Home
Forums
New posts
Search forums
What's new
New posts
Latest activity
Members
Current visitors
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="moreluck" data-source="post: 741505" data-attributes="member: 1246"><p><a href="http://www.epicurious.com/recipes/food/views/Cardamom-Vanilla-Pound-Cake-351920" target="_blank">Cardamom Vanilla Pound Cake </a>Gourmet | March 2009</p><p>By Kay Chun</p><p></p><p>This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream.</p><p>Yield: Makes 10 to 12 servings</p><p>Active Time: 25 min</p><p>Total Time: 3 1/4 hr</p><p></p><p></p><p>3 cups all-purpose flour</p><p>1 teaspoon ground cardamom</p><p>1 teaspoon baking powder</p><p>1/2 teaspoon baking soda</p><p>1/2 teaspoon salt</p><p>2 1/4 sticks unsalted butter, softened</p><p>1 3/4 cups granulated sugar</p><p>2 vanilla beans, halved lengthwise</p><p>4 large eggs</p><p>1 tablespoon fresh lemon juice</p><p>1 cup whole milk</p><p>1 1/2 cups chilled heavy cream</p><p>2 1/2 tablespoons confectioners sugar</p><p>1 1/2 teaspoons pure vanilla extract</p><p></p><p>Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment</p><p></p><p></p><p>Preheat oven to 350°friend with rack in middle. Generously butter pan and dust with flour, knocking out excess.</p><p>Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.</p><p>Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.</p><p>Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.</p><p>Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.</p><p></p><p><strong>Cooks' notes:</strong></p><p>• If you have green cardamom pods, you can grind the seeds using a mortar and pestle or an electric coffee/spice grinder</p><p>•Cake keeps in an airtight container at room temperature 3 days.</p></blockquote><p></p>
[QUOTE="moreluck, post: 741505, member: 1246"] [URL='http://www.epicurious.com/recipes/food/views/Cardamom-Vanilla-Pound-Cake-351920']Cardamom Vanilla Pound Cake [/URL]Gourmet | March 2009 By Kay Chun This pound cake not only keeps well but also intensifies in flavor over the first day or so. It's delicious toasted or served with ice cream. Yield: Makes 10 to 12 servings Active Time: 25 min Total Time: 3 1/4 hr 3 cups all-purpose flour 1 teaspoon ground cardamom 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 1/4 sticks unsalted butter, softened 1 3/4 cups granulated sugar 2 vanilla beans, halved lengthwise 4 large eggs 1 tablespoon fresh lemon juice 1 cup whole milk 1 1/2 cups chilled heavy cream 2 1/2 tablespoons confectioners sugar 1 1/2 teaspoons pure vanilla extract Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer fitted with paddle attachment Preheat oven to 350°friend with rack in middle. Generously butter pan and dust with flour, knocking out excess. Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla beans with tip of a paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined. Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles. Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more. Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream. [B]Cooks' notes:[/B] • If you have green cardamom pods, you can grind the seeds using a mortar and pestle or an electric coffee/spice grinder •Cake keeps in an airtight container at room temperature 3 days. [/QUOTE]
Insert quotes…
Verification
Post reply
Home
Forums
Brown Cafe UPS Forum
Life After Brown
what's Baking!!
Top
