Subject: Bourbon Pound Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Sep 20 2002 - 07:08:55 EDT
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FOOD FUNNY
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Thanks to Peggy Swanson for this I-doubt-it's-true food funny:
One of my daughter's wedding presents was a toaster oven. Soon after
the honeymoon, she and her husband tried it out. Almost immediately,
smoke billowed out of the toaster. "Get the owner's manual!" her
husband shouted.
"I can't find it anywhere!" she cried, searching through the box.
"Oops!" came a voice from the kitchen. "Well, the toast is fine, but
the owner's manual's burned to a crisp."
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TODAY'S RECIPE
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Pound cakes can be a bit temperamental, and one of the keys to their
success is to start baking them in a cool oven in order to allow the
batter to come up to temperature gradually. This well also cause the
cooking time to vary depending on how fast your oven heats, so be sure
to check the cake for doneness as directed in the recipe.
All recipes this week are adapted from "Damon Lee Fowler's New
Southern Kitchen," Simon & Schuster, 2002
http://www.amazon.com/exec/obidos/tg/detail/-/0684871696/worldwiderecipes
Bourbon Pound Cake
3 1/2 cups (875 ml) all-purpose flour
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) salt
1 lb (450 g) butter at room temperature
2 cups (500 ml) sugar
8 large eggs
1/3 cup (80 ml) milk (whole milk for best results)
1/3 cup (80 ml) bourbon
1 tsp (5 ml) vanilla extract
Sift the flour, baking powder, and salt together. Cream the butter
and sugar until light and fluffy. Beat in the eggs one at a time.
Fold in half the flour, then fold in the milk, then the remaining
flour, followed by the bourbon and vanilla. Pour the batter into two
lightly greased and floured 9-inch (23 cm) loaf pans and run the blade
of a knife through the batter in an X pattern from corner to corner of
the pans to eliminate air bubbles. Place the pans in the center of a
cool oven, leaving a space between them. Turn the oven to 325F (165C)
and bake for about 1 hour, until a wooden skewer inserted in the
middle comes out clean. Turn off the oven and let the cakes cool in
the oven for 10 minutes. Open the oven door and cool for 30 minutes.
Turn the cakes out onto a wire rack to cool completely before slicing.
Makes 2 cakes to serve 12 to 18.
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