Vanilla Bean Poundcake With Muscat-Macerated Fruit
- Total Time
- 1 hour 30 minutes
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Ingredients
- ½cup butter, at room temperature
- ½cup shortening, at room temperature
- 1cup sugar
- 4large eggs
- ¼teaspoon vanilla extract
- ½vanilla bean, split lengthwise and center scraped with tip of a knife
- 1¾cups all-purpose flour
- ¾teaspoons salt
- Muscat-macerated fruit (see recipe)
Preparation
- Step 1
Preheat oven to 350 degrees. Grease and flour a loaf pan. Using an electric mixer, cream butter, shortening and sugar until very fluffy, about 3 to 4 minutes. Whisk together eggs, vanilla extract and vanilla bean scrapings (reserve bean for fruit sauce). Gradually add egg mixture to butter mixture, beating well.
- Step 2
Sift together flour and salt. Add half the flour mixture to batter, and beat to combine. Add remaining flour, gently folding it in with a spatula. Scrape batter into prepared pan, and smooth the top.
- Step 3
Bake cake until a tester inserted into middle comes out clean, about 1 hour and 10 minutes. If top of cake seems to be getting overly browned before center is set, cover with foil, and continue baking. Let cool on a rack before inverting.
- Step 4
Serve slices of poundcake topped with macerated fruit.
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