Muscat Canelli Pound Cake
with Whipped Cream
1 cup unsalted butter, softened
2 ¾ cup superfine sugar
6 large eggs
1 Tbsp vanilla extract
1 cup sour cream
3 cups cake flour
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1/8 tsp cloves
½ tsp ground cardamom
½ tsp ground ginger
¾ cup yellow raisins
½ cup chopped dried sour cherries
½ cup Chateau Ste. Michelle Muscat Canelli
¾ cup chopped pecans
Preheat oven to 350°F. Butter and flour 2 large loaf pans (1 qt).
Combine the Chateau Ste. Michelle Muscat Canelli, cherries, and raisins in a small bowl. Set aside.
Place the butter and sugar in the bowl of a mixer using the paddle cream until light and fluffy. Add the eggs, 1 at a time, making sure each is incorporated before adding the next. Then add the sour cream and vanilla. Beat well, scraping down the sides as needed. Sift together the dry ingredients, then add to the mixer. Beat on low just to combine. Fold in the pecans and raisin-cherry mixture. Divide the mixture between the pans, smoothing the top.
Bake until a skewer inserted in the center comes out clean (about 50-60 minutes). Cover the last 10 minutes with foil. Remove from the oven when done. Uncover and cool 1 hour. Prepare the glaze. Remove the cakes from their pans. Drizzle with the glaze.
1 cup sifted powdered sugar
3 Tbsp Chateau Ste. Michelle Muscat Canelli
2 Tbsp honey
1 tsp vanilla
Place all the ingredients in a mixing bowl, and using the whisk, mix until completely combined.