BILLION DOLLAR POUND CAKE

  • Prep Time: 15 mins
  • Cook Time : 1hr  30 mins
  • Cooling time:  3 hrs
  • Total Time:  1 hr 45 mins

Ingredients

  • 4 cups all-purpose flour sifted
  • 3 sticks salted butter softened
  • 8 oz cream cheese
  • 1 teaspoon Vanilla Plus Powder
  • 1 tablespoon Vanilla Plus Almond Extract
  • 3 cups granulated sugar
  • 1 teaspoon Vanilla Plus Salt
  • 6 large eggs
  • ¾ cup whole milk/ buttermilk

Instructions

Preheat the oven to 300°F. Butter and flour an angel food/tube pan with a removable bottom. Set aside. In the bowl of a stand mixer using the whisk attachment whisk together the butter, cream cheese and sugar until light and fluffy (10 min). Then add Vanilla Plus Almond Extract and Vanilla Plus Powder. Whip for 5 minutes on medium-high.

Switch to paddle attachment add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed. Lower the speed of the mixer and add the flour alternately with the milk, beginning and ending with flour. Stop and scrape the sides of the bowl occasionally.

After all has been added, beat for 1-2 minutes until the flour has fully incorporated. Spread cake evenly into the pan and bounce/drop on the counter to release air pockets and to settle the cake. Place into the oven and bake for 1 hr 30-45 minutes OR until a toothpick inserted into the cake comes back clean. Cool for 15 minutes, then remove the outer ring. Cool completely on a cooling rack.

Notes

1) Baking time may vary by oven. Bake until a toothpick inserted into the center comes back clean.

2) This cake may be made in a tube pan without a removable bottom.

 

Nutrition

Serving: 1 serving | Calories: 496 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 25 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 7 g | Trans Fat: 1 g | Cholesterol: 123 mg | Sodium: 232 mg | Potassium: 80 mg | Fiber: 1 g | Sugar: 38 g | Vitamin A: 816 IU | Calcium: 34 mg | Iron: 2 mg

VANILLA PLUS SIGNATURE CREME BRULEE

Ingredients

  • 2 cups heavy or light cream, or half-and-half
  • 1 teaspoon Vanilla Plus Lemon Extract
  • 1 teaspoon Vanilla Plus Powder
  • ⅛ teaspoon Vanilla Plus Salt
  • 5 egg yolks
  • ½ cup granulated sugar
  • 3 tablespoons of Vanilla Plus Sugar for topping

Heat oven to 325 degrees. In a saucepan, combine cream, Vanilla Plus Powder and Vanilla Plus Salt cook over low heat until hot. Let sit for a few minutes, then strain (your preference). Lastly, add Vanilla Plus Lemon Extract.

In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.

When ready to serve, top each custard with about a teaspoon of Vanilla Plus Sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler.

Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

Nutritional Information

calories: 41 grams fat: 25 grams. saturated fat: 13 grams. monounsaturated fat: 2 grams. polyunsaturated fat: 4 grams. carbohydrates: 4 grams.  sugars: 5 grams. protein: 121 milligrams sodium.