Joined: Aug. 10
I have baked a lot of buttery pound cakes, and everyone says that they like them. Lately, my neighbor came out with a tray of pound cake that tasted much better then mine. In my recipe, I have 1 tsp. of vanilla extract and 1/2 tsp. of almond extract. My neighbor said that she added 1 tablespoon of almond extract. I want to change my recipe to be more like hers, with my own twist. What amount of extract do you put into your pound cake(s)?
Another thing that I noticed was that her crust was crunchier, in a way. Does the amount of extract(s) matter in the crust?
Here's my recipe (from Southern Living cookbook):
1 lb. butter, softened
3 cups sugar
6 large eggs
1 tsp. vanilla extract
1/2 tsp. almond extract
4 cups all purpose flour
1/3 cup milk
1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined. Add milk, beating until smooth. Pour batter into a greased and floured 12-cup Bundt pan.
2. Bake at 325 degrees for one hour and twenty minutes or until a long wooden pick insterted in center of cake comes out clean. Cool in pan on a wire rack for fifteen minutes. Remove from pan; cool completely on wire rack.
Baking by day. Soccer by night.