Christmas Cakes

Pound Cake

Traditionally, pound cake is a rich and buttery cake made with one pound of butter, one pound of sugar, one pound of eggs and one pound of flour. Although the

Traditionally, pound cake is a rich and buttery cake made with one pound of butter, one pound of sugar, one pound of eggs and one pound of flour. Although the recipe has changed over the years, they are still wonderfully rich, moist and buttery with a lovely golden brown crust. It is the perfect dessert for a Christmas dinner! So try this buttery pound cake and share your comments!

Pound Cake

Furthermore, I would like to give some suggestions for making a perfect pound cake. Firstly, for this cake, have the butter at room temperature. Secondly, if you don’t have the cake flour, just combined 1 cup (130 grams) sifted all purpose flour and 20 grams cornstarch. Finally, if you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after 40 mins. Whether you enjoy the slice of this cake plain with just a dusting of powdered sugar or with whipped cream or ice cream, it is truly a king among cakes. You can also serve this cake along with fresh berries and whipped cream.

Pound Cake 2017-12-11 05:03:59

Serves 8 Traditionally, pound cake is a rich and buttery cake made with one pound of butter, one pound of sugar, one pound of eggs and one pound of flour. Although the recipe has changed over the years, they are still wonderfully rich, moist and buttery with a lovely golden brown crust. It is the perfect dessert for a Christmas dinner! Print Prep Time 00:15 Cook Time 01:00 Total Time 01:15

Prep Time 00:15 Cook Time 01:00 Total Time 01:15 Dry Ingredients

1 & 1/4 cups sifted cake flour (150 grams)
3/4 cup white sugar (150 grams)
1 teaspoon baking powder
1/4 teaspoon salt
185 grams unsalted butter at room temperature Wet Ingredients
3 large eggs at room temperature
1 & 1/2 teaspoon vanilla essence
3 tablespoons milk at room temperature Instructions
Preheat oven to 180 degrees C and then place rack in the center of the oven.
Butter or spray 9-inch loaf pan, then line the bottom of the pan with parchment paper and again butter or spray the paper. Pound Cake
In a bowl, whisk together eggs, milk, and vanilla essence until incorporated.
In the bowl of an electric stand mixer with paddle attachment or with a hand mixer, place flour, baking powder, salt, and sugar, mix on low speed for 30 seconds or until blended.
Add the softened butter and half of the egg mixture and mix on low speed until the dry ingredients are moistened.
Increase the speed to medium and beat for about one minute to aerate and develop the cake structure. Scrape down the sides of the bowl in between.
Then gradually add the remaining egg mixture in two additions at 30 seconds interval.
Scrape the batter into the prepared pan and level the top by using a spoon or offset spatula. Bake it for 55 to 60 mins or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean.
Then remove the cake from the oven and place on a wire rack to cool for 10 mins. By Santhi Therese The Indian Claypot https://theindianclaypot.com/

Pound Cake

Serves 1
Prep Time: 00:15
Cook Time: 01:00
Total Time: 01:15

Ingredients

1 & 1/4 cups (150 grams) sifted cake flour
3/4 cup (150 grams) white sugar
1 teaspoon baking powder
1/4 teaspoon salt
185 grams at room temperature unsalted butter
3 at room temperature large eggs
1 & 1/2 teaspoon vanilla essence
3 tablespoons at room temperature milk

Instructions

Preheat oven to 180 degrees C and then place rack in the center of the oven.
Butter or spray 9-inch loaf pan, then line the bottom of the pan with parchment paper and again butter or spray the paper.
In a bowl, whisk together eggs, milk, and vanilla essence until incorporated.
In the bowl of an electric stand mixer with paddle attachment or with a hand mixer, place flour, baking powder, salt, and sugar, mix on low speed for 30 seconds or until blended.
Add the softened butter and half of the egg mixture and mix on low speed until the dry ingredients are moistened.
Increase the speed to medium and beat for about one minute to aerate and develop the cake structure. Scrape down the sides of the bowl in between.
Then gradually add the remaining egg mixture in two additions at 30 seconds interval.
Scrape the batter into the prepared pan and level the top by using a spoon or offset spatula.
Bake it for 55 to 60 mins or until the cake is golden brown and a toothpick inserted in the center of the cake comes out clean.
Then remove the cake from the oven and place on a wire rack to cool for 10 mins.

By Santhi Therese
The Indian Claypot