For the cake:
Heat the oven to 325?. Generously butter two 8? x 4? x 2? inch loaf pans.
Sift together the flour, baking powder, and salt.
In a heavy-duty mixer, using the paddle, cream the butter and vanilla sugar until the mixture is pale and fluffy. Add the vanilla bean seeds to the mixture along with the vanilla extract and eggs. Beat to mix.
Add the flour mixture to the batter and beat with a few turns of the paddle until it is just smooth. With a rubber spatula, fold the batter from the bottom of the bowl into the mixture to make sure it?s well blended.
Divide the batter between the pans. Bake the cakes for 30 minutes, turn the pans around, and continue baking for 25-40 minutes or until a skewer inserted into the cake comes out almost clean. Cool on a rack for 10 minutes. Turn the loaves out of their pans and return them to the rack.
For the syrup:
In a small saucepan over medium heat, dissolve the sugar in the water. Add the vanilla beans and stir so the seeds disperse. Remove from the heat.
Place the cakes on the rack over a piece of wax paper. Brush generously all over tops, bottoms, and sides?with the syrup. Brush with more syrup as they cool. Cool completely and slice.
Great pound cake with layered vanilla flavor
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 loave (1166g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1415 (33%)|
|Amt Per Serving||% DV|
|Total Fat 157.2g||210 %|
|Saturated Fat 92.9g||464 %|
|Monounsaturated Fat 42.5g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1108.9mg||341 %|
|Sodium 544.9mg||19 %|
|Potassium 557mg||15 %|
|Total Carbohydrate 700.7g||206 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 694.2g|
|Protein 47g||67 %|
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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: 4342
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