bar Jonah
January 3rd 2004, 05:47 PM
XmansMommy gave me a very vanilla recipe in my "stocking" for Christmas (in the Chimney forum), and I made it for New Years for my family!
It is AWESOME! :thumb:
Here it is, for anyone who wants to enjoy it! Bon apetit!
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Double Vanilla Poundcake with a Rum-Vanilla Glaze
Ingredients
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs or 7 large; room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees.
Pour milk into a saucepan, add the vanilla bean, and scald the milk. Let mixture cool to room temperature. Remove vanilla bean and set aside.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light; about 3 minutes.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
Cool cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
Rum-Vanilla Glaze
Ingredients
1 cup vanilla sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum (optional... yeah, right!)
Place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.
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Btw, to make "vanilla sugar," a staple ingredient in the kitchen of any true vanilla bean lover, here's how to make it. Super easy, but you have to make it a week ahead of time!
Get a vanilla bean that preferably (very preferably) isn't totally dried out and hard. Should be flexible, shouldn't break if you bend it. First, cut a slit down the lenght of it, not quite all the way to either tip. Cut deep enough that you reach the seends inside. The seeds have the majority of the flavor in the bean. Try to pry open the slit a bit, to make sure you've cut deep enough and so the aroma and flavor of the seeds can "leak out" better.
Now, cut the bean in half. (Not lengthwise, but in the middle.) If you do this before you do the slit, then cutting the slit will squish some of the seeds out the end. (Forgot to do this, this year. LOL) :doh:
Pop the bean halves into an airtight container of sugar. One bean per 2 cups of sugar. Roll the container around several times to shake and mix the beans in the sugar -- twice daily. Morning and evening.
Ready no sooner than one week! (Although you can certainly store the sugar much more long term than that. Won't spoil.)
THANKS, LINDA! YOU RAWK! :thumb:
It is AWESOME! :thumb:
Here it is, for anyone who wants to enjoy it! Bon apetit!
-------------------------------------------------------------------------
Double Vanilla Poundcake with a Rum-Vanilla Glaze
Ingredients
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs or 7 large; room temperature
1 tablespoon pure vanilla extract
Preheat oven to 350 degrees.
Pour milk into a saucepan, add the vanilla bean, and scald the milk. Let mixture cool to room temperature. Remove vanilla bean and set aside.
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
In a large bowl, cream the butter with an electric mixer on moderately high speed until light; about 3 minutes.
Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture. Blend in vanilla extract.
On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry.
Cool cake in the pan on a rack for 10 minutes. Prick holes all over the top of the cake with a thin knife or toothpick and slowly spoon glaze over the cake, allowing the syrup to absorb into the cake.
Rum-Vanilla Glaze
Ingredients
1 cup vanilla sugar
1 cup water
1 tablespoon pure vanilla extract
1/4 cup rum (optional... yeah, right!)
Place sugar and water in a small saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, or until syrup begins to thicken. Allow to cool slightly before adding extract and rum.
------------------------------
Btw, to make "vanilla sugar," a staple ingredient in the kitchen of any true vanilla bean lover, here's how to make it. Super easy, but you have to make it a week ahead of time!
Get a vanilla bean that preferably (very preferably) isn't totally dried out and hard. Should be flexible, shouldn't break if you bend it. First, cut a slit down the lenght of it, not quite all the way to either tip. Cut deep enough that you reach the seends inside. The seeds have the majority of the flavor in the bean. Try to pry open the slit a bit, to make sure you've cut deep enough and so the aroma and flavor of the seeds can "leak out" better.
Now, cut the bean in half. (Not lengthwise, but in the middle.) If you do this before you do the slit, then cutting the slit will squish some of the seeds out the end. (Forgot to do this, this year. LOL) :doh:
Pop the bean halves into an airtight container of sugar. One bean per 2 cups of sugar. Roll the container around several times to shake and mix the beans in the sugar -- twice daily. Morning and evening.
Ready no sooner than one week! (Although you can certainly store the sugar much more long term than that. Won't spoil.)
THANKS, LINDA! YOU RAWK! :thumb: