy ingredients it still tasted like a fruitcake to me andno one in my house ate more than half a slice. Won't make this or any other fruitcake again.Readmore


Anonymous 01-09-2005

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fantastic


This was so much better than usual fruitcakes. The sauce was fantastic and so easy to make.
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Ingredients

For the simple syrup :

2 cups sugar

2 cups water

About 3 tablespoons lemon zest, cut into strips, not minced (from 2 lemons)

2 lemons, juiced (about 1/4 cup)

For the cake :

1 pound of a combination of dried fruits, such as blueberries, cranberries, cherries, raisins and

chopped apricots

1 pound unsalted butter, at room temperature 2 1/4 cups sugar


8 large eggs

1 cup orange-flavored liqueur (recommended: Grand Marnier)


2 teaspoons baking powder

1/4 teaspoon salt


1/8 teaspoon freshly grated nutmeg

1 cup slivered blanched almonds

1 cup pecan pieces
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1 cup walnut pieces

1/2 cup bourbon

Whiskey Sauce , recipe follows

Directions

Make a simple syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan overmedium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for2 minutes and remove from the heat. Remove the strips of lemon zest and discard the zest. Set syrupaside.

Combine the dried fruits together in a large mixing bowl. Pour the simple syrup over them, toss to coat,and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddleattachment at low speed, occasionally scraping down the sides of the bowl. Beat until the mixture is fluffyand smooth, about 2 minutes. Add the eggs, 1 at a time, mixing in between each addition on low speedand scraping down the sides of the bowl as necessary. Add 1/2 cup of the orange liqueur and mix to

incorporate.

Combine the flour, baking powder, salt, cinnamon, and nutmeg in a medium-size mixing bowl and blendwell. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each timemixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will bethick.

Add the warm fruit and all the nuts a little at a time, mixing well. Scrape down the sides of the bowl andthe paddle.


Lightly grease 12 mini disposable loaf pans (about 3 1/2 inches by 5 3/4 inches). Divide the batter evenlybetween the pans, about 1 cup each. Bake until golden and the tops spring back when touched, 35 to 40minutes (rearranging them after 25 minutes if necessary to brown evenly).

Cool for 10 minutes in the pans. Remove cakes from the pans and cool completely on wire racks.

Wrap each cake in a layer of cheesecloth. Store in plastic storage bags until they are slightly stale, 3 to 4days.

Combine the reserved simple syrup with the remaining 1/2 cup Grand Marnier and the bourbon. Withoutremoving the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake. Pour 2tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.Let the cakes age for up to 3 weeks before eating. Wrap cakes well in a decorative manner if giving as

gifts.

Serve the cakes with the Whiskey Sauce.

Whiskey Sauce:

3 cups heavy cream

1/2 cup bourbon

1/2 cup sugar


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3. Old-Fashioned Cupcakes

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Comments & Reviews


BARBARA Norwalk, CA 03-07-2007

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OH MY GOODNESS!


I made this recipe because my husband loves fruit cake. We tested two of the cakes at one week,two at two weeks and then... the balance at 3 weeks. It was a hard wait but well worth the wait!Best tasting if you can wait the three weeks. Not your average store bought fruit cakes that is for

sure! I bought more ingredients to make it again! Can't get enough!Read more


elaine lees summit, MO 09-21-2006

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26/26

sounds wonderful. has anyone made them ahead for the holidays and frozen them after the first3-4 days? how can you make... them in October for holiday gifts?Read more


Beth Blacklick, OH 01-10-2006

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Refreshing change of fruit cake


Very easy to prepare Great taste and welcomed departure from old memories of Grandma's fruitcake!


AVRIA Tacoma, WA 01-06-2006

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Taste Like Fruitcake


Sorry Emeril, I really tried. I even used fruit and nuts that I liked (macadamias, pecans, almonds,dried cherries,... blueberries, and apricots) and I soaked it in the alcohol just like you said....it wasmoist, full of flavor, but even with all the fancy ingredients it still tasted like a fruitcake to me and

no one in my house ate more than half a slice. Won't make this or any other fruitcake again.Readmore


Anonymous 01-09-2005

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fantastic


This was so much better than usual fruitcakes. The sauce was fantastic and so easy to make.
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Ricotta Orange Pound Cake With Strawberries

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