Cook The Book: Moist Vanilla Pound Cake, With Three Variations – a delicious recipe with milk, vanilla, flour, baking powder, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350u00b0F. Butter and flour a 12-cup Bundt pan. Combine the milk and the vanilla. In a medium bowl, whisk together the flour and the baking powder.
2
In a large bowl, beat the butter, sugar, and salt together until smooth and fluffy, about 2 minutes. One at a time, beat in the eggs. Stir in the flour in three additions, alternating with the milk, but starting and ending with the flour. Gently spread the batter into the prepared baking pan. Bake for 42 to 45 minutes or until a skewer inserted near the center comes out with only moist crumbs clinging. Cool in the pan on a wire rack for 20 minutes. Cool completely out of the pan on the rack.
3
Stir in 1 1/2 cups fresh blueberries into the batter and increase the baking time by 5 minutes.
4
Stir 1/2 teaspoon freshly grated nutmeg into the completed batter. For the glaze, combine 1 1/4 cups powdered sugar with 3 tablespoons each brandy and rum. After 15 minutes of cooling, invert the warm cake onto a serving plate. Using a skewer, poke holes all over the cake. Brush every inch of visible cake with the glaze until the glaze is gone. When the cake is completely cool, the glaze will form a protective crust over the cake.
5
Reduce the milk to 2/3 cup and stir 1 cup mini semisweet chocolate chips into the batter.
1196
kcal
Calories
58
g
Fat
150
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup milk, at room temperature, 1 teaspoon vanilla extract, 2 1/2 cup all-purpose flour, 2 1/2 teaspoon baking powder, and more.
Yes, Cook The Book: Moist Vanilla Pound Cake, With Three Variations falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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