Tuesday, February 17, 2009
“A Taste of the Islands” Pound Cake
Chris and I just returned from another AMAZING Caribbean get-a-way! The 2009 Buckeye Cruise for Cancer Proceeds from the Buckeye Cruise benefit the Stefanie Spielman Fund for Breast Cancer Research at Ohio State's James Cancer Hospital and Solove Research Institute. Join us on the 2009 Buckeye Cruise to help fight breast cancer! Check it out!
While on the ship, Chris discovered his love for pound cake. He claimed he has never tasted it before this trip. When I informed him I could easily make this at home he was very excited. This recipe for Pound Cake was adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002 ).
I decided to bring a little of the Caribbean into our home to remind us of an amazing time had last week. The mix of flavors is wonderfully fruity, yet subtle. I baked mine in a dark pan and it turned out just fine (the recipe suggests glass).
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter,
at room temperature
1 cup sugar
1/2 teaspoon rum flavored extract
1/2 teaspoon butter flavored extract
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 eggs, at room temperature
8 ounces sour cream, at room temperature
Preheat an oven to 325°F. Lightly grease an 8 1⁄2-by-4 1⁄2-inch loaf pan, preferably glass, and dust with flour.
In a bowl, whisk together the flour, baking soda and salt until blended. In the bowl of an electric mixer, beat together the butter, sugar, and all extracts on medium to medium-high speed until light and fluffy. Add the eggs one at a time, beating well after each addition until just blended. Sprinkle half of the flour mixture over the egg mixture and stir until both are just incorporated. Stir in the sour cream, then sprinkle with the remaining flour mixture and stir until evenly distributed.
Pour the batter into the prepared pan and tap gently on the counter to even out and settle the ingredients. Bake until a toothpick inserted into the center comes out clean, about 70 minutes, or longer if using a metal pan. Transfer the pan to a wire rack and let cool for 15 minutes.
Run a thin knife around the inside of the pan, invert the cake onto the rack and lift off the pan. Place the cake on one of its sides and continue cooling. Serve warm or at room temperature.