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| The one in the top corner is the Maple Bacon the other one is a Lemon Pound Cake. |
Bacon is the best food on the planet. Fact. Bacon is amazing. Bacon can go on anything, even cake. Another fact.
Recently my chef in culinary school has gone bacon crazy. He talks about it all the time. That set the wheels in my wonderful mind churning. Bacon. Maple. Cake. Pound Cake to be more specific. Yep. It needed to happen, so I made it happen.
I made a Maple Bacon Pound Cake and let me say it was one of the best things I have made. In the words of a friend it tasted like IHOP and a birthday cake had a baby. It tasted like breakfast and dessert at the same time. The cake was totally rocking the sweet and salty thing. I loved it. SUCCESS!!!
So I would highly recommend this cake. Make it. Love it. Die happy. You might not be able to take a sweeto picture like me, but the cake is really easy so it should come out right. The only strange ingredient for me was maple flavoring, but let me tell you people. It exists. It is on the shelf of your local Walmart. Get off your butt buy the syrup, flavoring, butter, bacon, the rest of ingredients which I guess are also important, and a bundt pan if you don't have one because this cake cannot be made in anything else (bundt pans are pretty).Without further ado the best cake ever.
Maple Bacon Pound Cake
Cake- 2 1/2 cups cake flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups (2 1/2 sticks) butter, room temperature
- 1 1/4 cups sugar
- 1/2 cup pure maple syrup (make sure it is pure not the normal runny gross stuff)
- 3/4 tsp. maple extract
- 1/2 tsp. vanilla extract
- 6 to 7 strips of cooked bacon or more if you extra bacon goodness!
Glaze
- 1/2 stick butter
- 2 tbl. pure maple syrup
- 2 tbl. heavy whipping cream
- 10 tbl. powdered sugar
- 1/8 tsp. maple extract
- extra cooked bacon for sprinkling on top
Cake:
Preheat oven to 350 degrees. Butter and flour a Bundt pan very very well. Sift flour, baking powder, and salt into a medium bowl. Using an mixer beat butter and sugar until light and fluffy (I substituted two tablespoons of bacon fat left over from frying the fatty goodness for two tablespoons of butter. You can do the same or skip that if you don't want the work of cooling the fat ). Add eggs one at a time. Mix in maple syrup and extracts. Mix in the dry ingredients. Then fold in the bacon.
Pour batter into prepares pan bake for about 1 hour or until the top is lightly golden brown and a knife comes out clean. Transfer to cooling rack and cool for 10 minutes. Cooling is important don't skip it and don't let it go to long. Flip the cake out and cool completely.
Glaze:
Melt butter with maple syrup and cream. Remove from heat. Add extract and powdered sugar and whisk until smooth. Cool glaze until thick and drizzle over cake. Sprinkle on extra bacon! EAT!!
I found this recipe in the Bon Appetite Desserts cookbook. I must give credit where credit is due. It was originally a Maple Walnut cake, which I bet would be good but bacon is better. So, dear readers, go out there and much much much bacon!!
Nancy
