Vanilla Bean Poundcake With Muscat Macerated Fruit Recipes

VANILLA BEAN POUNDCAKE WITH MUSCAT-MACERATED FRUIT

Steps:

• Preheat oven to 350 degrees. Grease and flour a loaf pan. Using an electric mixer, cream butter, shortening and sugar until very fluffy, about 3 to 4 minutes. Whisk together eggs, vanilla extract and vanilla bean scrapings (reserve bean for fruit sauce). Gradually add egg mixture to butter mixture, beating well.
• Sift together flour and salt. Add half the flour mixture to batter, and beat to combine. Add remaining flour, gently folding it in with a spatula. Scrape batter into prepared pan, and smooth the top.
• Bake cake until a tester inserted into middle comes out clean, about 1 hour and 10 minutes. If top of cake seems to be getting overly browned before center is set, cover with foil, and continue baking. Let cool on a rack before inverting.
• Serve slices of poundcake topped with macerated fruit.

VANILLA BEAN POUND CAKE

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 325°.
• Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes.
• Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted).
• Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade.
• Pulse 3-4 times, then process for 1 minute.
• Pulse another 3-4 times and process for another minute.
• Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside.
• Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside.
• In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute.
• Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy.
• Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed.
• Add 2 of the eggs, one at a time, beating for 1 minute after each addition.
• Whisk the remaining eggs with the milk and vanilla until well blended; set aside.
• Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour.
• Scrape down the side of the bowl and mix for 10 seconds longer.
• Spoon the batter into the prepared pan and smooth the top with the back of a large spoon.
• Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean.
• Remove from the oven and place the cake on a cooling rack for about 20 minutes.
• Invert the pan onto the rack and carefully lift it off; let the cake cool completely .
• Dust with powdered sugar before serving.
• Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.

VANILLA BEAN POUND CAKE

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.