Elvis.. Elvis.. I love u long time .. hahaha
This recipe is good… scarily good. I say scary because I could seriously eat the entire thing by myself in a very short period of time! hb loves the aroma and taste of cranberry in this pound cake..
So heres the deal.. yes u hv to sift the flour 3 times (worth ur effort) dont worry abt the amt of sugar it uses (gv u that crunchy top) .. the eggs.. yup this recipe uses 7 eggs (doesnt taste eggy at all).. and yes u dont hv to preheat ur oven before baking..
Follow the recipe to the tee or you can play around with the extracts.. u can combine 3 types of extracts if u like.. lemon, vanilla and almonds extracts .. i decided to use 2tsp of vanilla and 1/2tsp of cranberry extract .. superb combination!! and oh the next time i bake this cake, i will reduce the temp to 175C simply cos my oven is still a virgin hahhaa (cake turned brown after 20mins into baking, had to cover with aluminium foil after 40mins into baking)
This cake is intensely rich, moist and smooth.. yummy!!
2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla (i used 2tsp of vanilla and 1/2 tsp of cranberry extract)
1 cup heavy cream
Put oven rack in middle position, but do not preheat oven.
Generously butter pan and dust with flour, knocking out excess flour.
Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in COLD oven and turn oven temperature to 190C. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.
Elvis has left the building ;op