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1 pound Cake flour
2 teaspoons Baking powder
1/2 teaspoon Salt
1 pound Unsalted butter, softened
12 ounces Granulated sugar
9 Eggs
1 teaspoon Vanilla extract
1 teaspoon Lemon extract
Yield: 2 Loaves
1. Sift the cake flour, baking powder and salt together. Set aside.

2. Cream the butter until light and lump free. Add the sugar and cream until light and fluffy. Add the eggs one at a time, scraping the bowl frequently and mixing well after each addition. Stir in th extracts.

3. Fold in the dry ingredients by hand. Divide the batter into greased loaf pans.

4. Bake at 325°F (160°C) until golden brown and springy to the touch, approximately 1 hour and 10 minutes.

5. Yield: 2 loaves, 8 in. x 4 in.
Total batter weight: 3 pounds, 11 ounces



Notes: Method: Creaming

Variation:

French-Style Fruitcake -- Add 6 ounces (180 grams/37%) finely diced nuts, raisins and candied fruit to the batter. Substitute vanilla extract for the lemon extract and add 1 1/2 fluid ounces (45 milliliters/9%) rum to the batter. After baking, brush the warm cake with additional rum.
 
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