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    Daquiri Sauce Pound Cake

    Source of Recipe


    Recipe Introduction

    This cake will keep for only a few days refrigerated.

    List of Ingredients

    Daquiri Sauce Pound Cake

    1 pound butter (no substitute)
    1 pound sugar
    1 pound eggs (9 eggs, separated)
    1 tablespoon peach brandy
    4 cups cake flour
    teaspoon salt
    teaspoon cream of tartar

    Dacquiri Sauce
    4 ounces dark rum
    3 tablespoons Triple Sec
    2 ounces lime juice
    2 teaspoons sugar


    Cream butter, add sugar cup at a time, add egg yolks, one at a time, incorporating each into batter before continuing, add vanilla; Sift cake flour 3 times, add mace, salt, cream of tartar. At the lowest speed or beating slowly, add flour and mix only until completely combined. Beat egg whites into peaks and fold into cake batter. cups sugar. Line a tube pan with paper, brush with butter, dust with flour. Pour batter into pan. Bake at 325 pre heated oven for 1 to 1 hours. Check for doneness with straw inserted into the cake. Cool on a rack for 2 hours or completely cool.

    Combine all ingredients and stir until sugar is dissolved. Place cake on a plate that is about an inch deep. Slowly pour half of mixture over cooled cake allowing it to soak in as you pour. Add 3 peeled and pitted very ripe peaches to the remaining dacquiri sauce and puree in a blender. Pour peach dacquiri over cake and chill. Garnish with peach slices and lime slices.




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