Pepper Pound Cake

Pepper Pound Cake

Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 168.

This Jamaican pound cake is a bit different from others that I have tried. The flavoring of allspice and black pepper give it a very unique taste. It is made with cream cheese and butter and has a fine texture. It is a breeze to make. I used a Bundt pan but a tube pan can be used. I served this with Grand Marnier soaked strawberries and a bit of cream. Very good!

3 oz. cream cheese (softened)

1/2 lb. butter (softened)

1/4 tsp. salt

1/2 tsp. allspice

3/4 tsp. black pepper

1 TBS. vanilla extract

1 cup dark brown sugar, firmly packed

1 cup granulated sugar

7 eggs

3 cups sifted cake flour

Preheat the oven to 350. Spray or butter and dust a 9 inch tube pan or Bundt pan.

Cream the butter and the cream cheese with the salt, allspice, pepper and vanilla. Add both sugars. Mix well, beating for 2 minutes.

Add the eggs one at a time on higher speed, scraping down the bowl as necessary. The mixture will be very light. On low speed, slowly add the flour, beating until smooth.

Transfer the batter to the prepared cake pan and let it stand for about 10 minutes.

Bake for 1 hour or until a tester comes out clean (my cake was done in 1 hour, Maida advises 1 hour and 20 minutes!).

The cake will crack at the top - this is normal. 

Let the cake cool in the pan on a wire rack for about 15 minutes before inverting onto a rack and allowing to cool completely. Let it stand 8 hours or more (overnight is good) before serving.