Bake with Bizzy - Vanilla Pound Cake

I am running late.  I had a last minute meeting, at school which threw my schedule off and this posting, in particular.  Fortunately, dinner is going to be late, tonight so I happily sat down, at my computer, put on folk music from decades ago, got a cup of coffee and started thinking about Bake with Bizzy.

I love Bizzy.  Bizzy is more of a character than I am.  Bizzy is busier than I am and I am one busy lady.  I know how to spell "busy" and Bizzy does not.  Bizzy tends to get into mischief. I try to act my age or at least the age, I feel.  I figure, I am 30 years older than Bizzy is but I feel like she does, which makes me quite youthful.

We have always believed that, if one is not limited by handicaps that slow one down, a person is as young as s/he feels.  I feel about 25 at least today.  It was a good day.

I will feel even better when I share  a wonderful cake, I made for my husband.  It is a Vanilla Pound Cake from The Kosher Baker by Paula Shoyer.  I had little time to bake and grabbed the book, to see what I could find, in the time that I had to spend.

Paula has divided her book, cleverly, into three major sections"
1. Quick and Elegant Desserts
2. Two Step Desserts
3. Multiple Step Desserts and Breads

What a blessing this is.  I looked to a quick recipe and decided on this pound cake.  It is not easy to make such a decision.  The book is filled with fabulous recipes.  Next time I bake one of Paula's recipe, I plan to include some of the names of these goodies.  If you are like me, you would be making a long list, from these.

Vanilla Pound Cake    (adapted from Paula Shoyer - The Kosher Baker)
(I made mine gluten-free.  You can sub in AP flour for the Gluten-free mixture.)


Ingredients:
 Spray Canola oil plus 2 tablespoons flour
1 cup margarine  (Paula split this with shortening 1/2 cup of each)
2 cups brown rice mixture 
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 large eggs, beaten
1 teaspoon pure vanilla extract
2/3 cup Rice Dream, divided


Method:


Preheat oven at 350 degrees F.  Grease and flour bundt pan.
In a large bow of the electric mixer, beat margarine until creamy at medium high speed.
Scrape down the bowl with a spatula. Mix again.


In another bowl, combine flour, sugar, baking powder and salt.  Add half of the ingredients to batter and mix.  The batter will be crumbly.


Add eggs, vanilla and 1/3 cup of the Rice Dream to the batter and mix together.


Add rest of the dry ingredients and mix until well combined.  Add remaining Rice Dream and mix until just combined.


Pour the batter into the prepared bundt pan and smooth with a spatula. Bake for 1 hour until skewer inserted cakes, comes out clean.


Cool for ten minutes  in the pan and then turn out on a rack to cool at room temperature.

http://thischickcooks.blogspot.com/ Tea Party Tuesday    Grocery Cart Challenge      Friday Food    Ingredient Spotlight-Vanilla