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Victorian Poundcake


Victorian Poundcake
Originally uploaded by Skinny Epicurean.
I learnt something new over the weekend. Did you know that replacing the vanilla extract with an equivalent dose of rose essence transforms an ordinary pound cake into a "Victorian Pound Cake"? I did not know that either.

Sherry Yard's "Secrets of Baking" is one book I use quite often. She covers the fundamental recipes for creating desserts and the book is also rather user-friendly.

This is the first time I tried the master pound cake recipe and admittedly, I was grumbling at some of the steps that seemed so tedious, like beating for at least 5-6 minutes. But I hung on and was rewarded with satisfactory results. The cake had a fine texture and moist without the cloyness from too-much butter. Do give it a try if a pound cake is on your agenda.

Sherry Yard's Master Pound Cake

1 3/4 cups all-purpose flour, sifted 3 times
1 cup plus 2 tbsp granulated sugar
1 cup butter
4 large eggs
2 tsp rose extract

Method:
1. Grease and line a 9" loaf pan.
2. Preheat oven to 180C.
3. Cream butter until soft and creamy.
4. Add sugar slowly in batches, beating them in over 5-8minutes. The end result should be rather light in color and fluffy.
5. Add egg, one by one, mixing well after each addition. Be sure to scrap down the sides too.
6. Add in the flour in 3 additions, scraping down after each addition.
7. Pour batter into the prepared loaf pan.
8. Bake for 50 to 70 minutes. Cake should be a light golden brown and a toothpick inserted in the middle should come out clean.
9. Let cool over the next couple hours before removing the cake.

The cake keeps well at room temperature for at most 2 days. If you wrap it tightly, you can freeze it for up to 3 months. Bon appetit!

Comments

I adore Sherry Yard! She's a pastry chef over at US and I have mused over those lovely pictures at my school's lib a few times already.

Your pound cake looks delicious. Hope you didn't experience any cracking and watermark which poundcakes usually have. Try making chocolate flavoured ones..I tried it before and yum!
Debbie said…
I made this cake yesterday, and it was excellent! Thanks so much for posting the recipe. About once a month, we have a little dinner party and watch a movie. I like to tie the dinner and movie together. Last night, we watched Pollyanna, which is set in the early 1900s, and I cooked a Victorian dinner. This delicious pound cake made a wonderful dessert with coffee mid-movie. I don't have any rose extract, so I used rosewater instead, which worked just fine. [I've read that Martha Washington (and other colonial cooks, of course) used rosewater to flavor cakes because vanilla wasn't available then.] I used a balmoral pan, dusted the cake with powdered sugar, and garnished it with rosebuds. Just lovely! And, as I said, delicious! Thanks again for the recipe.

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