Friday, September 30, 2016

Pound Cake

I have always loved baking. My love started when I got my Easy Bake oven many years ago and had to wait like 10 minutes for miniature baked goods that still weren't fully cooked, but were still amazingly delicious. It brought me so much joy to see the look on someone's face when I presented them with one of my baked goods (even though they probably pretended to eat it and threw it away lol). While I don't bake as much as my younger easy bake oven loving self, (it's hard for two people to finish a cake and be healthy, just saying) I still enjoy it and the stress relief it brings me when I do. So for this baking endeavor, I found this pound cake recipe, not made in an easy bake oven (maybe I should get one now haha), and it did not disappoint. It was the perfect combination of dense and moist that made it perfect for eating alone or topped with berries and whipped cream. You can also enjoy it as a dessert or even a sweet breakfast option. My favorite way to eat it is either cold and plain, or cold and with strawberries and whipped cream. I don't know if the cold thing is weird, but I seem to like it better that way. Let me know how you like yours! Enjoy!

Pound Cake

1-1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs
3 cups all-purpose soft-wheat flour (White Lily) *I used cake flour
1 tsp baking powder
1/4 tsp salt
1 (5-oz) can evaporated milk
2/3 cup heavy cream
2 Tbsp vanilla extract
1 tsp almond extract

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan. Set aside.

Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy. Gradually add sugar and beat for an additional minute. Add eggs, one at a time, beating just until the yolk disappears.

Combine flour, baking powder and salt. Combine evaporated milk and heavy cream. Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture, 1/2 cream mixture, 1/3 flour mixture). Beat at slow speed after each addition. Stir in vanilla and almond extract. Pour batter into prepared pan.

Bake for 60 to 75 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 1 hour. Remove from pan and continue cooling on wire rack until completely cool.


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