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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-breadI made this on Friday. I decided to make sure all the ingredients were at room temperature. I weighed my flour and guessed at using KAF's 4.25 ounces per cup and I'm glad I did - I think it was the right amount of flour. With the flour mixture in the KA stand mixer, I put it on "stir" and started adding the wet ingredients one at a time, the creamer, the butter (1 stick at a time), the vanilla and the eggs (also one at a time). I did have to increase the speed to 2 for mixing and then I beat it for 3 minutes per instructions. It is what I have learned from Great British Bake Off a Drizzle Cake. The butter syrup is delicious, but I didn't poke big enough holes for it all to seep in - I used a bamboo skewer - next time a chopstick. So the cake is a little drier near the top. The salted caramel sauce is a keeper. It is definitely worth making again.
BakerAunt, I will post it when I get it right. Does ketchup count as a tomato-based product, because there is some in the sauce? But you might check out this series of cookbooks by Lynn Alley (the link is to the first one)
https://www.amazon.com/Gourmet-Vegetarian-Slow-Cooker-Sophisticated/dp/158008074X/ref=sr_1_5?ie=UTF8&qid=1471995955&sr=8-5&keywords=Lynn+Alley
I love all 3, the first is around the world, second is regional cooking and third one is vegetarian. You can get them used for 1¢ and up.Lots of flavor and no canned soup 🙂
rottiedogs, that all sounds wonderful to me. Being New Englanders ourselves, we're having a tough time not having access to farm fresh corn here, where you knew it was picked that morning or afternoon. I've never heard anyone down here rave about how sweet the corn they got was.
