HOMEMADE VANILLA POUND CAKE RECIPEThis homemade vanilla pound cake recipe produces cake perfection. The texture of this cake is perfect. The crumb so soft, that you could mistake it for a Sara Lee pound cake. It's better. The rum syrup makes this cake. More homemade cake recipes at the bottom of the page...
These tips and recipes are excerpts from Dorie Greenspan's cookbook: Baking - From My House to Yours (for sale at the right). You will never regret this purchase. She is wonderful. RUM DRENCHED VANILLA POUND CAKE RECIPE The texture of this cake is perfect. The crumb so soft, that you could mistake it for a Sara Lee pound cake. But what you get here is a flavor that Sara Lee can never deliver, one that depends on using the very best vanilla you can find. The first choice is a pair of moist, pliable vanilla beans. You get the truest flavor from beans and if you follow the trick of rubbing the pulp of the beans into the sugar; you'll get tremendous results. If you use extract, you'll still get an excellent cake, but you've got to use pure extract (or make your own - see vanilla extract link below). Your family and friends will beg you for this vanilla pound cake recipe. RUM SYRUP (Optional) Sift the flour, baking powder and salt together; set aside. Put the sugar and the pulp from the vanilla beans in a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrantly infused with vanilla. If you are using pure vanilla extract, it is added later. Add the eggs and whisk them into the sugar and beat until they are incorporated. Add the vanilla extract (if you are using it) and then the cream, followed by the rum. Continue to whisk or switch to a large rubber spatula and gently stir in the dry ingredients, divided into 3 additions. The batter will be smooth and thick. Fold in the melted butter divided in thirds and then pour into the prepared pans; smoothing the tops with a rubber spatula. Bake for 55-60 minutes, or until a knife inserted into the center comes out clean. (As soon as the cakes go into the oven, make the syrup.) After 30 minutes in the oven, check the cakes for color - if they are browning too quickly, cover them lightly with foil tents. The vanilla pound cake recipe includes a rum syrup (that I think makes this cake); try it! Meanwhile, to make the syrup you stir the water and the sugar together in a medium saucepan over medium heat until the sugar melts and then bring to a boil. Remove from the heat and stir in the rum. When the cakes are done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right-side-up on the rack. Place the rack over a baking sheet lined with wax paper and using a thin skewer or knife, poke holes all over the cakes. Brush the cakes all over with the rum syrup, wor4king slowly so the at the cake sops it up. Leave cakes on the rack to cool to room temperature. NOTE LEMON LOAF CAKE ORANGE LOAF CAKE CANDIED GINGER LOAF CAKE: For a fully gingered cake, whisk 1 tablespoon of ground ginger into the dry ingredients. Serve this loaf without the syrup soak or brush the warm loaf lightly with some of the syrup form the preserved ginger. |
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RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe