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Dairy
Easy
12-15 Servings
Allergens 
1 Hour
Diets
A rich, decadent pound cake, with lots of fun add-ins for color and flavor. If you prefer a lighter glaze, feel free to use a citrus/confectioners’ sugar glaze instead of the frosting. Yields 1 bundt cake/12-15 servings
3 cups Glicks Flour
scant 1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter (2 sticks/225grams), cut into cubes, roomtemperature
1 and 2/3 cups sugar
6 large eggs, room temperature
1 tablespoon Gefen Vanilla Extract
1/4 teaspoon Gefen Almond Extract
1 cup sour cream (you can use low-fat), room temperature
9 dairy caramel taffies, each cut into 6 tiny squares(approximately a scant 1/2 cup), mixed with a little flour
1 package (2 ounces/61.3 grams) minichocolate Oreos (full 1/2 cup),broken in half, mixed with alittle flour
1/2 cup chopped dehydratedstrawberries, mixed with alittle flour
3 tablespoons colored sprinkles
4 ounces (100 grams) cream cheese (brick style recommended)
1/4 cup (1/2 stick/55 grams) butter
1 teaspoon Gefen Vanilla Extract
pinch salt
1–2 cups Gefen Confectioners’ Sugar
a little bit of each add-in
Grease and flour a Bundt pan, and tap out excess flour. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
Combine the flour, salt, and baking soda in a bowl. Beat together the butter and sugar until well combined, about two minutes. Add the eggs, one at a time, and then the extracts. Beat on medium speed until mixture is light and fluffy, about three to four minutes, scraping down the bowl as necessary.
Add flour mixture alternately with sour cream, mixing on low until just combined. Scrape down the bowl to make sure everything is incorporated well.
Transfer the batter to the prepared pan, leveling the top. With a toothpick, divide the top of the batter into quarters. Place one of the add-ins in each of the quarters. The caramel taffies should be very gently pressed into the top of the batter only. The other add-ins should be gently mixed into the batter. Smooth out the batter when finished.
Bake for one hour, or until done. Don’t overbake. Cool in pan for at least 15 minutes before removing to a cooling rack.
All ingredients must be kept at room temperature for about an hour before combining.
Beat cream cheese and butter until creamy and lump free. Add vanilla and salt.
Gradually add confectioners’ sugar on low speed until smooth and fluffy, adjusting quantity if necessary. Put the frosting in the freezer for about half an hour or more to make it easier to spread.
Spread the frosting over the cake, and garnish with a combo of all add-ins for a pop of color. This can be made in advance and frozen, sans frosting.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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