Next week is Thanksgiving…
NEXT WEEK IS THANKSGIVING!!!!!
I realized this and immediately broke out all my baking and recipe books to get to planning.
Our Thanksgiving will be small this year. Just the wife, myself and a few friends. So we’re trying to not cook and bake SO much this year. It’s actually really surprising how hard it is to downscale Thanksgiving dinner. Especially with both of us being southern. We feel like it should ALL be there! Thanksgiving dinner with the works!!! Even though we’re only cooking for 4, 5 at the most.
The only thing I know for SURE we’re having for dessert, because it’s our little tradition, is poundcake!
There is NOTHING like a classic poundcake during the holiday season. Not super complicated to make and there is so much you can do with it!
You can, of course, just eat it straight up. Or you can layer it between fruit and fresh whipped cream and make a trifle. You can slather it in Nutella (my wife’s personal favorite) or you can do my favorite which is grill it in a skillet with a little butter and serve with PUMPKIN BUTTER and coffee!!! Soooooooo much yum there!!
I haven’t found anyone who doesn’t love the classic flavor of a nicely baked, moist poundcake and I have the perfect (almost) no fail recipe. If you follow the instructions to a T and don’t overmix you should be happy with the results!!! And this recipe makes 2!! So you can try one out now and freeze the other until Thanksgiving!
Classic Poundcake (adapted from William Sonoma Cakes)
4 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Cup unsalted butter (softened)
3 Cups Granulated sugar
8 large eggs
1 Tablespoon pure vanilla extract
Preheat oven to 325 degrees.
Butter 2 8 inch loaf pans, then line with parchment paper. Set aside.
In a medium bowl SIFT together the dry ingredients. (DO NOT SKIP THIS STEP! It is the secret to a moist cake.) Set aside.
In the bowl of a stand mixer, cream together the butter and sugar. Cream for about 3 minutes or until mixture is no longer bright yellow but a cream color. It should look light and fluffy.
In a separate bowl, whisk the eggs together. Add to sugar mixture in 3 equal parts, mixing well between every addition. Make sure to scrape your bowl and catch any sugar mixture that got away from you. You want all of that fully integrated before you move on the the next step.
Add in the vanilla and mix just Til combined.
Turn your mixer on low and add half of the sifted dry ingredients. Mix until JUST combined. Add the remainder of the dry ingredients, mixing until just combined. BE CAREFUL NOT TO OVERMIX!!!
Divide batter evenly between the 2 prepared loaf pans. Slightly smooth the top of each.
Bake cakes undisturbed for 1 hour. After an hour check the cake. If the top is still jiggly when tapped or a cake tester comes out wet bake for another 5 minutes. Check again. If still not baked completely then bake another 5 minutes.
The cake should be done in 1 hour 10 minutes. Use a cake test or toothpick inserted in the center to test doneness. If the cake has browned lightly and a toothpick comes out clean your cake is done.
Let cool on cooling rack in the pans for 30 minutes.
Run a knife along the sides of pan and then invert onto cooling racks. Let cool completely.
If you are saving one cake, once cake is COMPLETELY cooled, wrap tightly in plastic wrap and then cover in foil. Cake can be frozen for up to 3 months. To thaw just take out of the freezer and unwrap and let come to room temperature. Should take about 2 hours.