--- In [email protected], "Marla in Las Vegas"
<[EMAIL PROTECTED]> wrote:
>
> ROD RECIPES 3/23/2007 Nice Fragrance Day Fragrance Of
Vanilla Pound Cake
> Where is the recipe for the vanilla flavored sugar please.
>
>
> The word "perfume" comes from the Latin words per fume
meaning "through smoke". This reflects the oldest tradition of
burning incense and herbs during religious offering. Wearing perfume
didn't hit it big until the 17th century when perfumed gloves became
the rage in France. The court of Louis XV was even named "the
perfumed court" because scents were applied every day to skin,
clothes, fans and furniture - mainly because they didn't take very
many baths.
>
>
> Fragrance Of Vanilla Pound Cake
>
>
> 2 cups bleached all-purpose flour, plus additional for the
pan
> 1 cup plus 3 tablespoons bleached cake flour
> 1/4 teaspoon baking powder
> 1/4 teaspoon baking soda
> 3/4 teaspoon salt
> 3/4 teaspoon freshly grated nutmeg
> 12 ounces (3 sticks) unsalted butter, at room temperature,
plus additional for the pan
> 2 3/4 cups plus 2 tablespoons Vanilla Flavored Sugar (recipe
follows)
> Seeds scraped from 1 vanilla bean
> 2 teaspoons vanilla extract
> 1 tablespoon vanilla bean paste* (optional; may substitute
seeds scraped
> from 1/2 vanilla bean)
> 5 large whole eggs
> 2 large eggs, separated
> 1 cup sour cream
> Pinch cream of tartar
> Confectioners' sugar for sifting over the top of the cake
>
> This aromatic batter bakes into a tall, impressive cake. Do
not substitute a
> Bundt pan for the straight-sided tube pan.
>
> "Pound cake" might be a bit of a misnomer since this
rendition weighs in at
> about four pounds.
>
> Preheat the oven to 350 degrees. Have ready a straight-sided
tube pan measuring 10 to 10 1/2 inches across the top, with a base
of 8 1/2 inches and a height of 4 1/2 inches, with a capacity of 18
cups. You must use a full-size tube pan, not a Bundt pan, or the
batter may overflow and/or bake unevenly. Do not use a pan with a
removable bottom.
>
> Generously butter and flour the pan. Tap out any excess
flour. Set aside.
>
> Sift the all-purpose and cake flours, baking powder, baking
soda, salt and nutmeg onto a sheet of wax paper. Then sift the
combination again to aerate.
>
> In a bowl with an electric mixer on medium speed, beat the
butter for 4 to 5 minutes. Add the sugar in 4 additions, beating for
1 minute after each addition. Gradually add the vanilla seeds,
extract and paste, if using, and beat until combined. Add the whole
eggs, 1 at a time, and beat for 30 seconds after each addition. Add
the 2 egg yolks and beat for 30 seconds.
>
> Reduce the speed to low and alternately add the sifted flour
mixture in 3 additions and the sour cream in 2 additions, beginning
and ending with the flour mixture. Be sure to occasionally scrape
the sides of the bowl to keep the batter even-textured. Set the
batter aside.
>
> In a small bowl, using an electric mixer on medium speed,
beat the 2 egg whites until foamy. Add the cream of tartar and beat
until firm but not stiff peaks form. Scrape the beaten whites into
the batter and beat on low speed just until thoroughly incorporated.
>
> Scrape the batter into the prepared baking pan and bake in
the preheated oven for 60 to 70 minutes, until a tester inserted in
the center comes out clean.
>
> Transfer the pan to a wire rack to cool for 15 minutes.
Carefully invert the cake onto a second wire rack and remove the
pan. Invert the cake again onto the first rack so it is right side
up and set aside to cool completely. Just before slicing and
serving, sift confectioners' sugar over the top of the cake.
>
>
>
>
>
>
>
> GOD Bless, Marla
>
> [Non-text portions of this message have been removed]
>
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