<<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>> Lenox China Seder Plate Giveaway <<< o >>>

Kosher Desserts

Bookmark and Share
Ina's Vanilla Bean Pound Cake PDF Print E-mail

Adapted from A Century of Flavor, Nielsen-Massey Vanillas
Recipe contributed by Chef Ina Pinkney, Owner of Ina's in Chicago, IL.


1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
4 eggs
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
1 cup (2 sticks) unsalted butter


Position a rack in the middle of the oven and preheat to 350 degrees. Butter and flour a
5x9-inch loaf pan.

Sift the flour, baking powder and salt into a medium bowl. Combine the sugar, eggs, and vanilla paste in a food processor container and process for 5 seconds.

Melt the butter slowly in a microwave-safe measuring cup or in a saucepan on the stove. Stir the butter to combine the milk solids with the butter fat. Pour the butter through the food processor feed tube in a slow steady stream, processing constantly. Spoon the mixture into a large bowl. Fold in the sifted dry ingredients in three stages until just combined.

Pour the batter into the prepared pan. Bake for 15 minutes. Reduce the temperature to 325 degrees. Bake for an additional 35 to 40 minutes or until golden brown, rotating the pan halfway through the baking time.

Cool in the pan for 10 minutes. Invert onto a wire rack to cool.


Yield 6 serveings

blog comments powered by Disqus
round-facebook round-twitter pinterest round-rss
World Of Judaica