Honey Vanilla Pound Cake Ina Garten

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Honey Vanilla Pound Cake Recipe by Ina Garten   Page 208  Back to Basics

Ingredients:

1 cup canola oil

1 1/4 cups sugar

4 large eggs

2 tablespoons honey

2 teaspoons pure vanilla extract

2 cups sifted cake flour (glluten free)

1 teaspoon kosher salt

1/2 teaspoon baking powder

3/4 cup  nuts pf choice

Method:

Preheat oven to 350 degrees F

Line the bottom with parchment paper, then grease and flour the pan.

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3-4 minutes, until light.

Meanwhile, put the eggs, honey, and vanilla in a glass measuring cup but do not combine.

With the mixer on medium low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.

Sift together the flour, salt and baking powder.

With the mixer on low speed, add it slowly to the batter until just combined.

Fold in by hand – the nuts.

Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.

Bake for 50-60 minutes until a toothpick inserted in the center comes out clean.

Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Converting AP flour to cake flour:

Get out the flour that you have. Most likely it is the regular enriched kind, but whatever you have on hand will work.

Sift flour. This requires a flour sifter. Remember those tin can shaped things with a tiny wire screen that your grandma used to have? That is a sifter. If you don’t have one of these, you can use a vegetable/spaghetti noodle strainer or even a small tea strainer. Anything with those small holes.

Measure how much flour you’ll need. For every 1 cup of flour you use, take out 2 tablespoons of the flour. Set the 2 tablespoons aside or put them back in the flour bin.

Replace the two tablespoons of flour that you took out with two tablespoons of cornstarch.

Si ft the cornstarch and flour at least five times. This will take a lot of time if you are using the tea strainer, but do it anyway. The cornstarch needs to get mixed in really well. The better you can sift it together, the more light and fluffy the cake flour will be, perfect for making that marvelous melt in your mouth cake.

The above is from EHow.

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