Sunday, October 27, 2002

Velvet Pound Cake

Fresh strawberries are coming down in price as they begin to ripen all over the country, and this pound cake - a rich dark brown outside, with a fine, golden crumb - is the perfect foil for sliced strawberries and a dollop of whipped cream.

14 tablespoons (1 3/4 sticks) butter
3-ounce package cream cheese
1/2 teaspoon salt
1 1/2 cups sugar
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons vanilla extract*
1 teaspoon almond extract*
5 eggs

*If desired, substitute 1 tablespoon lemon zest + 1/4 teaspoon lemon oil, OR 1/8 teaspoon Fiori di Sicilia flavoring, for the vanilla and almond extracts.

In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour and baking powder, and mix to combine; the batter will be stiff.

Add the flavoring of your choice, and 1 egg. Beat well. Continue to add the eggs, one at a time, beating well after each addition. When done, the batter will be very fluffy.

Spoon the batter into a greased 9 x 5-inch loaf pan, or into a small tube or bundt-style pan. Bake the cake in a preheated 350°F oven for 55 to 60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, and after 5 minutes turn it out of the pan to cool on a wire rack. The cake will be dark brown on the edges and golden with a fine crumb inside. Serve warm or at room
temperature; store well-wrapped at room temperature.

Yield: 1 cake.

Copyright 2000, The King Arthur Flour Co.

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