Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
         
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

Recipe for family meals :

Spiced Pound Cake
 

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

Ingredients

4 cups "Cake" flour
1/8 tsp. salt
2 tsp. ground nutmeg
1 lb. (4 sticks) butter, softened
2 cups sugar
1 lb. eggs (8 - 10)
2 tsp. vanilla extract
Confectioners' sugar

Method
  • Preheat oven to 325º. Butter 2 loaf pans 9 x 5 x 3 inch and dust with flour. Then, shake out the excess flour. Set aside.
  • Sift the flour before measuring and then sift again with the salt and nutmeg. Set aside.
  • Place the butter in a large bowl and beat with a large spoon until soft and mushy. Using an electric mixer on medium or creaming speed, gradually add the sugar and continue creaming the mixture until it is light and fluffy. This should take 10 - 12 minutes.
  • Weigh the eggs to make sure you have ONE POUND. Add the eggs, one at a time, beating on medium speed for about 1 minute after each addition, scraping down the sides of the bowl now and then. Stir in the vanilla. Set the beater on low speed. Add about one-third of the flour at a time to the creamed mixture, beating well after each addition. This should take about 3 - 4 minutes.
  • After all of the flour is added, set the mixer on medium speed and beat the batter beat the batter for 2 minutes longer, occasionally scraping down the sides of the bowl. The batter should be shiny, satiny and fluffy.
  • Spoon the batter into the prepared cake pans, dividing evenly between the two. Shake the pans gently to settle the batter.
  • Place the pans in the hot oven on the middle shelf, diagonally across from each other, not touching.
  • Bake for 1 hour and 15 minutes or until golden brown and a knife inserted in the centers come out clean.
  • Remove the cakes from the oven and cool on a wire rack for 10 minutes. Run a metal spatula or knife around the edge of the pans to loosen the cakes and then tap the pans gently.
  • Carefully turn out the cakes onto a wire rack. Sprinkle with the confectioners' sugar if desired and cool completely.

Shirley Cline

 
EMAIL US