Hello my friends, I am very sorry for not posting in a week…..I have been bombarded at work, staying up until 5 am to watch the US elections, and then, my fantastic computer (not) decided it needed a break too and wouldn’t work.
Finally, after many restarts and uninstalls and installs, it decided to be nice and let me post!
This dish was a petition from my daughter, as I mentioned before, we each get to choose a recipe to be done for the week. My daughter was intrigued, thinking this would be more of a bread, obviously from the aspect. I was very wary, because I remember pound cakes being these incredibly moist, buttery things you got in a white box that read Entenmann’s. I remember getting that said box, tearing it open with my grandmother, and having her cut the middle slice, where the loaf separates, and gobbling it down with a glass of milk. Other pound cakes I had tried didn’t come close in comparison.
Except for now, I can proudly say, this recipe is a MILLION times better than those pre-prepared confections. Spongy, moist, dense without being dry. All in all, this is one pretty amazing pound cake!
Imagine, 3/4 of the loaf was promptly eaten straight out of the oven. And the next day, after resting in the fridge, it was even better.
I hope you get your mojo on and make this cake. Fairly easy to make, no rocket science involved. And my daughter gladly lent me a hand in preparing it.
Overall taste points: 8.7 / 10
Difficulty: Easy, but you need a stand up or hand-held mixer
Availability of ingredients: Super easy
16 tbsp. unsalted butter, softened, plus more for pans
3 cups cake flour, sifted, plus more for pans
3 cups sugar
2 tsp vanilla extract
3/4 tsp kosher salt
7 eggs
1 cup heavy cream
Heat oven to 350F (180C). Grease and flour two 9″ x 5″ x 2″ loaf pans; set aside. Beat butter, sugar, vanilla and salt in a bowl on medium – high-speed of a hand mixer until pale and fluffy, about 6 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and cream alternately, beginning and ending with flour, beating until smooth. Increase speed to high; beat batter until smooth and light, about 5 minutes. Divide batter between prepared pans, and smooth tops with a rubber spatula; bake until a toothpick inserted in the middle comes out with a couple of crumbs adhering to it, about 1 hour 15 minutes. Let cool 30 minutes, and then unmold onto a cooling rack; let cool completely before slicing and serving. Serves 10.
Expat Chef in Barcelona 