Recipe: Bake this luxurious Bundt cake for a rehearsal dinner and add berries and cream
Makes one large 10-inch cake
In the mixing bowl, this buttery pound cake batter — with three sticks of butter, five eggs, and a cup of heavy cream — has a silky texture. Once baked, it’s high in the pan and looks grand on a cake stand. It’s a tender cake with a fine crumb, thanks to whole eggs and a gentle amount of leavening. The only flavors are vanilla and nutmeg. Bake this for a rehearsal dinner and serve with bowls of berries and whipped cream.
|Butter (for the pan)|
|Flour (for the pan)|
|¾||teaspoon baking powder|
|¾||teaspoon ground nutmeg|
|1½||cups (3 sticks) unsalted butter, at room temperature|
|2¾||cups granulated sugar|
|2||teaspoons vanilla extract|
|1||cup heavy cream|
|Confectioners' sugar (for sprinkling)|
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, salt, and nutmeg to blend them.
3. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. With a rubber spatula, scrape down the sides of the bowl often. Beat in the eggs, one at a time, followed by the vanilla.
4. With the mixer set on low speed, add the flour mixture in 3 additions alternately with the cream, beginning and ending with flour.
5. Spoon the batter into the pan and smooth the top. Tap the pan once on the counter to settle any air pockets.
6. Bake the cake for 65 to 75 minutes or until a skewer inserted into the thickest part of the cake is clean when withdrawn. The baked cake will pull away from the sides of the pan.
7. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another cooling rack to cool completely. Just before serving, dust the cake with confectioners’ sugar. Lisa Yockelson