Monday, May 2, 2011

Suppressing a Scream Vanilla Malt Pound Cake

It has not been a good week.  We live in a disaster area.  Yep, we've been designated as such.  The insurance company finally made it by yesterday and put us in the "massive damage" category.  It could be worse, I know that, I'm very thankful that our house is still standing.  But it's a shock to the system every morning when I open the blinds and look out at the mess that was once our yard.  Twice I've had to choke back a sob, but I'm getting used to it.
For the first four or five days after the tornado I was numb.  I'd lost my enthusiasm, energy, creativity; I was an empty vessel.  I'm coming back, slowly, and now find the hum of the stand mixer to be rather soothing.  So last night, craving something slightly sweet and simple, I made this pound cake.  It's good!  And do you know what else?  It tastes great toasted for breakfast (Yes, I had cake for breakfast.  Keep in mind that donuts are also cake.)  It also tastes great untoasted and spread with a thin layer of raspberry preserves (Sarabeth's Raspberry Key Lime is my favorite at the moment).  My guess is it would also provide a great base for a scoop of ice cream and the topping of your choice.  The malt flavor is not overt, in case you're wondering.  It just enhances the vanilla taste of this very moist, very satisfying, versatile cake.

Suppressing a Scream Vanilla Malt Pound Cake

1 stick butter, room temperature
1 stick unsalted butter, room temperature
1 cup granulated sugar
1-1/2 teaspoons vanilla
5 eggs, room temperature
1-1/4 cup flour
1/4 cup vanilla malt powder (see below)
1/2 teaspoon Kosher salt

Preheat oven to 350 degrees F.  Grease and flour a loaf pan.  In a large mixer bowl, beat together butter and sugar on medium speed until very light and fluffy, about 7 minutes.  Scrape down sides, add vanilla, and beat a minute longer.  Turn mixer down to medium-low and add eggs, one at a time, beating well after each addition.  Scrape down sides.  Turn mixture to low and gradually add flour, malt power, and salt.  Beat until thoroughly combined.

Turn mixture into prepared pan and bake in the middle of the oven until a toothpick inserted in the center comes out clean 55-65 minutes.  Remove pan to wire rack and cool (In the meantime go out to dinner, as I did).  Turn pan onto wire rack, slice and enjoy.

Carnation Malted Milk, Original, 13-Ounce Jars (Pack of 3)
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Tracy Wood said...

I had to smile when I read the title of this post..... hang in there.... and I think if you need to scream, then go ahead! You've been through a tornado after all!!

Never heard of vanilla malt powder - but pound cake is my all time favorite.

Pattie @ Olla-Podrida said...

Thanks, Tracy. It will help when we can finally do something about the mess, but we have to wait for the insurance company to release us. I added a link to the malt powder (click on the image for more info). It's usually in the aisle in the grocery store with the ice cream toppings.

Nancy said...

Hope your life returns to normal very soon.

This bread sounds so good. I have malt here at home already so I'm going to make it soon.