Shirley Corriher’s Pound Cake by chiara

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Pound Cake--Shirley Corriher's
Submitted by chiara on April 24, 2009 at 10:27 pm

"Shirley's Even Greater American Pound Cake"
(from Bakewise by Shirley Corriher)

NOTE: This is extremely moist and falls considerably when cooked which is why it is better baked in a tube pan--which is inverted to serve and thus hides the crevice caused when the cake falls.

CAKE
¾ cup unsalted butter, cut into 2 tbs. pieces
½ cup shortening (i.e., Crisco)
3 cups sugar
1 tbs. vanilla
¼ tsp. almond extract
1/3 cup canola oil
2 large egg yolks
5 large eggs
2 2/3 cup (spooned and leveled) flour
¼ cup potato starch (in the kosher foods aisle)
1 tsp. baking powder
1 tsp. salt
¼ cup buttermilk
½ cup heavy cream

ICING
1 cup confectioners sugar
2 to 3 tbs. heavy cream
¼ tsp vanilla

1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350.

2. Spray a 10” tube pan or a 12-cup Bundt pan generously with nonstick cooking spray with flour (or grease and flour pan).

3. With a mixer on medium speed, beat the butter to soften. Add the shortening and beat until the mixture is light and pale in color, about 3 minutes. Add the sugar and continue to beat until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes and then continue creaming.

4. Beat in the vanilla and almond extracts. Beat in the oil a little at a time until incorporated. On the lowest speed, with a minimum of beating, blend in the yolks, then the whole eggs, one at a time.

5. In a medium bowl, with a fork or hand mixer, beat together the flour, potato starch, baking powder, and salt for a full 30 seconds, until very well blended.

6. On the lowest speed, blend 1/3 of the flour mixture into the butter mixture. Alternate adding buttermilk, then the flour mixture, until all of both are incorporated, scraping down the sides and across the bottom at least once.

7. Place a bowl, beaters, and the heavy cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just a little beyond the soft peak stage. Stir about ¼ of the whipped cream into the batter to lighten. Then gently fold the rest of the whipped cream into the batter.

8. Pour the batter into the prepared pan. From a height of about 4 inches, drop the pan onto the counter to knock out bubbles. Smooth the batter with a spatula.

9. Place the cake in the oven on the stone and bake until the cake springs back when touched, or a toothpick inserted in the middle comes out clean but moist, about 1 hour (or as much as 1 hour 10 minutes, depending on your oven.) Ideally, the cake should not pull away from the sides until it has just come out of the oven. Place the cake in the pan on a rack to cool for 10 minutes. Loosen the cake from the pan by jarring it against the counter. Invert the cake onto the serving platter to finish cooling.

10. This cake improves upon standing for two or three days, well wrapped and refrigerated. When ready to serve, if desired, drizzle on Pound Cake Icing.

11. ICING: In a 2-cup measuring cup with a spout, stir together the sugar, cream, and vanilla. You want the consistency thick, but just barely pourable. Add more sugar or cream as needed. Drizzle the icing over the top of cake, zigzagging back and forth so the icing just runs down the sides.

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