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Double Vanilla Poundcake w/Rum-Vanilla




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 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2 1/2 cups vanilla sugar*
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract


Recipe



Preheat oven to 350 degrees F.

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-inch 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 for 10 minutes.

Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.

RUM-VANILLA GLAZE

1 cup sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum or brandy (optional)

Place sugar and water in a small saucepan, add in the reserved vanilla bean, and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.

VANILLA SUGAR
Yield: 2 cups

1 vanilla bean, whole or scraped
2 cups granulated sugar

If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.