Honey Vanilla Pound Cake Food

BOURBON HONEY CAKE

Steps:

• Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don't worry; the batter will be very liquid!
• Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

HONEY VANILLA POUND CAKE

Steps:

• Preheat oven to 350 °F and grease a Bundt pan.
• Cream room temperature butter with honey and white sugar until smooth. Add eggs and vanilla and blend.
• Next add flour, baking powder, and salt and combine until mixture is smooth and creamy looking.
• Pour batter into Bundt pan and bake for 50 minutes or until toothpick comes out clean.
• Remove cake from Bundt pan and cool on a wire rack.

EASY POUND CAKE

Steps:

• Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
• Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

HONEY VANILLA POUND CAKE

Steps:

• Preheat oven to 325ºF (160ºC).
• Butter an 8 x 4-inch (1.5-L) metal loaf pan.
• Combine flour and baking powder in a bowl. In a large bowl, using an electric mixer, beat butter with sugar until very pale and fluffy.
• Beat in eggs until blended. Beat in honey and vanilla.
• Using a wooden spoon, stir in flour mixture in 2 additions, just until blended.
• Spread into prepared pan, smoothing top.
• Bake for about 45 minutes or until a tester inserted in the centre comes out clean. Let cool in pan on a wire rack for 20 minutes.
• Remove pan and let cake cool completely on rack.
• Cut cake into slices with a serrated knife. Serve topped with Honeyed Mixed Berries.

HONEY VANILLA POUNDCAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a 6-cup loaf pan.
• Sift together the flour, baking powder and salt, set aside
• Beat the butter, sugar, and honey together using a mixer set on high until very light and fluffy-about 3 minutes.
• Beat in the eggs, one at a time.
• Add the vanilla extract.
• Add the flour, baking powder, and salt mixture and beat until smooth.
• Spoon into the prepared pan and bake until a skewer inserted into the center of the cake comes out clean-about 1 hour.
• Cool 15 minutes before unmolding

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 325°F Grease and flour a bundt pan.
• Cream the butter and sugar on med. speed for 3-4 minutes until light. Meanwhile, put the eggs, honey, vanilla and lemon zest in a measuring cup without mixing. With the mixer on med, 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.
• In another bowl, mix together the flour, salt, and baking powder. With the mixer on low speed, add it very slowly to the butter and egg mixture until just combined. Finish mixing the batter with a rubber spatuala 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 baking rack, and cool completely.

HONEY VANILLA POUND CAKE

Steps:

• 1. Preheat oven to 325.
• 2. Grease and flour 8 1/2 X 4 1/2 X 2 1/2 loaf pan.
• 3. Line the bottom with parchment paper.
• 4. Cream the butter and sugar on medium speed for 3 to 4 minutes, until light.
• 5. Meanwhile, put the eggs, honey, vanilla and lemon zest in a glass measuring cup.
• 6. 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.
• 7. Sift together the flour, salt and baking powder.
• 8. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top.
• 9. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
• 10. Cool for 15 minutes, turn out on a baking rack, and cool completely.

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest 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. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 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.