Jul 11, 2010
Not only was it rich, buttery, and delicious, but it was probably also the easiest cake I've made so far, not counting the small hassle of scraping the vanilla beans out of the pod. (The flat blade of my 7-inch Santoku knife did this so easily that it was only a very small hassle).
Penzeys, but I didn't have any on hand. My New Guinea beans from Whole Foods actually worked quite well.
The loaf cakes took about 20 minutes longer to bake. I used the knife to make a neat slash in one of the cakes.
Oh, remember the holes in the bottom of the paper loaf pans? The ones I told myself not to worry about?
Bless Google's heart, it told me, via a 2000 NYT article by Marian Burros, that the holes are in the bottom of the pan are there to provide quicker and more even baking, and that if you have trouble with leakage, you should just nest the baking pan inside another disposable pan. Or you could just put a cookie sheet or piece of foil on a lower rack. Or you could collect pound cake dolmens.
I bought raspberries and blueberries and the Farmer's Market this morning, and just scattered a few of them around slices of pound cake, which Jim and I had for afternoon tea. Jim is the sole member of my tasting panel this week, because I gave one loaf away, we'd already eaten the cupcakes, and we (I) didn't want to share the rest. I'm sorry to say that pound cake makes me greedy.
Posted by Marie at 4:51 PM