Sometimes appearances can be deceiving, this looks like a pretty boring cake but in fact it's perfect. A moist firm crumb which holds it's shape when cut and improves with age. It comes from Dorie Greenspan's Baking which I picked up on my trip to Houston. I had never heard of her before I bought this but have since discovered that there are an mpressive 41 pages on egullet devoted to this book. Everything is in cups, but I weighed it all as I went along and have only given my measurements here.
Rum-Drenched Vanilla Cakes (adapted from Dorie Greenspan's Baking)
makes two 2 pint loaves
390g plain flour
2 1/2 tsp baking powder
425g vanilla sugar*
1 1/2 tsp vanilla extract
150 mls double cream
2 1/2 tbsp rum
210g unsalted butter, melted and cooled
Once the cakes go into the oven start making the syrup.
- preheat the oven to 180 deg C
- grease two loaf pans
- sift together the flour, salt and baking powder
- beat together eggs and sugar until tripled in volume
- whisk in the vanilla extract, then the cream and the rum
- fold in the dry ingrediants
- fold in the melted butter
- bake for 55-60 mins (check after 30, if the tops are getting too brown cover with foil)
When cakes are cooked leave to cool for 5 mins in the tin and then unmold. Turn the right way up, pierce all over with a skewer and brush over the syrup. Work slowly with the syrup to ensure in all gets soaked up.
- stir sugar and water together over a low heat until sugar is dissolved
- bring to the boil, then remove from the heat and add the rum
- leave to cool