I always tell everyone I cant bake. The truth is I nearly burned my house to oblivion in a cooking accident, but thus far I have only just managed to burn bakery items. In all honesty, I can bake, I can cook, but I have a horrible time concentrating on the end result.
Translation: I walk out of the kitchen way too much.
I go to the Internet, I go to the TV, I talk with my family, I just get distracted in general. I can cook up a recipe to a “T”, I can create, I can alter, but after something goes in the oven, my brain goes numb. Its like I need an assistant. So last night when I went to bake a pound cake, I was bound and determined NOT to ruin it via burned toppings and sides.
For the record, I almost always set my timer…I just don’t always hear it….unless its a fire alarm-which isn’t good usage of letting you know something is “done”.
However if you have no issues taking your baking items OUT of the oven, here is a lovely recipe I managed to make from beginning to end last night and still leave the kitchen standing.
Pound cake is obviously one of those things that can be made a million ways. You can really up the sugar in it, change out some ingredients to include cream cheese as a base, or add all sorts of extracts for flavors you love, but overall its a very rich, thick tasting “cake” that is best served as an addition to something else (atleast in my taste buds view).
Here is a good start:
Butter Pound Cake Recipe
- 1 cup sugar (and some extra for a crunchy topping)
- 1 tsp vanilla
- 5 eggs
- 1 cup butter
- 1.5 cups of flour
- pinch of salt
- 350 degree preheated oven
Before you start the steps, this is for a PLAIN buttery pound cake. Some people like to bake in nuts, chocolate (cocoa), lemon or orange juice, berries, chocolate pieces, jelly beans, whatever. By all means, be creative. I wouldn’t mind dropping a Snickers Bar inside the middle of this batter to see what happened one day myself.
That’s not advice, btw.
But if you plan on doing something extra, might want to have those ingredients handy.
Step #1: Your eggs and butter need to be room temperature. Don’t try to cheat around this process or it throws off your recipe mojo. Put your eggs in some hot water if you don’t take them out in time (read: not boiling water…) and leave your butter out for at least 30 minutes or so.
Resist all temptations to put your finger in the butter.
Step #2: Mix the butter and sugar together for 8 minutes…..about medium to medium high. Its very helpful if you have one of those Kitchen Aid Mixers, but for us amateurs, persistence will have to do. I was tapping my fingers by like minute 4…but as the butter and sugar get more and more mixed, it becomes lighter and fluffier.
I only taste tested the sugar-butter out like 4 times. Its so good like this. I think a good recipe for a perfect waffle topping too!
Step #3: Now that your hand is ready to fall off, add your vanilla and slowly start adding eggs while mixing on low.
Step #4: Mix in your flour, a little at at time. If you are an expert baker, you have probably already done the sifting and leveling and all that jazz. I just pour and mix. I don’t have time for that other crap.
Step #5: Pour the batter, which is about the consistency of pudding, into your pre-buttered/flowered, or “Bakery Joy-ed” pan.
Step #6: I like a little crunchy top, so I put a few tablespoons of granulated sugar on the top of the batter so when it comes out it has that nice film of sugar baked on the surface. Yum.
Step #7: Put in oven for about 60-65 minutes..basically till your knife or whatever pokey thing you stick in your cakes comes out mostly crumb free.
Now that its out, presumably its not burned, and you have some choices after it cools down.
You can glaze it (sorry, I don’t do glaze…… I imagine its powdered sugar and vodka or something), frost it, throw it in a bowl and douse with strawberries and whipped cream, or just slice off a piece and enjoy all 5000 calories of this dessert.
Disclaimer: I am not responsible for your weight gain.
Any experience with pound cake? Leave me your recipes below!
this is not a personal recipe and was originally printed in Martha Stewart Magazine. I recently looked up the recipe again and they have a newer version here.