Half Pound Cake
Ingrediënten
Makes: 8 To 12 Servings
- Butter And Flour For Prepping The Pan
- 4 Large Eggs Weighing 8 Ounces; Use 5 Eggs If Needed, At Room Temperature
- 1 Cup 2 Sticks; 8 Ounces Unsalted Butter, At Room Temperature (See Cake Notes)
- Pinch Of Salt
- 1¼ Cups 8 Ounces Granulated Sugar
- 2 Cups 8 Ounces Unbleached Flour
- 3 Tablespoons Bourbon Rum, Sherry, Or Herbsaint
- ½ Teaspoon Vanilla Extract Or Almond Extract
Instructies
- Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
- Lightly Butter And Flour A 9" Loaf Pan.
- Shake Out The Excess Flour, And Set The Pan Aside.
- Separate The Eggs, Placing The Whites In A Large Mixing Bowl And The Yolks In A Medium-Size Bowl.
- Beat The Yolks Lightly To Combine And Set Aside.
- With An Electric Mixer Or Whisk, Beat The Egg Whites On High Speed Until They Are Foamy, About 2 Minutes.
- Set The Whites Aside.
- Place The Butter And Salt In A Large Mixing Bowl, And Beat With The Same Beaters (No Need To Wash Them) On Medium Speed Until Creamy, 1 Minute.
- Add The Sugar, And Beat Until Smooth And Light, 2 Minutes.
- Lower The Mixer Speed And Add A Third Of The Yolks Just To Combine.
- Add Half Of The Flour, And Blend To Combine, Then Another Third Of The Yolks, The Rest Of The Flour, And The Final Third Of The Yolks, And Blend Until Smooth.
- Pour In The Bourbon And Vanilla, And Blend.
- The Batter Will Be Thick.
- Put A Wire Whisk Down In The Egg Whites And Finish Beating Them By Hand Until They Hold Firm Peaks But Are Not Dry, 2 Minutes.
- Fold Them Gently Into The Batter With A Rubber Spatula Just Until Combined.
- Turn The Batter Into The Prepared Pan, And Smooth The Top.
- Place The Pan In The Oven.
- Bake The Cake Until It Is Deeply Golden Brown And A Straw Inserted Deep Into The Center Comes Out Clean And Dry, 1 Hour 18 To 22 Minutes.
- Remove The Cake From The Oven To A Wire Rack To Cool For 20 Minutes.
- Run A Knife Around The Edges Of The Pan, And Give The Pan A Gentle Shake.
- Turn The Cake Onto The Rack Right Side Up To Cool Completely, 1 Hour.
Notes / Tips / Wine Advice:
Cake Notes:
If Using Salted Butter, Omit The Salt. John Martin Taylor Lets His Baked Pound Cake Loaf Rest In A Turned-Off Oven For 30 Minutes Before Removing. But The Cake Was Done After The Baking Time, And I Felt You Do Not Need This Step.
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