Here’s another rationalization to use the Brand Spankin’ new Mixer. My rationalization is pretty good when I think about it, for if I don’t use it, then the cost of the mixer would be built into the one or two recipes already completed.
And trust me on this, there’s nothing more difficult than explaining to your partner why your biscuits cost $150 to make. But I digress…
Speaking of said partner, it was her discovery that pumpkin butter tastes pretty damn good on pound cake.
There’s no reason why I should praise the pound cake, correct? It’s butter and eggs and butter and sugar and butter and flour and butter…It’s not the type of recipe that one makes if one is worried about fat intake.
But damn it’s good. Especially with pumpkin butter.
- 3 Tablespoons whole milk, room temperature
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups cake flour, sifted
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 13 tablespoons unsalted butter, softened
In a medium bowl, whisk together the milk, eggs and vanilla. Set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Add the butter and half of the egg mixture. Using a a hand mixer, mix on low speed until a batter is formed. Increase the mixer speed to high, and beat for one more minute. Add the rest of the egg mixture and beat for 30 more seconds
Scrape the batter into an 8″x 4″ x 2 1/2″ loaf pan (4 cups). Place in the oven for 55 minutes, covering with aluminum foil at 30 minutes (It prevents overbrowning).
Remove from oven and allow to cool for 15 minutes before removing from pan.