Monday, November 5, 2012

Pack on the Pound(s) Cake

I never really agreed with the motto, “Tis better to give than to receive.” Until now. I am a convert. Hear me out.

You know those people who are a little too thin but constantly complain about their imaginary belly or thighs? We all know at least one. Well, gather ye up a few pounds of butter and sugar and make that skinny bit the gift that keeps on giving. This cake is so good, they won’t be able to stop eating it until they have busted out of their pants. And don’t feel guilty … being evil is perfectly okay if you do it in the spirit of giving. Write that down.

Pack on the Pound(s) Cake
Recipe courtesy of Cook’s Country April/May 2012

3 cups (12 oz) cake flour
1 tsp salt
4 large eggs plus 2 large yolks, room temperature
¼ cup milk
2 tsp vanilla extract
3 cups (21 oz) sugar
3 sticks unsalted butter, softened
6 oz cream cheese, softened

Adjust the oven rack to middle position and preheat your oven to 300˚. Grease and flour a 12 cup bundt pan.  (Reader, we used baking spray (made with flour) and it worked flawlessly.) Combine flour and salt in a bowl. Whisk eggs, yolks, milk and vanilla in a 2 cup liquid measuring cup.

Using a stand mixer fitted with a paddle, beat sugar, butter, and cream cheese on medium high until pale and fluffy, about 3 minutes. Reduce the speed to low and very slowly add the egg mixture until incorporated (batter may look a bit curdled). Add flour mixture in 3 additions, scraping down the bowl as needed. Give the batter a final stir by hand.

Scrape the batter into the prepared pan and gently tap it on the counter to release any air bubbles. Bake until a toothpick inserted in the center comes out clean, about 80 to 90 minutes. Rotate the pan halfway in the baking time. Cool the pan on a wire rack for 15 minutes only. Remove the cake from the pan and let cool completely, about 2 hours. The cake can be wrapped with plastic and held at room temperature for 3 days.

For a printable version of this recipe, please click here.

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