Greg Patent's REC: Banana Pound Cake...
BANANA POUND CAKE
Recipe By: Greg Patent
Serving Size: 14
Ingredients:
3 1/2 cups sifted cake flour
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups unsalted butter, (3 sticks) at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
6 large eggs
1/2 cup banana liqueur
1/4 cup poppy seeds, (optional)
Confectioners' sugar, for dusting
Directions:
1. Adjust an oven rack to the lower third position and preheat the oven to 350∞F. Butter a 10-inch (12-cup) Bundt pan, or coat with cooking spray, and dust the inside all over, including the tube, with fine dry bread crumbs. Tap out the excess crumbs and set aside.
2. Resift the flour with the nutmeg and salt, and set aside.
3. Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and vanilla and beat for 1 minute. Add the remaining sugar 1/4 cup at a time, beating for 20 to 30 seconds after each addition. Scrape the bowl and beaters, and beat for 5 minutes on medium-high speed. Add the eggs one at a time, beating for 1 minute after each.
4. On low speed, add the flour mixture in 3 additions, alternating with the banana liqueur, beginning and ending with the flour and beating only until smooth. Stir in the poppy seeds, if using. Spread the batter in the pan.
5. Bake for 50 to 55 minutes, or until the cake is golden brown and springs back when lightly pressed or a toothpick comes out clean and dry. A crack may develop in the top. Cool in the pan on a rack for 30 minutes. Invert onto a cooling rack, carefully remove pan, and cool completely.
6. Carefully transfer the cake to a cake plate. Just before serving, dust with confectioners' sugar. Cut into thin slices with a sharp serrated knife.
BANANA POUND CAKE
Recipe By: Greg Patent
Serving Size: 14
Ingredients:
3 1/2 cups sifted cake flour
1 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/2 cups unsalted butter, (3 sticks) at room temperature
2 cups sugar
2 teaspoons pure vanilla extract
6 large eggs
1/2 cup banana liqueur
1/4 cup poppy seeds, (optional)
Confectioners' sugar, for dusting
Directions:
1. Adjust an oven rack to the lower third position and preheat the oven to 350∞F. Butter a 10-inch (12-cup) Bundt pan, or coat with cooking spray, and dust the inside all over, including the tube, with fine dry bread crumbs. Tap out the excess crumbs and set aside.
2. Resift the flour with the nutmeg and salt, and set aside.
3. Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Add 1/4 cup of the sugar and vanilla and beat for 1 minute. Add the remaining sugar 1/4 cup at a time, beating for 20 to 30 seconds after each addition. Scrape the bowl and beaters, and beat for 5 minutes on medium-high speed. Add the eggs one at a time, beating for 1 minute after each.
4. On low speed, add the flour mixture in 3 additions, alternating with the banana liqueur, beginning and ending with the flour and beating only until smooth. Stir in the poppy seeds, if using. Spread the batter in the pan.
5. Bake for 50 to 55 minutes, or until the cake is golden brown and springs back when lightly pressed or a toothpick comes out clean and dry. A crack may develop in the top. Cool in the pan on a rack for 30 minutes. Invert onto a cooling rack, carefully remove pan, and cool completely.
6. Carefully transfer the cake to a cake plate. Just before serving, dust with confectioners' sugar. Cut into thin slices with a sharp serrated knife.