Text 6925, 76 rader
Skriven 2011-02-10 04:37:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 793
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cardamom Vanilla Pound Cake
 Categories: Cakes, Desserts, Citrus
      Yield: 11 servings
 
      3 c  All-purpose flour
      1 ts Ground cardamom
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      9 oz Unsalted butter; softened
  1 3/4 c  Granulated sugar
      2    Vanilla beans; halved
           - lengthwise
      4 lg Eggs
      1 tb Fresh lemon juice
      1 c  Whole milk
  1 1/2 c  Chilled heavy cream
  2 1/2 tb Confectioners sugar
  1 1/2 ts Pure vanilla extract
 
  Equipment: a 12-cup kugelhopf or bundt pan; a stand mixer
  fitted with paddle attachment
  
  This pound cake not only keeps well but also intensifies in
  flavor over the first day or so. It's delicious toasted or
  served with ice cream.
  
  Preheat oven to 350øF with rack in middle. Generously butter
  pan and dust with flour, knocking out excess.
  
  Whisk together flour, cardamom, baking powder, baking soda,
  and salt. Beat together butter and granulated sugar in mixer
  at medium speed, scraping side of bowl occasionally, until
  pale and fluffy, about 5 minutes. Scrape seeds from vanilla
  beans with tip of a paring knife into butter mixture,
  reserving pods for another use, and beat until combined
  well, about 1 minute. Add eggs 1 at a time, beating well
  after each addition, then beat in lemon juice until combined
  well. At low speed, add flour mixture and milk alternately
  in batches, beginning and ending with flour mixture, mixing
  until just combined.
  
  Spoon batter into pan, smoothing top. Gently rap pan on
  counter to eliminate air bubbles.
  
  Bake until a wooden skewer inserted into center of cake
  comes out clean, about 1 hour. Cool in pan 1 hour, then
  invert onto a rack and cool completely, about 1 hour more.
  
  Beat cream with confectioners sugar and vanilla extract
  using whisk attachment of mixer until it just holds stiff
  peaks. Serve cake with whipped vanilla cream.
  
  Cooks' notes: If you have green cardamom pods, you can grind
  the seeds using a mortar and pestle or an electric
  coffee/spice grinder
  
  Cake keeps in an airtight container at room temperature 3 days.
  
  by Kay Chun
  
  Gourmet | March 2009
  
  Yield: Makes 10 to 12 servings
  
  MM Format by Dave Drum - 02 March 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Salt is born of the purest of parents: the sun and the sea. - Pythagorus
--- MultiMail/Win32 v0.49
 * Origin: The Holodeck -www.holo.homeip.net  -telnet//:holo.hom (1:261/1381)