Directions: |
Directions:Preheat oven to 350º.
1 - Generously grease (with butter) and flour a 10-inch tube pan or 12-cup bundt pan. 2 2 - Shake out excess flour and set aside.
3 - Place butter in a large bowl (mixer bowl) and using an electric mixer, beat butter until creamy and smooth.
4 - Scrape the sides of the bowl and add sugar. Beat until light and fluffy (approx. 1 - 2 minutes).
5 - In a separate, medium-sized bowl combine whole eggs, egg yolks, vanilla, and a pinch of salt.
6 - Using a fork, lightly beat the eggs and yolks, vanilla, and salt.
7 - With the mixer on low speed, slowly pour the egg mixture into the batter, allowing it to gradually become incorporated. (Do not pour the egg mixture in all at once). Add some of the egg mixture, beat to incorporate, and repeat until all the egg mixture is fully incorporated into the batter.
8 - Beat at medium-high for another 1 - 2 minutes once incorporated.
9 - Reduce the speed to low and gradually add the flour to the batter (about 1/4 cup at a time) until all flour has been added.
10 - Scrape the sides and bottom of the mixer bowl (do not forget to scrape the bottom - flour gets stuck on the bottom). Once scrapped, mix again on medium speed until well combined and beat for another minute.
11 - Spread the batter evenly into the prepared pan.
12 - Transfer to the pre-heated 350º oven and bake on the center rack for an hour and 10 minutes or until a wooden skewer (you can use a chopstick - a toothpick is not long enough) comes out ideally with a few moist crumbs stuck to it. DO NOT OVER BAKE. If overbaked, the cake will be dry. NOTE - check the cake at an hour.
13 - Allow the cake to cool for at least 20 minutes. Then run a knife around the sides of the pan and the center of the pan to loosen the cake.
14 - Invert cake onto a cooling rack and allow to cool completely before serving. |
This recipe for Hunter's Favorite Pound Cake is from