Field Day Pound cake

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.
  1. I first collected all the stuff, made sure the butter is also at room temperature (which is pretty unusual for butter in our house).
  2. I set the oven to 325 F.
  3. Took me a while, but I successfully buttered my Bundt pan.
  4. 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..
  5. I gradually added the eggs 1 at a time, beating well after each addition.
  6. After the eggs were completely in i mixed in the vanilla and salt.
  7. 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..
  8. Finally, I added the cream and stirred the dough just until thoroughly combined.
  9. 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..
  10. 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..
  11. Cooled in the pan for 30 minutes, then turned the cake out onto a rack to cool completely. Should have waited a bit longer..
  12. Ta dah!!!
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