VANILLA DREAM CAKE with Strawberries
1/2 cup butter (room temp)
1/4 cup shortening 1-2/3 cups sugar4 eggs (room temp)
2-1/4 cups all-purpose flour
2 T cornstarch
3/4 teaspoon baking powder
1 teaspoon salt
1/3 cup milk1 Tablespoon vanilla extract
1 pkg. frozen strawberries with juice, thawed
1. Beat butter and shortening at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter mixture so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
2. Sift together the dry ingredients: flour, cornstarch, baking powder, salt. Add to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in vanilla.
3. Pour into a liberally greased and floured loaf pan. The bottom has a tendency to stick, so if you have a piece of parchment or waxed paper cut it to fit the bottom of the dish. Lay it in the greased bottom and grease the top of the paper too. It will help the loaf come out of the pan.
4. Bake at 300° for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.
Note from Nadia: This one of my favorite cake recipes. It’s dense, fine texture makes it especially good to use as for strawberry shortcake and in trifles. This version uses a little milk, but classic pound cake does not. I like this better because the texture “crumb” is superior to others I’ve tried. Roughly 200 per slice (approx. 60g).
Variation: Add a tablespoon of grated lemon peel, or 1-1/2 tsp. lemon extract to make lemon pound cake.