Tuesday, April 28, 2009
It was just yesterday I told some friends that I can't play with Minnie anymore until I get back from Disney...I have to get in my bathing suit on Saturday! And every time I bake something I have NO willpower and end up eating way too much of it. Well, I just couldn't resist trying out this pound cake recipe from the May issue of Better Homes and Gardens. It didn't seem very intimidating because there were tons of pictures....I had all of the ingredients and the pages from the magazine were just sitting there on my desk......all of a sudden I was pulling ingredients out and it just happened!! It was soooo easy and it turned out fabulous for my first time.....the middle did sink a smidge, but it tastes perfect! So gather your things and try one!
1 cup cold unsalted butter cut into 1/2" pieces
1 8 oz. package cold cream cheese, cut into 1 inch pieces
2 3/4 cup sugar
1 tsp. kosher salt
4 tsp. pure vanilla
3 cups sifted cake flour
1. Let eggs stand at room temperature about 30 minutes or until they are room temperature. Generously butter and flour two 8x4x2 inch loaf pans. Using the large bowl of heavy-duty stand mixer with paddle attachment beat cold butter about 2 minutes on low speed, occaisionally raising to moderately high speed for a bit to dislodge butter from paddle.
2. Add cream cheese. Beat on low speed 3 minutes with occaisional short bursts to dislodge mixture from paddle.
Beat butter and cream cheese mixture until waxy and well-blended. Still mixing on low, add the sugar in a slow continuous stream. (this should take 1 1/2-2 minutes). Add salt. Continue creaming butter and cream cheese mixture for 5 minutes, scraping sides and bottom of bowl once halfway through. Increase speed to medium; continue mixing 2 minutes more, scraping once.
3. Add eggs one at a time, beating 20- 30 seconds after each addition or just until each egg is fully incorporated before adding the next egg. Scrape sides and bottom of bowl after first three eggs. Beat in vanilla with the last egg.
4. Gradually add about 2 1/2 cups of the flour on low speed, mixing until just blended (this should take about 1-1 1/2 minutes). Turn off mixer. Fold in remaining flour by had with a spatula, just until combined. ...and yes, my measuring cups are heart shaped! Aren't they cute!!! :)
5. Turn batter into prepared pan. Shake pan gently to distribute batter. Run a spatula in zigzag pattern through the batter. Drop filled pan about 6 inches onto kitchen counter to dislodge any large air pockets.
6. Place on center rack of cold oven. Turn oven setting to 300 degrees. Bake for 1 hour 15 minutes to 1 1/2 hours without opening the oven door. Test for doneness.
7. Transfer to cooling rack. Cool for 10 minutes before removing from pans. Cool completely before serving.