Inspired by traditional pot-luck feasts related article in recent New York Times (Dine and Wine…) I went on a wild adventure.. very tasty one at that..
If it was not for our lack of patience causing the cake’s early departure from the pan, it would also be beautiful..
For 1 large ( 11 inch/28 cm in diameter – they say it may be a 12 cup capacity) Bundt cake pan or 2 long and narrow loaf cake pans you need:
- 450 grams (2 cups) unsalted butter, at room temperature, plus more to grease the pans
- 600 grams granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 450 grams cake flour ( i used 350 grams of all purpose flour plus 50 grams potato starch instead)
- 1/4 cup heavy cream.
- I first collected all the stuff, made sure the butter is also at room temperature (which is pretty unusual for butter in our house).
- I set the oven to 325 F.
- Took me a while, but I successfully buttered my Bundt pan.
- Using an electric mixer i creamed together the remaining butter and sugar. Since I started using the egg beater attachment, the creaming process took some time and persuasion.. Next time I may start with the creaming attachment, then, at later steps (#5 below?), switch to a whipping one..
- I gradually added the eggs 1 at a time, beating well after each addition.
- After the eggs were completely in i mixed in the vanilla and salt.
- Using a silicone spatula I gently stirred in the flour by hand, adding it very gradually; this was to assure that the cake would remain tender. I made it in some 6-7 steps, turning the bowl with one hand, folding the flour with the spatula with the other..
- Finally, I added the cream and stirred the dough just until thoroughly combined.
- Big Buntd cake pan, well buttered, was ready so I poured the batter into the pan and tried to smooth the top – not terribly important, yet..
- Into the hot oven, to bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. In my case it took almost 1 hour 45 minutes to bake through..
- Cooled in the pan for 30 minutes, then turned the cake out onto a rack to cool completely. Should have waited a bit longer..
- Ta dah!!!