Pound Cake Truffles 3 Ways

Name: Pound Cake Truffles 3 Ways
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 48
Cuisine: Global
Ingredients: 59 milliliters apricot preserves; 1 teaspoons baking powder; 355 milliliters butter or margarine, softened; 118 milliliters Betty Rich & Creamy dark chocolate frosting; 118 milliliters flaked coconut, toasted; 6 eggs; 710 milliliters granulated sugar; 2 teaspoons grated lemon peel (1 medium); 118 milliliters milk (or apricot brandy for Apricot Brandy Pound Cake Truffles); 118 milliliters finely chopped pecans; 118 milliliters finely chopped pistachio nuts; 0 pound cake (recipe above); 1 teaspoons salt; 118 milliliters sour cream; 710 milliliters Gold all-purpose unbleached flour; 1 teaspoon vanilla; 118 milliliters Betty Rich & Creamy vanilla frosting

Pound Cake Truffles 3 Ways might be just the dessert you are searching for. This recipe serves 48. One portion of this dish contains about 3g of protein, 10g of fat, and a total of 206 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. If you have gold unbleached flour, coconut, pecans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 3 hours and 20 minutes.

Instructions

Heat oven to 325F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.

Ingredients you will need

Cooking Spray

Shortening

All Purpose Flour

Equipment you will use

Cake Form

Oven

In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.

Ingredients you will need

Pound Cake

Equipment you will use

Hand Mixer

Bowl

Pour batter into pan.

Equipment you will use

Frying Pan

Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes.

Equipment you will use

Wire Rack

Toothpicks

Oven

Frying Pan

Remove from pan to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Frying Pan

Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.

Ingredients you will need

Truffles

To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.

Ingredients you will need

Apricot Brandy

Pound Cake

Truffles

Equipment you will use

Baking Sheet

Bowl

Add frosting and preserves; stir until thoroughly combined.

Ingredients you will need

Preserves

Frosting

Roll mixture into 1-inch balls; place on cookie sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Roll each truffle twice in pecans.

Ingredients you will need

Pecans

Roll

To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.

Ingredients you will need

Pound Cake

Truffles

Coconut

Lemon

Equipment you will use

Baking Sheet

Bowl

Add frosting, coconut and lemon peel; stir until thoroughly combined.

Ingredients you will need

Lemon Peel

Frosting

Coconut

Roll mixture into 1-inch balls; place on cookie sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.

Ingredients you will need

Dark Chocolate

Pound Cake

Pistachio Nuts

Truffles

Equipment you will use

Baking Sheet

Bowl

Add frosting; stir until thoroughly combined.

Ingredients you will need

Frosting

Roll mixture into 1-inch balls; place on cookie sheet.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Roll each truffle twice in pistachios.

Ingredients you will need

Pistachio Nuts

Roll

Equipment

Ingredients

Servings:

59milliliters

apricot preserves 1teaspoons

baking powder 355milliliters

butter or margarine, softened 118milliliters

Betty Rich & Creamy dark chocolate frosting 118milliliters

flaked coconut, toasted 6

eggs 710milliliters

granulated sugar 2teaspoons

grated lemon peel (1 medium)118milliliters

milk (or apricot brandy for Apricot Brandy Pound Cake Truffles)118milliliters

finely chopped pecans 118milliliters

finely chopped pistachio nuts 0

pound cake (recipe above)1teaspoons

salt 118milliliters

sour cream 710milliliters

Gold all-purpose unbleached flour 1teaspoon

vanilla 118milliliters

Betty Rich & Creamy vanilla frosting

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.