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Crazy for pound cake? Here are 2

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By JEFF HOUCK

jhouck@tampatrib.com

Published: June 28, 2009

Juanita Priester of Tampa wrote in search of a recipe for sour cream pound cake and for a cream cheese pound cake.

We found a sour cream version in our files. It was published most recently in April 1999. For the cream cheese pound cake, we reached back to April 1993, when we published a recipe from Dorothy Brantley of Sebring.

Leftover requests

Maryellen Heuer of Tampa still wants a cake she enjoyed at Maas Brothers department store. It had a fruit-and-nut frosting between the layers.

Joanne Feliciano of Tampa still wants the recipe for the best tuna salad she ever ate. She had it once at Marie's Italian Deli in the Bronx at 149th Street.

Extra recipe and contest

Regal Springs Tilapia, a Bradenton-based seafood importer, is having a cooking contest to find the nation's best family-friendly tilapia meal for under $15. The winner will receive $5,000. For details, go online to regalsprings.com.

To prime the pump, check out the tilapia with pomegranate glaze recipe offered this month by the company.

SOUR CREAM POUND CAKE

1 cup butter

3 cups sugar

6 eggs, separated

3 cups flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1 carton (8 ounces) sour cream

1 teaspoon vanilla flavoring

1 teaspoon almond flavoring

1 tablespoon flour

1 tablespoon confectioners' sugar

Preheat oven to 350 degrees. Cream butter and 2 cups sugar. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking soda and salt twice. Add to creamed mixture alternately with sour cream. Beat egg whites and remaining sugar until stiff. Fold gently into batter. Beat in vanilla and almond flavorings.

Bake in greased and floured tube pan for 1 1/2 hours at 325 degrees. (Use 1 tablespoon flour and confectioners' sugar to coat pan.) Cake should have a nice brown crust. Let stand 15 minutes before removing from pan.

POMEGRANATE GLAZE

1 cup red pepper or red currant jelly

½ cup pomegranate juice (canned or bottled)

1 tablespoon minced fresh ginger

½ teaspoon ground coriander

1 tablespoon lemon or lime juice

Salt and pepper to taste

Fresh pomegranate seeds for garnish

Place jelly in a 2-cup measuring cup or glass bowl. Microwave at full power about 30 seconds.

Stir in pomegranate juice, ginger, coriander, salt, pepper and lemon or lime juice. Let stand a few minutes before serving.

CREAM CHEESE POUND CAKE

1 cup walnuts, chopped fine

1/2 cup sugar

1 1/2 tablespoons cocoa

1 tablespoon cinnamon

1 cup butter

1 (8 ounces) package cream cheese

1 1/2 teaspoons vanilla

1 1/2 cups sugar

4 eggs, at room temperature

2 1/4 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 cup raisins, optional

Butter a 10-inch tube pan and sprinkle with chopped nuts. Make sure that nuts stick to bottom and sides of pan. Combine 1/2 cup sugar, cocoa and cinnamon and set aside. Cream room-temperature butter and cream cheese with sugar and vanilla; beat well. Add eggs one at a time, beating well after each. Stir in flour and baking powder and mix until thick. Add raisins (lightly dusted with flour). Put half the batter into pan and sprinkle with half the cinnamon-cocoa mixture. Spoon in remaining batter; top with remaining cinnamon-cocoa. Use the back of a spoon to even. Bake at 325 degrees for 65 to 75 minutes or until top springs back when touched. Cool upright in pan for 15 minutes, then remove to rack to cool.

BEACH BABY TILAPIA WITH POMEGRANATE GLAZE

4 Regal Springs tilapia filets

1 cup Panko bread crumbs

½ cup finely chopped coconut

½ cup finely chopped cashews

2 eggs

2 tablespoons canola or olive oil for frying

Chop coconut and cashews in a food processor to form fine crumbs. Mix with Panko crumbs and place in a shallow dish. Slightly beat eggs in a large bowl. Heat oil in saute pan over medium high heat. Dip each tilapia filet into egg mixture, then crumb mixture, turning until well coated. Place coated filets in hot oil and cook until golden brown, about two to three minutes on each side.

Remove from heat. Serve with pomegranate glaze (see recipe below) and garnish of finely chopped parsley. Drizzle glaze over the fish just before serving.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive.

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