"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Vanilla Pound Cake Recipe

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Vanilla Pound Cake image
Maureen, Russ, Zack and Adam

 

This recipe for Vanilla Pound Cake, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Flaherty
Added: Wednesday, June 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 cups + 3 Tbsp sifted all-purpose flour
1 Tbsp. potato starch flour
1 1/2 tsp vanilla powder
1/2 tsp salt
1/4 tsp baking soda
8 oz sour cream
2 Tbsp heavy cream
1 1/2 tsp vanilla extract
1/4 cup brandy
1 tbsp Amaretto
1 Tbsp rum
1 1/2 tsp whiskey
2 sticks unsalted butter at room temp.
3 cups superfine granulated sugar
1 vanilla bean
5 large eggs
1 egg yolk
Powdered sugar for sprinkling

Directions:
Directions:
Place oven rack in the center of the oven and preheat the oven to 350

In a large mixing bowl, combine flour with potato starch flour, vanilla powder, salt, and baking soda and whisk gently to blend

In another large bowl, combine sour cream, heavy cream, vanilla extract and liquors and whisk gently to combine
Add butter and sugar to the bowl of a standing mixer fitted with the paddle attachment. Slice open vanilla bean and scrape in the black seeds and begin blending on low speed. After 2 to 3 minutes, add eggs and extra yolk one at a time, waiting until each is fully incorporated before adding next egg. Continuing on low speed, alternately add dry and wet mixtures little by little ( Move quickly through this step to avoid overworking the batter (no more than a minute). Stop the mixer, scrape down side of bowl and along bottom and mix on medium for 15 to 20 seconds. Batter should be smooth.

Spray a large Bundt pan with and spray that is an oil and flour mixture. Fill pan 3/4 full and level it with a rubber spatula ( Use leftovers for cupcakes) Bake 45 min. check for done-ness by inserting a fork, when fork comes out clean remove from the oven. Let cool for 15 min. on a flat surface and then remove from pan. Serve with fresh fruit and whipped cream or alone with a sprinkling of powdered sugar.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour + baking time
Personal Notes:
Personal Notes:
This cake only sounds like a lot of work. It is quite doable and worth the effort. You will be a Kitchen Goddess/God when you serve this cake.

 

 

 

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