Supper Was Great, What's For Dessert???
1/19/10 10:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wobblerlorriWhat's a better self-indulgent dessert than Old Fashioned Pound Cake, especially if you top a slice with some sliced strawberries macerated in sugar or Splenda, and put a big pile of Reddi-Wip on top of it (because I was too lazy to make real whipped cream... hey, at least it's not Cool Whip...)
OLD FASHIONED POUND CAKE
Makes 2 cakes in loaf pans or one cake in a tube pan
Dry ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Wet ingredients:
3 cups sugar
1 cup (2 sticks) softened butter (use margarine if you must, but it doesn't taste as good)
5 eggs (yes, 5 eggs)
1 cup milk
2 teaspoons vanilla
DO NOT PREHEAT YOUR OVEN!!!!!
1. Whisk dry ingredients together, set aside.
2. In a mixer, whip butter into sugar until combined. Add eggs one at a time, mixing until fully incorporated. Add milk and vanilla, mix until fully incorporated.
3. Add flour in 3 batches, mixing well between each addition.
4. Using the butter wrappers, grease the loaf pans or the tube pan well, especially the bottom and corners.
5. Fill the pan(s) with your batter. Let your favorite child/husband/family member lick the beater and the bowl (unless you want it).
6. Place filled pans in COLD oven, turn it on to 325° F, and bake cake for 1 hour and 15 min. Cake is done when knife inserted in center comes out clean.
7. Remove from oven when done and cool in pans on cooling rack.
Real old-fashioned pound cake is good any way you want to eat it -- as a slice in your hand, covered with ice cream, smothered under a load of sliced strawberries and whipped cream, pound cake doesn't care. It knows it's Damn Good all on its own.
Pound cake baked in a cold oven develops a crunchy, delicious crust that will not develop if you preheat, so DON'T PREHEAT. Half the wonderfulness of the pound cake is the yummy crust -- what we aficionados call "the goody".
Enjoy it!
OLD FASHIONED POUND CAKE
Makes 2 cakes in loaf pans or one cake in a tube pan
Dry ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Wet ingredients:
3 cups sugar
1 cup (2 sticks) softened butter (use margarine if you must, but it doesn't taste as good)
5 eggs (yes, 5 eggs)
1 cup milk
2 teaspoons vanilla
DO NOT PREHEAT YOUR OVEN!!!!!
1. Whisk dry ingredients together, set aside.
2. In a mixer, whip butter into sugar until combined. Add eggs one at a time, mixing until fully incorporated. Add milk and vanilla, mix until fully incorporated.
3. Add flour in 3 batches, mixing well between each addition.
4. Using the butter wrappers, grease the loaf pans or the tube pan well, especially the bottom and corners.
5. Fill the pan(s) with your batter. Let your favorite child/husband/family member lick the beater and the bowl (unless you want it).
6. Place filled pans in COLD oven, turn it on to 325° F, and bake cake for 1 hour and 15 min. Cake is done when knife inserted in center comes out clean.
7. Remove from oven when done and cool in pans on cooling rack.
Real old-fashioned pound cake is good any way you want to eat it -- as a slice in your hand, covered with ice cream, smothered under a load of sliced strawberries and whipped cream, pound cake doesn't care. It knows it's Damn Good all on its own.
Pound cake baked in a cold oven develops a crunchy, delicious crust that will not develop if you preheat, so DON'T PREHEAT. Half the wonderfulness of the pound cake is the yummy crust -- what we aficionados call "the goody".
Enjoy it!
