May 08, 2024
Hello Foodie Friends
Seems like the cost of vanilla is always going up and that prompted me years ago to try my hand at homemade vanilla extract. It's quite easy actually look below for the scoop. It does require patience during the few months it takes to marinate sort of but your ice cream and baked goods will never be the same!
I couldn't find a more fitting recipe for today's topic than this awesome DOUBLE VANILLA POUND CAKE which is terrific enjoyed any time of day alone or with some sliced berries and whipped cream yummo! You could ice it or dust with powdered sugar too the possibilities are endless with this as your base.
DOUBLE-VANILLA POUND CAKE
INGREDIENTS:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
2 cups salted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees. Pour milk into a saucepan, add the vanilla bean and scald the milk. Let mixture cool to room temperature. Remove vanilla bean, rinse it off, and set aside. Resift the flour with the baking powder onto a sheet of waxed paper; set aside. In a large bowl, cream the butter with an electric mixer on moderately high speed until light, about 3 minutes. Add the vanilla sugar in two portions, beating thoroughly after each portion is added. Beat in eggs, one at a time, periodically scraping down the sides of the bowl to ensure
an even mixture. Blend in vanilla extract. On low speed, add the sifted dry ingredients alternately with the milk, beginning and ending with the dry ingredients. Pour and scrape the batter into a lightly buttered, floured 10-inch tube pan, a large square baking pan or three loaf pans. Bake the cake on the lowest rack of the oven for about 1 hour, or until a toothpick inserted into the cake emerges clean and dry. Cool the cake in the pan on a rack completely before serving.
Category: Desserts, Cakes
MARZEE's CORNER
MAKE YOUR OWN VANILLA EXTRACT:
Simple yet takes 4 months to a year - worth the wait!
INGREDIENTS:
6 vanilla beans (tip: I consider Madagascar beans the best!)
1 fifth of vodka
glass jar or bottle with tight fitting lid
Split vanilla bean lengthwise with a sharp knife. Place in jar with the vodka. Be sure beans are completely covered with vodka. Seal tightly. Let stand in a cool, dark place for 4 months to a year. Shake jar occasionally during the standing time.
Yield: 1 quart
Tips:
Extract will strengthen upon standing. Store, tightly sealed, indefinitely in a cool, dark place. Place a few drops of vanilla extract on a cotton ball. Place in custard cup in back of refrigerator to diffuse odors.