I’m making an English Chocolate Trifle with Apricots and Raspberries today. The recipe calls for pound cake. I am not going to go buy a pound cake, when making these cakes gives me such pleasure. <\/p>\n
Besides I need a reason to use the vanilla sugar that I have been staring at daily for the past 3 weeks.<\/p>\n
The need to make vanilla sugar hit me a few weeks ago when Sunshine posted a recipe that called for it. So out came a mason jar, several vanilla beans and sugar. I’ve been shaking that jar of sugar for days and days. Clearly vanilla beans hold a lot of moisture.<\/p>\n
Plain Jane Vanilla Pound Cake<\/strong><\/p>\n 2 sticks butter, softened Preheat oven to 325*F. Butter and flour one bundt pan or 2 loaf pans.<\/p>\n Cream together the butter, shortening and vanilla sugar. Add the vanilla extract. Beat in eggs one at a time, beating well between eggs. Sift together the flour, salt and baking powder. Add in flour and milk — in thirds and alternating so that you end with the milk.<\/p>\n Pour batter into prepared pans and bake for 1 hour to 1 hour and 20 minutes. Test for doneness. Let cake sit on counter in pan for 10 minutes to cool before inverting onto cake plate.<\/p>\n Slice and serve with fresh fruit or enjoy with a cup of coffee.<\/p>\n","protected":false},"excerpt":{"rendered":" I’m making an English Chocolate Trifle with Apricots and Raspberries today. The recipe calls for pound cake. I am not going to go buy a pound cake, when making these cakes gives me such pleasure. Besides I need a reason to use the vanilla sugar that I have been staring at daily for the past … Continue reading Plain Jane Vanilla Pound Cake<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-50","post","type-post","status-publish","format-standard","hentry","category-pound-cakes"],"_links":{"self":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/50","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50"}],"version-history":[{"count":3,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/50\/revisions"}],"predecessor-version":[{"id":54,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=\/wp\/v2\/posts\/50\/revisions\/54"}],"wp:attachment":[{"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baking.lifeontheridge.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1\/2 cup shortening
\n3 cups vanilla sugar
\n2 teaspoons vanilla
\n1\/2 teaspoon salt
\n1\/2 teaspoon baking powder
\n6 eggs, room temperature
\n1 cup milk
\n3 cups flour<\/p>\n