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Honey Vanilla Pound Cake Recipe | Ina Garten | Food Network
Each week I try to expand my culinary horizons and improve my technique by cooking a new recipe in my tiny New York City kitchen. Seriously, this baby is small! Follow along with me, learn from my mistakes! This seems like a tricky distinction, but worth trying for? I swear this looks like a Honey Nut Cheerios commercial in a good way! The honey seems to be getting the best of her, but she still manages to deliver Pro Tip 2: Adding the honey to the eggs in a measuring cup will make it easier to pour into the mixer.
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DO NOT preheat the oven. Place a rack in the oven so the cake will sit in the center. Generously spray a cup tube pan not one with a removable bottom! Sprinkle with the demerara sugar, tilting the pan or pans to make an even coating of the sugar over the bottom and sides. Set aside. Combine the sifted cake flour and salt and pass the mixture through a sieve or a sifter from one bowl into another THREE times.
A couple of days ago, Ina sometimes she lets me call her Ina presented this Honey Vanilla Pound Cake recipe that used local honey and it looked so good that I had to make it immediately! The result is a really good, solid pound cake with a slight lemony-honey flavor. We tried it with homemade whipped cream, but found it was best warm right out of the oven, or slightly warmed seconds in the microwave and slathered with a little butter. Although I do have some rogue bees in my garage eaves. Then again, maybe not.
Disclosure: This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links. Nothing special here, move along! I love pound cake. Its delicious just like it is with coffee, or with a strawberry topping and whipped cream. And baking one, is like a big hug! Just waiting for it to cook was sheer torture, the smell of honey and vanilla filled the kitchen!