Sweet Summer Sandcastles

For Sunday dinner with the family, I thought I'd make Cream Cheese Poundcake into something fun for the little ones.  Surprise - the big ones liked it in sandcastle form too.  My neighbor Barb gave this to me recipe to me when I lived in Wisconsin.  I received the castle pan as a present one year for

Mother's Day, I thought it was Nordic Ware but it isn't marked.  I received another castle pan from my daughter in law that is Nordic Ware, so I don't know who makes this one. The pretty pitcher and mini cake stand were finds from TJ Maxx this year.  Yes, I am a Maxxinista! 

 

The sand for the sandcastle is raw sugar.  I glazed the cake with a simple glaze and sprinkled

raw sugar on it.  My grown kids were slicing those crusty, sweet, glazed parts off.

This is one of those dangerous cakes to make, because you just can't get enough.

I have one lonely peony bush that doesn't get enough sun, but this year it was beautiful.

I had to make some chocolate seashells to go along with the centerpiece theme.

The grandkids grabbed those first - without even asking!

Cream Cheese Pound Cake

1 1/2 C. butter, softened

 1 - 8 oz. pkg. cream cheese, softened

3 c. sugar

1 T. vanilla

1 tsp. almond

6 eggs

2 3/4 C. all-purpose flour

Preheat your oven to 325.  Using Pam made for baking (with flour in it) or any other baking spray oil with flour, generously spray your castle pan (or any other desired pan, i.e. a 10 C. bundt pan).  I have had no problems getting these complicated cakes from NordicWare out of the pan when I have used the spray with flour. 

Cream the butter, cream cheese and sugar until light.  Stir in the vanilla and the almond flavorings.  Add the flour and the eggs alternately in about thirds, beginning and ending with the flour. Scrape down the bowl after each addition. Pour batter into prepared pans, filling about 2/3 to 3/4 full.  The castle pan did not use all of the batter, so I baked the extra in a small loaf pan. (That made it so we could snack without ruining the cake!)

Bake for 1 hour, or until toothpick comes out clean.  If you use a full 10 C. bundt pan you will bake it for 1hour and 15 minutes.  Let cool for 10 minutes and then remove from pan.  I usually make sure no edges are sticking by sliding a knife around the top edge.

Glaze:

1 C. powdered sugar

3-4 T. water

1 T. melted butter

Mix the above together until a thin glaze forms.

Paint the cooled castle with glaze using a pastry brush.  I love my silicone one.  It never stays greasy after washing.  Quickly sprinkle the raw sugar on the castle while still wet.  It dries fairly quickly.  If it has dried, paint some more on and try again.

Sprinkle lots of raw sugar on serving plate around the bottom to make it look like sand.  Garnish with real or chocolate shells and little flags made from toothpicks and paper or foil.

We served this sliced with sweetened fresh strawberries and Strawberry Coconut Ice Cream.  Click here to find the recipe for the ice cream.

I am posting this with Style Sisters Centerpiece Wednesdays.