| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Cake flour |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking powder |
| 1/2 |
lb |
Unsalted butter; room temperature |
| 1 1/2 |
c |
Sugar |
| 5 |
lg |
Eggs |
| 2 |
ts |
Vanilla extract |
INSTRUCTIONS
Grease and flour a 10x5x3-inch loaf pan. Line bottom with parchment paper.
With rack in center, heat oven to 325 degrees. Place a baking sheet on the
rack to heat. Sift together flour, salt and baking powder. In an electric
mixer with paddle attachment, beat butter on medium speed until light and
fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in
eggs one at a time. Add vanilla; beat until creamy. With mixer on lowest
speed, gradually add flour mixture. Mix just until incorporated. Scrape
batter into prepared pan; tap on countertop to settle. Place pan on baking
sheet in oven. Bake at 1 hour to 1 hour and 15 minutes, until cake is
golden on top and a tester inserted into center comes out clean. Let pan
cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to
remove cake, then place upright on rack. When completely cool, wrap tightly
in plastic and let stand 24 hours. Serve with fresh mixed berries on the
side.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”