Wednesday, December 23, 2015

Rosie Makes A Cranberry And Fermenting Banana Pound Cake.

It's post-Thanksgiving.
I still have cranberries languishing in the fridge.
Two of the male Hawthornelets were here, so I overbought on bananas, anticipating the boys would  consume them all.  They did not. The bananas are rapidly maturing in my bright, white bowls Glowria gave to me.

I enter this data into my feeble brain, and I come up with a cranberry/banana poundish cake.  I still have the reduced pomegranate sauce from Thanksgiving to give anything a little oomph and a certain je ne sais quoi to the dish so I'll be incorporating that too.

Cranberry Banana Pound Cake
6 eggs, room temperature
1 TB vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt

1/2 cup sour cream

1/4 cup cream
2 sticks butter, softened
1 1/2 cups sugar
1 cup cranberries
2 TB confectioner's sugar
2 extra ripe bananas

  • Butter two loaf pans.  I used a glass 8 1/2 x 4 1/2- inch pan and a slightly smaller aluminum pan.  Place oven rack at lower middle and heat oven to 300°. Whisk eggs and vanilla in a medium bowl. Sift flour, salt, and baking powder in another bowl.Whisk sour cream and cream together in a third bowl.
  • Using a stand mixer with a paddle, beat butter medium-high until smooth and creamy, about 3 minutes, scraping down sides.  Reduce speed to medium and gradually pour in sugar.  Increase speed to medium high and beat about 5 minutes, until fluffy and pale.  Scrape down sides as needed.
  • Reduce speed to medium and slowly stream in egg and vanilla mixture.  Scrape bottom and sides and continue to mix about 2 minutes.  Batter will look slightly curdled.
  • Reduce speed to low and add flour mixture in 3 additions, starting and ending with flour, alternating with sour cream mixture in 2 additions.  Scrape down bowl as needed.  Give the batter a final stir by hand.
  • Toss cranberries with confectioner's sugar, coating evenly, then gently fold into batter.  Tap pans a few times to release air bubbles.
  • Bake at 300°, 1 hour 30 minutes for larger glass baking dish, 1 hour 20 minutes for the slightly smaller aluminum pan.  Toothpick-test as always.  Rotate pans halfway through baking and tent with foil if necessary.
  • Let cakes cool in pans on wire rack 20 minutes, then invert and cool completely on rack, about 2 hours.

Very fine crumb pound cake.
I like the texture.

When you're baking, it's always best to have a mise-en-place.
Everything measured and ready to go.

The bigger pan took about 10 minutes longer.

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