Pound Cake Truffles 3 Ways

Ingredients

• 3 cups unbleached flour all-purpose
• 3 cups granulated sugar 
• 1.5 cups butter softened
• 0.5 cup cream sour
• 0.5 cup round cake for apricot brandy pound cake truffles (or apricot brandy )
• 1 teaspoon vanilla 
• 0.5 teaspoon salt 
• 0.5 teaspoon double-acting baking powder 
• 6  eggs 
• 0.3  round cake (recipe above)
• 16 oz vanilla frosting 
• 0.3 cup apricot preserves 
• 0.5 cup pecans finely chopped
• 0.3  round cake (recipe above)
• 16 oz vanilla frosting 
• 0.5 cup coconut flakes flaked toasted
• 2 teaspoons lemon zest grated (1 medium)
• 0.3  round cake (recipe above)
• 0.5 cup chocolate frosting dark
• 0.5 cup pistachios finely chopped

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• hand mixer
• toothpicks
• cake form

Directions

1. Heat oven to 325°F. Lightly grease 12-cup fluted tube cake pan with shortening or spray lightly with cooking spray; lightly flour.
2. In large bowl, beat Pound Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
3. Pour batter into pan.
4. Bake about 1 hour 30 minutes or until golden brown on top and toothpick inserted near center comes out clean. Cool in pan on cooling rack 20 minutes.
5. Remove from pan to cooling rack. Cool completely, about 1 hour.
6. Cut cake into 3 equal portions. Use 1 portion to make each flavor of truffles.
7. To make Apricot Brandy Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.
8. Add frosting and preserves; stir until thoroughly combined.
9. Roll mixture into 1-inch balls; place on cookie sheet.
10. Roll each truffle twice in pecans.
11. To make Lemon Toasted Coconut Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.
12. Add frosting, coconut and lemon peel; stir until thoroughly combined.
13. Roll mixture into 1-inch balls; place on cookie sheet.
14. To make Dark Chocolate Pistachio Pound Cake Truffles, line cookie sheet with waxed paper. Crumble one-third of pound cake into large bowl.
15. Add frosting; stir until thoroughly combined.
16. Roll mixture into 1-inch balls; place on cookie sheet.
17. Roll each truffle twice in pistachios.