I love cookbooks. I remember I was suggesting a new cookbook to my mother, and she said, “You know, I just don’t use cookbooks anymore. I get most of my recipes from the internet.”
And she’s right. The internet provides a wealth of recipes – including those I share with you here! – and is an incredible resource. I consult the internet daily for recipe inspiration. But at the same time, I still love cookbooks. I devour cookbooks like novels, absorbing each detail. I treat the recipe like a well laid plot, reading from beginning to end and yearning for the outcome.
Among the cookbooks I’ve been reading in the last few months, I wanted to share my fall favorite: The Beekman 1802 Heirloom Dessert Cookbook. This cookbook debuted in September and is the work of Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck. What makes this cookbook special is that the recipes are exactly as they are described in the title – heirloom recipes. These recipes are of that same variety that your grandmother passed shared on rainy Sunday afternoons at her house. Recipes that distant relative passed down to you as you grew into an adult and began to appreciate kitchen-based labors.
The recipes, too, are seasonal, and the cookbook is divided into seasons with lush, vivid photography along the way that makes this cookbook itself an heirloom.
What I also like about these recipes is that they are approachable. You don’t have to be the dessert whizkid to enjoy and execute these recipes. You don’t have to possess a kitchen full of the most high tech, motor driven gadgets to create the beautiful desserts shared in this cookbook.
Today, I’m going to share one of the recipes from the cookbook with you – from the winter section, of course – and give away a copy of this beautiful text. Think of it as a late holiday gift from me to you. I like to keep that gift-giving momentum going.
Marble Pound Cake
Recipe from The Beekman 1802 Heirloom Dessert Cookbook, page 43
Yields one cake, eight servings
- Softened butter for the pan
- Fine dried bread crumbs for the pan
- Cooking spray
- 2 cups all-purpose flour (spooned into cup and leveled off)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 3/4 cup sour cream
- 4 ounces bittersweet chocolate, melted
- 2 tablespoons bourbon
- Preheat the oven to 325 degrees. Generously butter a 10-cup tube pan. Dust the pan with the bread crumbs. Coat with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla, lemon zest, and sour cream. Gradually beat in the flour mixture.
- In a small bowl, stir together the chocolate, bourbon, and 1 1/2 cups of the batter. Scrape the vanilla batter into the prepared pan, then dollop the chocolate batter on top. With a knife or a chopstick, swirl the chocolate batter through the vanilla batter.
- Bake for 55 minutes to one hour, or until the cake starts to pull away from the sides of the pan and a wooden pick inserted in the cake comes out clean with some moist crumbs attached.
- Let cool in the pan on a wire rack for 30 minutes. Run a metal spatula around the sides and center tube of the pan to loosen the cake and invert it (right side up) onto the rack to cool completely.
Like with most recipes, I like to add my own signature. Here’s what I did differently:
- I used a 9×5 loaf pan instead of a tube pan.
- I used 4 ounces of 60% cacao dark chocolate – my go-to chocolate variety – instead of bittersweet chocolate.
- I substituted two additional teaspoons of pure vanilla extract in place of the bourbon.
- My bake time was 70 minutes, due to my pan and ingredient changes.
I am so excited to share The Beekman 1802 Heirloom Dessert Cookbook with you! This cookbook is available nationwide, but one lucky winner will win a copy! Here’s how to enter:
This giveaway is now closed. Congratulations to Addie M. with the winning entry. Thank you to everyone that participated!
Legal: To participate, you must be 21 years of age or older and a U.S. resident. Void where prohibited. Winner will have 48 hours to respond to contact or another winner will be randomly chosen. All opinions are my own. Flour and Fancy sponsored this giveaway. For a full list of official rules of this contest, please see our legal statement.