I was approached by representative at Singing Dog Vanilla and asked if I would like to test out one of their products. Since I am always interested in trying new products I took them up on their offer and asked for a sample of their vanilla extract. After receiving a bottle of organic vanilla extract in the mail I set out on a search to find the perfect recipe to use it in. I knew that in order to really taste the product I would have to make something that showcased vanilla as a flavoring. I found this pound cake recipe, which happened to call for 2 whole tablespoons of extract, and I knew I had found the perfect recipe.
Any recipe that starts out with half a pound of butter has got to be good, right? That was my thought going into this recipe and also my afterthought once I tasted it. This cake was easy and quick to mix up, and it tasted divine. The glaze provided the cake with a nice sugary crunch on the outside and the inside was moist and delicious just like a pound cake should be.
The vanilla flavor was just amazing, strong and distinct with the perfect vanilla flavor! I would definitely recommend this product to anyone looking for a good vanilla extract. *hint, hint* check below the recipe for a bonus giveaway from the fine folks at Singing Dog Vanilla.
Vanilla Pound Cake
Adapted from The King Arthur Flour Baker's Companion, The All-Purpose Baking Cookbook
1 cup (2 sticks) butter
1 cup (7 ounces) granulated sugar
3 tablespoons ( 1 1/2 ounces) light brown sugar, packed
1/2 teaspoon salt
1 tablespoon vanilla extract
1 teaspoon baking powder
1 3/4 cups (7 1/9 ounces) unbleached all-purpose or cake flour
4 large eggs
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 ounces) water
Pinch of salt
1 tablespoon vanilla extract
Preheat oven to 350.
For the cake - In a large mixing bowl, beat together the butter, sugars, salt, vanilla, and baking powder until smooth and fluffy. Add the flour and mix well the batter will be almost like paste. Beat in the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition the batter will be quite fluffy.
Spoon the batter into a lightly greased 9 to 10 inch tube pan, 9 to 10 cup bundt-style pan, or 9 X5 inch loaf pan. Bake the cake for about 45 minutes, or until a cake tester inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, while you are making the glaze.
For the glaze - Bring the sugar, water, and salt to a boil in a small saucepan and boil for 1 minute. Remove the pan from the heat and stir in the vanilla
Turn the warm cake out onto a rack. Poke the cake all over with something long and thin, like a cake tester or ice pick. Slowly drizzle or brush the glaze over the cake, continuing to brush until all the glaze is used. Let the cake cool fully before slicing. Serve with sliced fresh fruit, if desired.
*** BONUS GIVEAWAY ***
The generous folks at Singing Dog Vanilla are offering one my my lucky readers a chance to sample one of their products. If you would like to be entered into a giveaway to win one of Singing Dog Vanilla's products, simply go to their website, search around a bit. After searching come back here and leave me a comment letting me know what product you would like to try and what you plan on making with that product.
The winner will be randomly selected and announced on Sunday September 27th. Only one entry per person please. Good luck!