Spring 2009 Pound Cake Recipe with Filling | Easy and Delicious!

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Discussion Overview

This thread centers around a recipe for a Spring 2009 Pound Cake with filling, with participants sharing their experiences, asking questions, and discussing related recipes. The conversation includes requests for the recipe, descriptions of the dish, and insights into serving suggestions.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant is looking for a copy of the Pound Cake recipe for a Mini Cluster Meeting.
  • Another participant shares a detailed recipe for a Tropical Torte with Fresh Pineapple, including ingredients and preparation steps.
  • Several users express excitement about the recipe and inquire about serving suggestions and presentation.
  • One participant mentions that the recipe can be made without using torte pans, describing it as a multi-layer cake.
  • Another participant notes that the mango recipe may be expensive for hosts due to the cost of ingredients like mango sorbet and fresh mint.
  • Some participants discuss a Mexican Lasagna recipe, sharing their experiences and clarifying ingredient details, particularly regarding the use of corn tortillas versus flour tortillas.
  • One participant shares their experience with the Chicken Penne Al Fresco recipe, describing it as good and suitable for shows.
  • Another participant asks about the necessity of using fresh cilantro in the lasagna, sharing their experience with dry cilantro and its flavor profile.

Areas of Agreement / Disagreement

Views differ regarding the cost and accessibility of ingredients for the Tropical Torte, with some participants expressing concern while others focus on the recipe details. There is no clear consensus on the necessity of fresh versus dry cilantro in the lasagna recipe.

Contextual Notes

The discussion reflects personal experiences and preferences regarding recipe preparation and ingredient choices within the context of community cooking and sharing.

Who May Find This Useful

Participants interested in dessert recipes, particularly those looking for creative ways to use pound cake and those exploring new takes on traditional dishes like lasagna.

muffetts
muffetts
Gold Member
Messages
235
Anyone have a copy of the recipe with the Pound Cake and the filling? I can't find my recipe card anywhere, and I thought if i had the time, I would whip it up for my Mini Cluster Meeting tonight.
 
OK, now I am drooling!!!:chef:
 
1 1/2 C melted mango sorbet, divided
1 pkg (3.4 oz) vanilla instant pudding and pie filling
1 container (12 oz) frozen whipped topping, thawed, divided
1/2 cup lightly packed fresh mint leaves, thinly sliced
1 medium pineapple
1 16-oz. frozen pound cake, thawed
blueberries (optional)Combine 1/2 C of the sorbet and pudding mix in 4-qt mixing bowl; whisk until thick. Fold in 2 cups of the topping; set aside. Place remaining sorbet and mint in small batter bowl. Microwave on HIGH 1 1/2 - 2 minutes or until hot. Place Strainer over 2 qt mixing bowl. Pour sorbet through strainer; set aside. Discard mint.Slice top and bottom off pineapple. Stand pineapple upright; use pineapple wedger to core and peel. Set aside half of the pineapple for another use. Slice remaining pineapple flesh lengthwise into 4 strips, then crosswise into 1/4-inch pieces. Place into Classic Batter bowl and toss with 2 tbsp of the mango sauce.Cut pound cake horizontally into 3 layers. Place bottom layer on serving platter; spread with half of the filling. Place middle layer over filling; spread with remaining filling. Place remaining cake layer on top. Frost outside of torte with remaining whipped topping. Slice torte and place onto plates. Top each serving with pineapple, blueberries, if desired, and about 1 tbsp sauce.10 servings
 
  • Thread starter
  • #4
Thanks bunches! :D
 
I can't wait to see what this looks like. What platter do you serve it on? Do you just build it freely, or use the torte pan?
 
  • Thread starter
  • #6
I would put it on the Rectangular Platter, or the new Bamboo Platter!
 
What is this recipe called??
 
babywings76 said:
I can't wait to see what this looks like. What platter do you serve it on? Do you just build it freely, or use the torte pan?
Click to expand...
It's built on a regular serving platter. It doesn't use the torte pans at all, because it's from the Keep It Cool theme for the summer, which is all no-bake desserts. It looks like a frosted brick. :)
byrd1956 said:
What is this recipe called??
Click to expand...
It's Tropical Torte with Fresh Pineapple.

And, yes, it can be a torte without using the torte pans. Torte is a general name to describe multi-layer cakes with non-frosting fillings.
 
Made the Chicken Penne Al Fresco last night for dinner. It was good. (Pasta in the DCB in the microwave) Seemed like a good show recipe.
 
Could you guys that are making the new recipes post them? We would appreciate it so much! TIA. I found the new Mexican Lasagne in another post so here it is for anyone looking for it.
1 pkg cream cheese
1/4 c lightly packed fresh cilantro leaves, chopped
2 c. shredded Monterey Jack cheese, divided
1 can (28 oz.) enchilada sauce
12 (6-in.) corn tortillas
3 c. diced or shredded cooked chicken
2/3 c. chopped onion
Additional chopped fresh cilantro leaves (optional)1. Place cream cheese in Classic Batter Bowl. Microwave on high 30-45 seconds or until very soft. Add cilantro and 1 1/2 c. of cheese; mix well. Spread 2/3 c. enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into large bowl; set aside.
2. To assemble, dip four tortillas into enchilada sauce in large bowl and arrange sauce in baker using Saute Tongs, overlapping as necessary. Scoop half of cream cheese mixture over tortillas using Small Scoop; spread evenly. Top with 1 c. chicken and 1/3 of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining cheese.
3. Microwave, covered, on high for 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro.​
And I must add that this would also be good using the green enchilada sauce. (Personally, I like the green better than the red.)
​
 
Last edited:
In the directions, it mentions to dip remaining flour tortillas into sauce.....they meant corn tortillas, right?
 
