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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