Bread Machine (207 page)
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack before slicing. Wrap tightly in plastic wrap and store at room temperature.
Shortcut Vanilla Pound Cake
While this is a shortcut recipe because it uses pound cake mix as the base and is made in the bread machine, it is by no means lacking in texture or flavor. It has the tight, moist crumb that you envy in commercial pound cakes. Since one package of mix makes a loaf only three inches high, I recommend one and a half packages for a taller loaf. You will have to set the Bake Only cycle for some extra time; this dense loaf takes a total of 149 minutes to bake. (Before modern ovens, pound cakes were baked in wood-burning ovens and took at least 2 hours.) This is an excellent cake.
1
1
/
2
- or 2-pound-loaf machines
3 large eggs
1
1
/
4
cups buttermilk
2 teaspoons vanilla powder or 1 teaspoon vanilla extract
1
/
2
teaspoon ground mace
One and a half 16-ounce boxes commercial pound cake mix (a half box is 1
2
/
3
cups)
According to the order in the manufacturer’s instructions, place the eggs, buttermilk, vanilla, and mace in the pan and sprinkle in the cake mix. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be smooth.
When the machine beeps at the end of the cycle, press Stop/Reset and program for the Bake Only cycle for an additional 50 minutes. The cake is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick will come out clean when inserted into the center of the cake.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 5 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and store at room temperature.
VARIATIONS
Pound Cake with Cinnamon and Nuts
1
/
2
cup chopped pecans or walnuts
1
1
/
2
teaspoons ground cinnamon or apple pie spice
Prepare as directed, adding the cinnamon and nuts with the dry ingredients.
Pound Cake with Dried Apricots and Prunes
1
/
2
cup minced dried apricots
1
/
4
cup minced pitted moist prunes
Prepare as directed, adding the apricots and prunes with the dry ingredients.
Coffee—Kahlua Pound Cake
1 cup coffee-flavored yogurt
1
/
4
cup Kahlua liqueur
Prepare as directed, substituting the yogurt and Kahlua for the buttermilk.
Ginger Pound Cake
3 tablespoons minced candied ginger
Prepare as directed, adding the ginger with the dry ingredients.
Chocolate Pound Cake
1
1
/
2
teaspoons almond extract
1
/
3
cup unsweetened Dutch-process cocoa powder
3 tablespoons sugar
Prepare as directed, adding the almond extract with the wet ingredients, and the cocoa and sugar with the dry ingredients.
T
his bread has a firm texture so it slices perfectly, a moist crumb, and a flavorful, buttery essence of nuts infused into it during baking. I tend to make nut breads most often during the cool fall and winter months, and stash lots of loaves in the freezer for unexpected visitors and for gifts. As with all quick bread loaves, wrap this one tightly in plastic wrap and let it rest overnight before slicing to develop flavor and texture. This loaf is the quintessential quick bread; moist, dense, beautifully shaped, and dotted with pieces of nuts.
1
1
/
2
- OR 2-POUND-LOAF MACHINES
1
/
4
cup nut oil or vegetable oil
2 large eggs
1
1
/
2
teaspoons almond extract
1
1
/
2
cups sour cream
1
/
2
cup bourbon
1 cup light brown sugar
2
1
/
4
cups unbleached all-purpose flour
2
1
/
2
teaspoons baking powder
1
/
2
teaspoon baking soda
1
/
2
teaspoon salt
1
1
/
2
teaspoons ground nutmeg
1 teaspoon instant espresso powder
1
1
/
4
cups (6 ounces) coarsely chopped pecans or walnuts
Place the ingredients in the pan according to the order in the manufacturer’s instructions. Set the crust for dark, if your machine offers crust control for this setting, and program for the Quick Bread/Cake cycle; press Start. The batter will be thick. When the machine beeps at the end of the cycle, check the loaf for doneness. The bread is done when it shrinks slightly from the sides of the pan, the sides are dark brown, and the top is firm to a gentle pressure when touched with your finger. A toothpick or metal skewer will come out clean when inserted into the center of the bread.
When the bread is done, immediately remove the pan from the machine. Let the bread stand in the pan for 10 minutes before turning it out, right side up, to cool completely on a rack. Wrap tightly in plastic wrap and chill overnight, or for up to 3 days, before serving.