Oops, whoever I "borrowed" this from meant "FOUR" and I didn't catch that. Thanks. I will correct the original.​
 
I cant wait to try the lasagna!
 
cookin to the top said:
In the directions, it mentions to dip remaining flour tortillas into sauce.....they meant corn tortillas, right?
Click to expand...

Yes - corn
 
floccies said:
Made the Chicken Penne Al Fresco last night for dinner. It was good. (Pasta in the DCB in the microwave) Seemed like a good show recipe.
Click to expand...

Will you share the recipe??
 
My director pointed out that the mango recipe is crazy expensive for hosts ...
 
Di_Can_Cook said:
My director pointed out that the mango recipe is crazy expensive for hosts ...
Click to expand...

Do you mean the Tropical Torte? I see that it calls for Mango Sorbet. I would be shocked to even be able to find Mango Sorbet.

I can imagine that sorbet is expensive. It calls for the mint leaves, the pineapple, frozen pound cake and the sorbet. So those things right there might add up...not sure as I am only guessing.
 
On the recipe card for the Mexican Chicken "Lasagna" it says corn tortillas in the ingredient section and four tortillas in the directions. Does anyone know what it says in the Seasons Best? You could use either one but I would like to know which one they are really meaning to use.
 
The directions say four, not flour. Use corn tortillas.
 
Now I feel like an idiot!:blushing: Thanks Ann, I don't know how many times I had read it never caught that it didn't have an '"l". :blushing:
 
PCJen said:
Now I feel like an idiot!:blushing: Thanks Ann, I don't know how many times I had read it never caught that it didn't have an '"l". :blushing:
Click to expand...


Glad I'm not the only one who does that.
 
gailz2 said:
Glad I'm not the only one who does that.
Click to expand...
Yea, me too!
 
We've all done it. That's why there are proofreaders. :)
 
Can someone who has made the new Lasagna recipe tell me if the cilantro you use has to be fresh? I have two jars of the dry cilantro (Spice Island and McCormick) on my shelf. When I used it the flavor was extremely hot and spicy. Is the lasagna that way
too, or does it tame down with the other ingredients? In other words does it become more Mexican in flavor than Italian which I generally equate with the word lasagna. Thanks for anything you can share from your experience. I did purchase the whole grain 6" tortilla rounds today to use rather than the pasta.
 
Can someone who has made the new Lasagna recipe tell me if the cilantro you use has to be fresh? I have two jars of the dry cilantro (Spice Island and McCormick) on my shelf. When I used it the flavor was extremely hot and spicy. Is the lasagna that way
too, or does it tame down with the other ingredients? I did purchase the whole grain 6" tortilla rounds today to use rather than the pasta.
 
Grandmarita said:
Can someone who has made the new Lasagna recipe tell me if the cilantro you use has to be fresh? I have two jars of the dry cilantro (Spice Island and McCormick) on my shelf. When I used it the flavor was extremely hot and spicy. Is the lasagna that way
too, or does it tame down with the other ingredients? I did purchase the whole grain 6" tortilla rounds today to use rather than the pasta.
Click to expand...

Fresh cilantro has more flavor and isn't really spicy. It adds a nice fresh feeling to the lasagna. The lasagna isn't spicy at all -- I don't like very spicy foods and I thought it was a bit bland. I think you at least need to make sure you season the chicken with salt and pepper. I might add some chipotle or southwest seasoning to it next time I make it.
 
PCJen said:
Now I feel like an idiot!:blushing: Thanks Ann, I don't know how many times I had read it never caught that it didn't have an '"l". :blushing:
Click to expand...

No - someone corrected it - when it was first posted it did say flour....then it was changed to four.;)

So you aren't crazy! (at least, not in this instance.:p)
 
Yea, I'm still crazy. I was going off the recipe card, not the one that was posted.:o
 
I made this last night -- It was spicy. I think the spicy part comes from the enchilada sauce.


Grandmarita said:
Can someone who has made the new Lasagna recipe tell me if the cilantro you use has to be fresh? I have two jars of the dry cilantro (Spice Island and McCormick) on my shelf. When I used it the flavor was extremely hot and spicy. Is the lasagna that way
too, or does it tame down with the other ingredients? I did purchase the whole grain 6" tortilla rounds today to use rather than the pasta.
Click to expand...
 
think tonight I'll make it with the green sauce
we didn't think its spicy at all guess it is what your used to i would only use fresh cilantro
 

Frequently Asked Questions

What ingredients are needed for the Spring 2009 Pound Cake Recipe with Filling?

The ingredients for the Spring 2009 Pound Cake Recipe typically include butter, sugar, eggs, flour, baking powder, salt, and vanilla extract. For the filling, you may need fruit preserves, cream cheese, or other flavorings depending on the specific recipe variation.

How long does it take to prepare the Spring 2009 Pound Cake?

The preparation time for the Spring 2009 Pound Cake is usually around 15-20 minutes, while the baking time can range from 50 to 60 minutes. Overall, you should plan for about 1.5 to 2 hours from start to finish, including cooling time.

Can I use a different filling for the pound cake?

Yes, you can definitely customize the filling for the pound cake. Options include chocolate ganache, fresh fruit, whipped cream, or flavored custards. Just ensure that the filling complements the flavor of the cake.

Is the Spring 2009 Pound Cake recipe suitable for freezing?

Yes, the pound cake can be frozen. To freeze, wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before serving.

What are some serving suggestions for the Spring 2009 Pound Cake?

The Spring 2009 Pound Cake can be served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. It also pairs well with a scoop of ice cream or a drizzle of chocolate or caramel sauce for added flavor.

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