Carlo made dinner tonight. He decided to take on the task of using our Kitchen-Aid food grinder for the first time, and make fresh hamburgers, using some cuts of chuck he picked up over the weekend. After dinner, he took me out for an ice cream cone.
To treat him for a yummy dinner, I made Dorie Greenspan’s Perfection Pound Cake. The only things I did differently were set the oven to 300 degrees F (oven runs warmer than normal), and I used 1/2 c of Splenda Baking Blend, instead of sugar. We both found the cake to be delicious and moist! It cooked evenly with the length of time it took.
Since we have a lot of cake now, I’m going to try out an experiment tomorrow, belatedly related to Earth Day. I will post tomorrow night!
In the meantime, have some cake!
Here’s the recipe below:
Perfection Pound Cake
(Source: Dorie Greenspan Baking: From My Home to Yours p. 222)
- 2 cups all-purpose flour (or 2-1/4 cups cake flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
Whisk together the flour, baking powder, and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.
Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.