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    Double Vanilla Pound Cake


    Source of Recipe


    Internet

    List of Ingredients




    1 large vanilla bean, split or cut into pieces
    1 cup milk, room temperature
    4 cups flour, sifted
    1 T. baking powder
    ½ t. salt (if using salted butter, delete)
    2 cups unsalted butter, softened to room temperature
    2½ cups vanilla sugar
    6 jumbo eggs, room temperature
    1 T. pure vanilla extract

    Recipe



    Preheat oven to 350º. Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside. Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside. In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes. Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Pour and scrape the batter into a lightly buttered, floured 10” tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry. Cool the cake in the pan on a rack completely before serving.


 

 

 


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