Page 177 - Chocolate Cake Doctor

C H O C O L A T E P O U N D C A K E S 159

when lightly pressed with your finger and
is just starting to pull away from the sides R
of the pan, 50 to 55 minutes. Remove the
pan from the oven and place it on a wire the Cake Mix Doctor says
rack to cool for 10 minutes.
You are going to love how the pecans
6. While the cake is cooling, prepare the
toast in the butter on the bottom of
glaze: Place the butter, sugar, sherry, and
the pan and then, when the cake is
water in a small saucepan over medium
unmolded, create a crunchy topping.
heat. Bring to a boil, then reduce the heat
Add ⁄4 cup more pecans for an even
1
and simmer the mixture until it reduces
more delicious crust. And, for added
by a third and thickens slightly, stirring
holiday color, alternate red and green
often, 6 to 8 minutes. Remove the pan
maraschino cherry halves in the
from the heat. Run a long, sharp knife bottom of the pan.
around the edge of the cake and invert it
onto a serving platter. Spoon the warm
glaze over the warm cake. Let the cake
at room temperature for up to 1 week. Or
rest for 10 minutes.
freeze it, wrapped in foil, for up to 6 months.
7. Slice and serve. Thaw the cake overnight in the refrigerator
before serving.
Store this cake, wrapped in aluminum
foil or plastic wrap, or in a cake saver,