Pound cake actually lends itself pretty well to frying because the cake batter contains so much butter. With sufficient time in the freezer before frying, the butter firms up, making it easy to roll and cut into bite-sized pieces.
These fried pound cake pillows have a wonderful crunchy crust and they're fun to eat in small bites or large handfuls. Your choice.
Frying pound cake is also a good alternative to baking it, especially if you're tight on time. Most pound cakes need to bake for longer than an hour, but these cute little pillows just need a quick rest in the freezer and then they fry up nicely in a few minutes.
|Cute little pound cake cubes|
To make the the pound cake batter, I used Martha Stewart's recipe because it had simple ingredients and wasn't on a huge, triple loaf scale.
|Re-roll the scraps|
If you have your own favorite pound cake recipe, or Great Grandma's, then definitely use that! Then freeze the batter so the butter re-solidifies.
Roll the dough out on a VERY well-floured surface (since the dough is sticky) and cut into 1" bite-sized cubes with a sharp knife dipped in flour.
Deep fry in canola oil, dust with powdered sugar and enjoy with a hot cup of coffee on a cold day or chilled, sliced strawberries on a warm day.
(Adapted from Martha Stewart's Vanilla Pound Cake)
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 tsp vanilla extract
4 large eggs
2 1/4 cups all-purpose flour
1/2 tsp salt
Lots of canola oil - enough to fill your pot to a 2" depth
1/4 cup powdered sugar, sifted
- Cream butter and sugar until fluffy. Stir in vanilla extract.
- Add eggs one at a time, mixing thoroughly between each one.
- Fold in flour and salt until just combined.
- Cover and freeze for at least 30 minutes.
- Remove from refrigerator and roll to 1" thickness on a well-floured surface.
- Using a sharp knife dipped in flour, cut dough into 1" cubes.
- Fry in canola oil heated to 370° F for 2 1/2 minutes or until the pillows are deep brown.
- Let pillows cool completely, dust with sifted powdered sugar.