So, Martha is back in my good graces. We hit a wall with the marmalade, but we are back on track now. I made her pound cake from the July 2009 Martha Stewart Living and it was a delight. We had friends over to try it out with berries and fresh whipped cream.
I refrigerated the leftover pound cake which to my surprise was even better, day old and cold. Andy and I ate it for dessert the following night with lemon curd, fresh whipped cream, and a chiffonade of mint from my "garden".
Oh heavens! It was so delicious. I could really go for some more right about now.
In the magazine, Martha gives you the basic recipe for pound cake, then she give you like 6 or so alternatives to try (blueberry sour cream pound cake, chocolate chip pound cake, and toasted coconut pound cake, to name a few) based on the basic recipe. I went for the basic, but now that I know it is good, I plan on making more. Sadly, I did not have butter when I made this pound cake, so I used margarine. It worked, and it was good, but I bet it is divine with butter. I also added just a splash of fresh lemon juice and lemon zest. But I am adding lemon to everything these days.
(*Note: I didn't add the salt. One because it sounded like a TON, and two, I was using margarine which already has salt in it. I imagine if you use salted butter, I wouldn't add any then either. And 1 Tbl sounds like a lot right?!?!?! So, maybe don't add so much. It just sounds like a disaster waiting to happen. It sounds like the marmalade all over again.)
Ingredients
Makes 2 cakes
1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
Directions
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
3 comments:
Yea for Martha/Shiloh!
my gosh that sounds so good. i want some right now.
Cool. Maybe you should translate all of Martha's recipes so we can use them. You're so forgiving... I couldn't do it. Not after the labor of marmalade. Thanks, Shiloh!
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