Around here, we know how much friends an family appreciate a homemade treat for the Holidays, but time can be tight and even with the best laid plans, all-out baking can be a bit terrying! There is help! This time of year gourmet mixes for all sorts of tempting tasties abound! We saw the Pumpkin Poundcake Mix by In the Mix at our local market...and it shouted out for a try!
The mix is easy--one poundcake per box, needing only fresh ingredients: milk, butter, and eggs; a little more, if you add the cream cheese glaze. We LOVE poundcake so we decided to simply make the mix as directed...start to finish. We pre-heated our oven, and greased and floured our 9 by 5-inch loaf pan, and were off and running! Straight out of the box, the cake had the most wonderful smell! Cinnamon and pumpkin! Who could miss? Milk...butter...eggs...stir...yum! Into the hot oven...the smell was even better! Out the oven, onto the cooling rack; heavenly smells! Once cool, it was time to frost. Melted butter, wisked with milk and the glaze mix...drizzled atop. And we were ready to taste!!
The poundcake was everything we hoped for and more! Heavy, moist, and full of mellow spice flavor! What a treat! We tested our cake with a toothpick (as directed on the package) after 50 minutes, and thought it needed more time; not surprising though, our oven runs a bit slow. This poundcake was delicious!
The glaze, however, was a bit disappointing. We mixed everything as the directions said. As we whisked the glaze, the lumps appeared. The more we mixed, the more little lumps we had. Whisking, whisking, lumps, lumps. As for taste, it wasn't up to par either. In the end, it was lumpy, thin, and not nearly as tasty as the poundcake it would dress.
Our advice? Make the poundcake and enjoy! Be sure that your butter and eggs are room temperature so that they will incorporate into the dry ingredients well. We will certainly make more of these, but we will frost the cake with homemade cream cheese frosting...it is so easy to make and will be worthy of the cake beneath! In fact, one recipe of frosting will frost 3 or 4 poundcakes, depending on the layer spread. We will bake them in the pan we give them in, wrapped in crinkly pastic and tied with a festive bow! The tasty mix will gain us a little precious time...or maybe we will just give the boxed mix with a loaf pan, brand new whisk, and a handwritten copy of cream cheese frosting; what a nice gift for a friend with little time on her hands or the budding baker!
In the Mix Gourmet Mixes are available throughout the year in several different flavors and forms-not just poundcakes! There are cookies, brownies, and a lot more!Look for kits and edible projects your family will enjoy at favorite craft and specialty shops everywhere. For more information, where to purchase, and recipe ideas visit Brand Castle.
For a simple, easy to make, cream cheese frosting start with 1 (8 oz) package of cream cheese at room temperature, and 3-4 tablespoons of butter, also at room temperature. In a large bowl, cream together with an electric mixer until well blended. Add powdered sugar, 1/4 cup at a time, blending well. Add 1/4 teaspoon of vanilla and continue blending. If the frosting is too thick, add milk, a little at a time, until desired consistency. Taste the frosting as you go, adding powdered sugar (to thicken) or milk (to thin), blending well. Frost as desired.