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1
Double Vanilla Pound Cake Instructions: Preheat oven to 350 degrees.
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Pour milk into a saucepan, add the vanilla bean, and scald the milk.
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Let mixture cool to room temperature.
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Remove vanilla bean and set aside.
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5
Resift the flour with the baking powder and the salt onto a sheet of waxed paper; set aside.
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6
In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes.
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Add the vanilla sugar in two portions, beating thoroughly after each portion is added.
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Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure an even mixture.
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Blend in vanilla extract.
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On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
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11
Pour and scrape the batter into lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans.
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12
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.
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13
Cool cake in the pan on a rack for 10 minutes.
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14
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.
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15
Rum-Vanilla Glaze Instructions: Place sugar and water in a small saucepan and bring to a boil.
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Reduce heat and simmer for 10 minutes, or until syrup begins to thicken.
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Allow to cool slightly before adding extract and rum.
