Curry Corn Pound Cake

Tired Of The Typical?

I made this pound cake for my son at age 18 months, because he seemed so fond of curry, and I thought I'd try to incorporate it into something with a different texture. He has always had very particular preferences, and I am always trying to get him to broaden his tastes. I thought I might have been losing my mind at the time, or having a crazy craving (my husband said, 'you aren't pregnant again are you?') but I did it anyway and the result was just delicious. I usually do it with a cream cheese frosting, but it is lovely on it's own as well. I have also made this with dark chocolate chips. Sound a tad nuts, I know, but was soo delish!!
This recipe is fairly quick and easy, and is actually pretty healthy with out the cream cheese or chocolate! Hmmm... maybe, it would be nice with the cream cheese frosting and the chocolate chips?? I'll try that next time and send an update :)

Curry Corn Pound Cake Recipe

 

• Serves: 8 (makes 1 9 1/2 x 5 1/2- inch loaf)
• Prep Time: 15 minutes
• Total Time: 45 minutes

This recipe doubles nicely if you are partial to making two at a time.

Ingredients

• 21/2 cups of corn kernels fresh or if frozen out to thaw (If using canned corn
• (If using canned corn drain thoroughly)
• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1 egg beaten
• 3 teaspoons apple juice (or if using canned corn omit juice and use run off)
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon curry powder
• 1/4 teaspoon sweet basil
• 1/4 teaspoon cinnamon
• *optional 1/2 cup dark chocolate chips or 1/3 cup dried shredded coconut

Instructions

1. Cream softened butter with sugar in a large mixing bowl and add egg and (apple or canned corn) juice. Mix well
2. In a separate bowl combine all dry ingredients and spices, ensure zero clumps.
3. Blend corn in a processor as best as you can. See picture.
4. Combine all ingredients in the large bowl. Don't over-mix, just until everything is wet.
5. If adding options just stir them in enough to distribute evenly.
6. Pour mixture into your greased pan (or save the calories and line with parchment paper)
7. Bake at 350F in a preheated oven for 30 minutes, or until inserted toothpick comes out clean.
8. If icing cake (see 'Easy Thanks Mom Cream Cheese Frosting' recipe), wait for it to cool first then refrigerate after.

Easy 'Thanks Mom' Cream Cheese Frosting

• Serves: Plenty for one 9.5 x 5.5 cake
• Total Time: 10 minutes

Also doubles nicely, but expect to possibly need more confectioners (icing) sugar. I use this on my zuchini bread, on carrot cake, you can add 1/3 cup of peanut butter for a chocolate (or banana) cake!! You can omit either, or both the extract, or try, rum or maple if you prefer. This cream cheese frosting is the perfect way to top many, many, treats!!!

Ingredients

• 1 (8 ounce) package cream cheese softened
• 1/4 cup butter softened
• 1 cup or more sifted confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Instructions

In a medium bowl, cream together the cream cheese and butter. Mix in the vanilla & almond, then gradually stir in the confectioners' sugar to desired consistency. Store in the refrigerator after use.


Hope you enjoy this and that the spice adds some variety to your life!!!!