BRETON CHOCOLATE POUND CAKE
We've been making this cake with a unique flavor and texture for birthdays and special occasions for decades. I'm publishing it here as backup so we don't loose the recipe. You can tell from the picture that it has been a well used recipe. The recipe originally came from one of the Family Circle type grocery store magazines in the early 1970's. It can be made and eaten while nude, but it doesn't really have anything to do with this blog. :-)
The recipe predates the microwave oven, which we use in the first step. Use only butter, of course. We buy the Angostura aromatic bitters just for this recipe. It may be a little hard to find, but it is what gives the cake it's unique flavor. We usually chill over night, that's part of what makes the texture. We didn't save the chocolate glaze recipe as we always used just a common chocolate glaze. I've added the aromatic bitters to brownies for a similar flavor too. Angostura has a number of other interesting recipes on their web site, but I've never found one like this one.
posted by Proud Individual @ 3:11 PM
2 Comments:
I'm Gary's daughter and this is for other readers as Gary already knows it.
The first time my husband made his in-laws' "family recipe" for an occasion, as the cake was served we were all laughing about how it would be so different when not made by my mother. Then we took our first bites and all stopped laughing. It WAS different! Still fabulous, but a different texture.
Over the years (and as this is now a favorite for my husband's family, it gets made pretty regularly despite how long it takes), we've determined the difference is in how long the beaters are run and how long the batter chills.
This is definitely from Family Circle, as I just found out. Search rantomat.blogspot.com for pictures, comments, and more about this wonderful, wonderful cake.
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