Color Challenge #2

January’s color is white
Pound Cake

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Do you know I’ve never made a pound cake? How is it that I’ve mastered some other baked goods and have never made a pound cake?
So, to counteract my nervousness about today’s Patriots game, I kept myself busy between series by baking and cooking.
I found some recipes online and looked the recipes up in some cookbooks also. The classic recipe for pound cake calls for one pound each of flour, sugar, butter and eggs. Get it? Pound cake?
It also has a little vanilla, salt and baking powder. I tweaked the recipe and used Fiori di Sicilia extract instead of vanilla.

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Instead of whole milk, I substituted buttermilk. I got a beautiful silky batter and a light crumb and moist cake. The batter also formed a nice crispy crust on the top and sides of cake.

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The fiori extract adds a hint of orange and vanilla to the cake. Totally yum. I think later in the week I’ll serve it with some diced oranges with Cointreau!
Nice and boozy ….

Here’s the recipe

3 cups all purpose flour
2 1/2 cups sugar
3/4 pound (that would be 3 sticks) of butter
6 ( count ’em) eggs
3 tsp baking soda
3/4 cup milk
2 tsp vanilla extract
3/8 tsp of salt
All ingredients should be at room temp
Mix dry ingredients in bowl and set aside
Cream the butter until very soft and beat with eggs, adding eggs one at time until well incorporated
Add extract and milk
Add dry ingredients about a cup at a time and beat by hand for 15 minutes or by mixer for about 5 minutes.
Pour into greased loaf pans and bake in 325 oven for at least 60 minutes. Start checking doneness at 50 minutes and remove from oven if sides are pulling away from pan and toothpick comes out clean if inserted in center.


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