About vanilla and vanilla extract: Vanilla is the pod of a climbing vine and a member of the orchid family. Vanilla extract is made from whole vanilla beans that have been soaked in alcohol. Vanillin is an artificial vanilla flavor chemically made from wood waste. By United States law, pure vanilla extract must be made from vanilla. Imitations must be labeled. When using imitation vanilla instead of pure extract, double the amount called for in the recipe.
The very best vanilla flavor comes from steeping the vanilla bean in the liquid you are using for cooking. Place a whole vanilla bean in a jar of sugar and it will give the sugar the flavor of vanilla. Long, dark brown vanilla beans can be used a number of times. Just rinse them, dry them off, and keep them in an airtight container.
- 2 cups (4 sticks) sweet unsalted butter
- 1 pound confectioners' sugar
- 6 eggs
- 1 pound all-purpose flour
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Butter a 9 1/2-inch tube pan.
In a large bowl with an electric mixer, cream the butter and sugar together until the mixture is light and fluffy, about 5 minutes.
Beat in the eggs, one by one, beating well after each addition. Then add the flour to the mixture, a little at a time. Stir in the vanilla.
Pour into the prepared pan and bake for 1 1/2 hours, or until a wooden toothpick inserted into the center of the cake comes out clean.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
713 calories; 40g total fat; 227mg cholesterol; 44mg sodium; 80g carbohydrates; 1g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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