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I've been asked to make this cake again and did a little research on the recipe. And, then I discovered I never followed up on it here. So here's what I learned and here's what I'm thinking.
Ina posted the recipe on food network. The comments were pretty evenly split between too dry and perfect. Many thought it should be baked at 325 instead of 350. I'm definitely going to try that. One person had the same recipe from a 2007 House Beautiful where Ina used less flour. Someone used more honey and vanilla which I'd like to do. I think I wrote in another post how you put the eggs, vanilla and lemon zest in a measuring cup and then add one egg at a time and the other ingredients flow in. I wonder if I could cream the honey with the butter and sugar to get all of the honey in the cake. Oh, I think this same person did some research and thought maybe the quantities of baking powder and salt should be switched.
Here are the ingredients as written with possible changes in parentheses
½ pound butter at cool room temperature
1¼ cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey (3 tablespoons)
2 teaspoons vanilla (1 tablespoon)
1 teaspoon grated lemon zest
2 cups sifted cake flour (1 3/4 cups flour or 1 3/4 cup AP minus 3 tablespoons)
1 teaspoon kosher salt (½ teaspoon)
½ teaspoon baking powder (1 teaspoon)Basically cream butter and sugar, add eggs one at a time. Sift dry ingredients together and add slowly while on low speed.
The person who used the recipe from HB said she used 1½ cups flour
Looking forward to your thoughts. Thanks!
Here are the ingred
I found a link to James Beard's English Muffin Bread which is similar to this one. I might give it a try - it doesn't look too messy and is made in a 9" pan (which I have). Thanks for the idea, BakerAunt. My one problem with the KAF recipe is that while I like the flavor, I don't think it's holes are big enough.
diaryofatomato.com/2013/02/15/james-beards-english-muffin-bread
