Served this with fresh strawberries and whipped cream. THis is a wonderful pound cake.This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze brushed atop the cake towards the end of the baking time, which gives it a crackly-crunchy top crust.
1) Preheat the oven to 350?F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume. Once all the eggs are added, stir in the milk.
4) Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
5) To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. Set the topping aside.
6) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
7) Remove the cake from the oven, and brush with the sugar mixture. It'll be kind of stiff, and may clump up; again, that's OK. Return the cake to the oven for an additional 15 minutes or so. It's a bit challenging trying to figure out when it's done; the center will test done, while the very top, right under the crust, will still be kind of soggy. The center should register about 200?F on an instant-read thermometer.
8) Remove the cake from the oven, and after 5 minutes loosen the edges. After an additional 5 minutes, turn the cake out of the pan to cool completely on a rack.
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.
If desired, bake the cake in a 9-cup tube or Bundt� pan. You'll need to bake it a shorter amount of time than in the loaf pan, so start checking at 55 minutes.
Since this cake is so dense, the baking time can be tricky. You want it thoroughly baked, but not dried out. When the cake is done, a cake tester inserted into the center will come out clean, and the internal temperature at the center will be at least 200�F. The top 1/4" or so of the top crust may still be moist and sticky; but it shouldn't be batter-like. The finished cake may have some moist streaks near the top crust; that's OK.
You'll find bringing the butter and cream cheese to room temperature makes them easier to beat without lumps forming. And room-temperature eggs help keep the batter lump-free, too. It takes about 2 to 3 hours to bring these ingredients to room temperature, so plan ahead.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 recipe (1938g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 7287 | ||
Calories from Fat: 1938 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 215.4g | 287 % | |
Saturated Fat 114g | 570 % | |
Monounsaturated Fat 67.5g | ||
Polyunsanturated Fat 17.2g | ||
Cholesterol 1608.1mg | 495 % | |
Sodium 2947.6mg | 102 % | |
Potassium 861.5mg | 23 % | |
Total Carbohydrate 1319.2g | 388 % | |
Dietary Fiber 7.2g | 29 % | |
Sugars, other 1311.9g | ||
Protein 53.2g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7287
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.