Classic Pound Cake
Source of Recipe
"Southern Cakes" by Nancie McDermott
Recipe Introduction
This is truly a traditional pound cake - a pound each of butter, 10X, and flour. Plus 6 eggs and some vanilla. It has a very dense crumb and a wonderful flavor. I used Fiori di Sicilia instead of vanilla and it was SO fragrant.
List of Ingredients
1 lb. butter, softened
1 lb. 10X
6 eggs
1 t. vanilla
1 lb. flour, sifted (I just whisk)
Recipe
Heat the oven to 325F. Grease and flour (or spray and line with parchment paper) a 10-inch tube pan or 2 9x5-inch loaf pans.
Put the butter in the bowl of a stand mixer and mix with paddle attachment on high speed (scraping down the sides, as necessary) for about a minute - the butter should be light and fluffy. Add the 10X and stir until just combined. Beat until well combined, about 2 minutes. Scrape down, as necessary. Add the eggs, one at a time, beating just until each one is combined with the batter. Mix in the vanilla.
Add the flour and beat at low speed until JUST combined and place in the pan(s).
Bake for 1 to 1 1/2 hours (for the tube pan) or 55 to 60 minutes (for the loaf pans) until done. The cake should temp at about 201-210F and pass the usual toothpick test. Cool in pans for 10 minutes and then turn out onto a cooling rack until completely cooled.
Well wrapped, this will keep for a week. You can also freeze the cake.
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