VANILLA BEAN POUND CAKE WITH GINGER GLAZE
We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 2 cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 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 seeds of vanilla bean.
- 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.
- Make the glaze: Heat milkand sliced gingerin a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir inconfectioners' sugar.Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.
VANILLA BEAN POUND CAKE
Make and share this Vanilla Bean Pound Cake recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside.
- In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
- Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.
Nutrition Facts : Calories 730.9, Fat 41.8, SaturatedFat 24.8, Cholesterol 288, Sodium 558.1, Carbohydrate 78.6, Fiber 1.4, Sugar 40.6, Protein 11.2
GINGER POUND CAKE
When I need to take a cake to a potluck dinner in fall, this is the recipe I reach for. The tall cake looks so attractive and tastes great.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in ginger and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Beat just until combined. Stir in crystallized ginger. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts :
DOUBLE VANILLA POUND CAKE WITH RUM-VANILLA GLAZE
Recipe from "The Vanilla Chef" written by Patricia Rain (The Vanilla Queen.) You can find this recipe and more at www.vanilla.com
Provided by Patricia Rain
Categories Dessert
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
- Pour milk into a saucepan, add the vanilla bean, and scald the milk.
- Let mixture cool to room temperature.
- Remove vanilla bean and set aside.
- Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
- In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
- Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
- Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
- Blend in vanilla extract.
- On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
- Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
- Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
- Cool cake in the pan on a rack for 10 minutes.
- Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
- Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
- Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
- Allow to cool slightly before adding extract and rum.
Nutrition Facts : Calories 1088, Fat 68.7, SaturatedFat 41.5, Cholesterol 379.9, Sodium 476.4, Carbohydrate 100.3, Fiber 2.2, Sugar 34.5, Protein 16.9
VANILLA POUND CAKE
How sweet it is-pound cake from scratch in three simple steps! We've added vanilla to our recipe for an extra hint of flavor!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
- Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.
Nutrition Facts : Calories 450 g, Fat 26 g, Protein 7 g
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THE BEST VANILLA BEAN POUND CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
Reviews 5Servings 9Cuisine American, DessertCategory Cakes/Cupcakes, Dessert
- Preheat oven to 300 degrees F. Spray a 9" rectangular loaf pan with cooking spray lightly. Place a piece of parchment in the pan and up the sides and spray again. This will make the cake much easier to lift out.
- In the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy and pale in color, about 3 minutes. Gradually add the eggs, one at a time, beating well after each addition. Beat in the vanilla bean seeds to combine, followed by half of the flour.
- Mix together the vanilla extract and the heavy cream and pour half into the mixer, beating on low speed until incorporated. Follow with the remaining flour and lastly, the remaining heavy cream mixture until a soft batter has come together. Spread the batter into the prepared pan.
- Bake for approx. 1 hour to 1 hr 15 mins or until the top is golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before slicing. NOTE: If you notice halfway through the baking time that the cake is browning too quickly, loosely tent the top of the loaf pan with foil.
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Servings 16Estimated Reading Time 2 minsCategory DessertTotal Time 1 hr 30 mins
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, about 2 minutes. Add the vanilla bean seeds and beat until incorporated into the butter mixture, about 15 seconds.
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- Using an electric mixer or stand mixer with paddle attachment, beat the butter for about 1 minute until creamy.
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