Monday, July 12, 2010
Mini Vanilla Bean Pound Cakes
This little pound cake is amazing; buttery, tender and infused with loads of vanilla flavor. Vanilla bean really elevates this edible gem into a class all its own. There is one and only one problem with Rose's Mini Vanilla Bean Pound Cakes......next time I should quadruple the recipe. Before I knew it, everyone sliced seconds!
The neighborhood cake decorating store received a shipment of paper baking pans. They were rather excited I bought a pack. The owner gave me a sales pitch on how useful the various sizes and shapes are for taking baked goods to an event and not having to worry about bringing a pan home.
These pound cakes, however, never stood a chance of leaving my house.
Not certain how to use the wobbly things, I slid them under a half size cookie sheet. It was then I noticed a paper had fluttered to the floor. Thinking it might be a recipe, I actually ended up reading the instructions. It was a good thing since not only was the cookie sheet called for but a lower temperature and reduced baking time, as well.
I stressed myself out all week over buying a bottle of Vanilla Cognac. After learning it is brandy, it seemed like a good opportunity to use the peach brandy sitting in my cupboard from a past Heavenly Cake recipe. First off, I doubled the syrup to make certain there was enough to macerate peaches after following Raymond's suggestion of putting the remaining vanilla bean pod in the syrup. It truly enhanced the taste. I brushed it on before adding brandy since children were eagerly awaiting a slice then poured a bit of peach brandy into the remaining syrup with peaches.
My granddaughter requested ice cream alongside her slice. This cake is so spectacular it doesn't need anything else but with ice cream and boozy peaches, let me say it takes it to another level. It is definitely on the make again and again and again list, which means, I need to buy proper mini loaf pans.