Image by JBrophy, The Butter Class
Recipe adapted from The Commonsense Kitchen, Tom Hudgens
Tom Hudgens attended and cooked at Deep Springs Ranch, Chez Panisse, and Liberty Café in San Francisco. He teaches at College of Marin and lives in the San Francisco Bay area.
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Ingredients
1 cup unsalted butter, room temperature
1 2/3 cups sugar
1 tspn vanilla extract
1 tspn lemon extract
1 tblspn rosewater (or water)*
2 tblspns honey
1/4 tspn salt
5 large eggs, room temperature (about 1 1/4 cups)
1 cup sifted cake flour, sifted again after measuring (if you don't have cake flour, use another cup of AP flour)
1 cup sifted AP flour, sifted again after measuring
Makes 1 bundt cake or about 2 loaves
Do not preheat oven. Butter and flour dust 2 loaf pans or a lrage bundt pan. Tap the pan/s to reomve excess flour.
Using an electric mixer, cream butter and sugar together well, until the mixture is cohesive, lightend in color and fluffy. Beat in the vanilla and lemon extracts, rosewater, honey and salt.
Using a rubber spatula or a wooden spon alternately fold in the eggs and the flours by hand in 3-4 additions, blending in each addition only partailly before adding the next one. Once all the eggs and flour are added, gently blend the batter just until uniform. Do not overmix.
Scrape the batter into the prepared pans, speading evenly. Place in cold oven. Turn oven on to 300F. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cook in pan for 15 minutes; turn out cake on to a rack.
*Notes:
Rosewater lends a subtle but exceptional taste to this recipe. It can be easily found in most ethnic aisles of grocery stores or in a Middle Eastern grocery.
Pound cakes can be finicky. Do yourself a favor and bring ingredients to room temperature. Usually about 30-40 minutes on the counter.
The views from the high spots will give the rider a glimpse of the vastness of the area and the spectacular scenery found in the southern Klamath Mountains.
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Posted by: Sunny632 | 05/19/2011 at 08:20 PM