A slice each of the Vanilla Bean Pound Cake for hubby and I :o)
The cake batter requires sugar to be mixed with the seeds from the vanilla bean. I didn't want to dirty my big food processor and so I turned to my spice grinder. Snif snif... it still smells from my homemade Garam Massala. Now what? I sacrificed some sugar by grinding it in there and throwing it away. Snif snif... much better! In goes part of the sugar needed for the cake and the vanilla seeds. A few pulses and done!
Ta-da - homemade vanilla sugar ;o)
I took 2 sticks of butter out of the fridge and used half a stick to make biscotti for a different baking group. As I was ready to add the butter to the dry ingredients, I took a closer look at the recipe and saw that I needed 13 Tbsp, not 12. Oh boy! So I added 1 Tbsp of canola oil instead. I know, it's not the same but I figured it's such a small amount, it wouldn't hurt anything.
The batter is ready to be poured into the loaf pans and ramekins
I weighed the batter for the loaf pans and then eyeballed the amount for the small ramekins I used.
Ready for the trip to the oven!
While the cakes were baking, I made the syrup. I don't use alcohol so I substituted water for the vanilla cognac. I considered orange juice but feared it would take away from the vanilla aroma. Then I thought of vanilla extract but that might discolor the cake, so water it was. I was lazy and brushed the syrup on top of the cakes only. The cake seemed to absorb all of it pretty well.
I didn't have a pretty slit in the middle but it's ok. Will try harder next time :o)
- Hubby and I liked the pound cake a lot. Its delicate vanilla aroma and buttery flavor is what made this pound cake shine. We found it to be a touch on the dry side, but I might have overbaked it ever so slightly. My husband gave this a 9 out of 10. That is pretty good, considering he's not into sweets that are overly buttery.
- A couple of my coworkers got to try this cake too. They were all surprised how vanilla-ey it was.