Tuesday, February 8, 2011

Recipes For Valentines Day,Dessert From Andon-Reid Inn

Everyone is ready for a new dessert recipe for Valentines Day and we're giving you one from our Smoky Mountain romantic getaway.  Not  everyone loves chocolate...really? So we have a delicious cake with fresh fruit as an alternative. This recipe came to us from Bon Appetit back in 1999 and it is delicious! This is a cake we serve at Andon-Reid Inn Bed and Breakfast for our breakfast dessert. After all it has fruit on it.


Lemon-Almond Buttermilk Loaf With Balsamic Strawberries
    * 2 1/4 cups all purpose flour
    * 1/2 teaspoon salt
    * 1/2 teaspoon baking soda
    * 2 cups sugar
    * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    * 3 large eggs
    * 1/4 teaspoon almond extract
    * 3/4 cup buttermilk
    * 3/4 cup ground almonds (from about 3 1/2 ounces whole almonds)
    * 1 tablespoon grated lemon peel
    * 5 tablespoons fresh lemon juice
    * Balsamic Strawberries (below)

Preheat oven to 350°F. Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan. Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract. Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.

Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in pan on rack 15 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.

Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake. Serve with Balsamic Strawberries.

Balsamic Strawberries
    * 3 1/2 cups sliced hulled strawberries (about 16 ounces)
    * 1/4 cup sugar
    * 1 1/2 tablespoons balsamic vinegar
Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.



I really want to know how you like this cake. So email me or write a comment on this blog. Take a picture so that I can post it on Facebook. Happy Valentine's Day!!

Rachel Reid, Very Happy Innkeeper at Andon-Reid Inn our Bed and Breakfast in Waynesville, North Carolina My Zimbio
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6 comments:

  1. This recipe sounds fantastic, Rachel. I'll have to try it---there will always be a soft spot in my heart for balsamic strawberries!

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  2. The strawberries really make the cake. A little whipped cream will help too!

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  3. Sounds Delicious!!Going to try this soon for my spouse.

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  4. These recipes sound fantastic, even without chocolate!

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  5. Absolutely any of your favorite desserts may be adapted to dessert shooters - get creative and mix and match ingredients and create your own dessert shooter masterpieces.

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