Marsala Pound Cake
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Serves: 1, 10-inch, cake
 
A dense and delicious pound cake lightly flavored and glazed with marsala wine.
Ingredients
  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 8 ounces (2 sticks) unsalted butter at room temperature
  • 2½ cups sugar
  • 6 large eggs
  • ¼ cup sweet marsala wine
  • 1 cup sour cream
  • for the glaze:
  • 3 tablespoons mild honey
  • 3 tablespoons sweet marsala wine
Instructions
  1. Preheat the oven to 350°F. Spray, or butter, a 10-inch tube pan (angel food cake pan) well with cooking spray.
  2. Whisk the flour, salt, baking powder, and baking soda together in a bowl and set aside.
  3. Beat the butter in the bowl of a stand mixer until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high speed until pale yellow and fluffy, about 4 minutes. Scrape the bowl and beat in the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the marsala. With the mixer on low, alternately add the flour mixture and sour cream in 3 additions (begin and end with the flour) until just combined. Spread the batter into the prepared pan and rap it gently on the counter to release any large air bubbles. Bake the cake on the center rack of the preheated oven for about 70 minutes, or until the cake is deeply golden and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a cooling rack. Meanwhile, mix the honey and marsala together in a small saucepan to make the glaze. Heat the mixture on the stove and bring to a boil. Remove from the heat and brush on top of the still-hot cake. Let the glazed cake cool in the pan for about 15 minutes before removing from the pan to cool completely. Serve with berries and cream.*
  4. Wrap any leftover cake well in plastic wrap and store at room temprature for up to 1 week.
Notes
Adapted from this Meyer Lemon and Vanilla Pound Cake, originally adapted from The Boston Globe.

You can also bake this cake in a 10-cup bundt pan.

*This cake is delicious with marsala macerated berries--just sprinkle the berries with sugar and a splash or marsala. You can even add a splash of marsala to some whipped cream if you want. Both are delicious!

Since there is alcohol in the glaze (and in the berries, if you choose to serve them that way), this cake isn't appropriate for children or people who should not consume alcohol.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/05/16/marsala-pound-cake/