Not only do I have a bunch of bananas staring me in the face in my freezer, we also have a gaggle of push-ups. Gabbi wore down her mom’s resistance and had her buy the industrial size box of push-ups from the Schwan man. As is typical she had two and that was it. I’m not a huge fan of push-ups either. If I’m going to have a frozen treat I want ice-cream with lots of add-ins. My husband calls them funny flavors. Honey is a purist, just plain old vanilla suits him. But I digress. It had been three days and I hadn’t baked anything. The awful cold/flu/sinus infection wasn’t letting go and I needed a pick me up. The quickest, and the most comforting thing I could think of was to bake a cake.
This buttermilk pound cake that I adapted from all recipes.com is one of my go to chameleon cakes. A tweak here and tweak there and you’ve got a whole new flavor. The original recipe called for 3 cups of sugar, but I reduced by one cup due to the sugar in the push-ups. I added the pomegranate liqueur to liven up the color a bit. The fam liked it so I guess I’ll call this one another winner-winner chicken dinner!
1 cup butter
2 cups sugar
3 cups all purpose flour
¼ tsp baking soda
4 -2.8 oz orange push-ups, melted and cooled; equivalent 1 cup
½ tsp vanilla
½ tsp pomegranate liqueur
2 cups powdered sugar
2 tsp vanilla
1-2 TBS water
Preheat oven to 325°. Grease and flour a 10 tube pan and set aside. Melt 4 – 2.8 oz push-ups in microwave, on high in 45 second intervals. Set aside and cool. In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, and lightly sift. I tend to do this whether the recipe calls for it or not. Add dry ingredients alternately with melted push-ups and beat well. Stir in vanilla and pomegranate liqueur. Pour into prepared pan and bake for one hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. While cake is cooling prepare the glaze.
Combine powdered sugar, vanilla and water in small bowl with a whisk. Add more water or milk if necessary to reach desired consistency to drizzle on cake. Move cooled cake to serving plate and glaze cake while it‘s still warm. Yumola!