Montana Flood Cake
Source of Recipe
wine @ msn
Recipe Introduction
serve it with berries or sliced fruit in season. A little ice cream or whipped cream
List of Ingredients
Makes two 9 x 5-inch loaves; 12 servings
Ingredients
1 cup (2 sticks) unsalted butter
3 cups sugar
6 large eggs, at room temperature
2 tablespoons pure vanilla extract
2 tablespoons pure lemon extract
1 cup plus 2 tablespoons heavy cream
3 cups plus 3 tablespoons cake flour
Assorted berries or sliced fruit, optional
Ice cream or whipped cream, optional
Recipe
Directions
Preheat the oven to 325 F. Grease and flour two 9 x 5-inch loaf pans, knocking out any excess flour.
In a large mixing bowl with an electric mixer on high speed, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Add the extracts, then alternately add the heavy cream and cake flour. Beat the batter for 4 to 5 minutes.
Pour the batter into the prepared pans and bake until the cakes pull away from the sides of the pans and a skewer inserted in the center of each comes out clean, about 40 minutes. Let cool slightly before slicing or wrapping (see Ellen's Tips). Top with berries and ice cream if desired.
Ellen's Tips: Be sure to beat the mixture longer than you think is necessary, to make a dense, even-textured cake. The length of time you beat it will make the difference between a velvety texture and an average one.
You can make this cake up to 2 days before you plan to serve it. I leave the loaves in the pans, then wrap and store them that way, slicing as needed. I think they stay moister that way.
If the cake is a few days old, I like to toast slices of it for breakfast and serve with butter and honey.
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