Le weekend cake

Yield: 1 servings

Measure Ingredient
1½ cup Unsalted butter; melted, cooled
Butter; for greasing pans
2⅔ cup Sifted flour; plus more
6 larges Eggs; room temperature
1¼ cup Granulated sugar
1 teaspoon Pure vanilla extract
Grated zest of 1 lemon
1 tablespoon Fresh lemon juice
1 cup Apricot jam
¼ cup Cognac or fresh orange juice
1 cup Confectioners' sugar

Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans.

Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and granulated sugar until mixture holds a ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes.

Add vanilla and lemon zest; beat to combine. Sift a third of the flour over the batter; gently fold in with a rubber spatula. Add remaining flour in two more batches. Fold in melted butter. Divide batter evenly between pans.

Place pans on a baking sheet; transfer to oven. Bake until cakes pull away from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops of cakes level with a serrated knife. Place cakes top-sides-down on rack.

Combine apricot jam and cognac in a small saucepan. Set over medium-low heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber spatula, press on solids, passing glaze through sieve. Brush tops and sides of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together confectioners' sugar, 1 tablespoon water, and the lemon juice. Pour second glaze over cakes, letting it run down the sides. Let set; serve. Makes 2 cakes.

Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 cakes" Per serving: 5695 Calories (kcal); 306g Total Fat; (47% calories from fat); 70g Protein; 695g Carbohydrate; 1867mg Cholesterol; 507mg Sodium Food Exchanges: 15½ Grain(Starch); 4 ½ Lean Meat; 0 Vegetable; 0 Fruit; 57 ½ Fat; 30 ½ Other Carbohydrates Recipe by: Martha Stewart

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