Million Dollar Pandan Pound Cake

I guess it is stating the obvious. We need to have sweets in our house.

Days are a bit flat without desserts.

The Captain has been trying hard to hide the butter in the farthest corner of the fridge. Every time I see butter, I get excited to bake.

You know well what butter can do. Right?

But let’s forget about that for the meantime. I just gave birth and it’s the perfect excuse for a buttery treat.

Sweet.

I have been wanting to bake a pound cake ever since a friend of mine made it.

It is so easy and wouldn’t stress too much to bake with the kids.

I couldn’t find my almond extract so I substituted it with pandan extract.

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It came out crunchy at the sides while moist and dense inside. The pandan flavor was a hit.

I love it’s delicate green color. The taste was too good for a cake which was too simple to make.

I dressed it up with droplets of snow.

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Just kidding.

Icing sugar never fails.


Here’s the million dollar recipe from my recipe:

Ingredients

1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract

Procedure:

Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.

Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.

Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)

Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

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