Monday, June 6, 2011

Irene's fluffy and yummy pound cake recipe

Pound cake - a truly king among cakes! Break your everyday monotony with this delicious cake or just have a slice with your tea or coffee.
I have baked this cake dozens of times but today I finally reached a point where I can say" this is the greatest pound cake that I have ever made in my life!" So fluffy, so yummy, wonderfully rich, moist and buttery with a lovely golden brown crust. I added a new ingredient which made it even tastier - crumbled oreo cookies! The important thing to remember when making this type of cake is to have all the ingredients at room temperature.


250gr. (9 ounces) butter, softened
1 1/2 cup sugar
2 tablespoons brandy ( I used Grand Marnier liquor)
1/2 cup milk
1/2 cup fresh orange juice
zest of one orange
2 tablespoons baking powder
3 1/2 cups flour
crushed oreo cookies ( without creme filling)


Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with oil a 23 x 13 x 8 cm loaf pan. Sprinkle with flour.

In a medium bowl whisk together the butter and sugar. Add the eggs one by one beating about 2 minutes after each addition to incorporte the egg and strengthen the cakes structure.
In another bowl combine the flour and baking powder.
Add the milk and orange juice and flour mixture and mix softly with a spoon.
Add the crushed oreos leaving some to sprinkle on the bottom of pan.
Srape the batter into the prepared pan and smooth the top with a spatula or the back of a spoon.
Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

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