With all of us at home social-distancing now is the perfect time to dig up those old family recipes that have made it through generations or even crossed continents. In this episode of Generational Recipes, watch as Copy Editor and Multimedia Reporter Laura Jane Stallo shares her family recipe for the perfect Ice Cream Pound Cake. Below you will also find the recipe and steps that she followed in the video if you would like to recreate it yourself.
Prep. Time: 15-20 minutes
Bake Time: 1 hour- 1 1/2 hours
Tools: 1 Bundt Pan, Handheld or Stand Mixer
Ingredients:
- 3 cups of Granulated Sugar
- 3 Sticks of room temperature Salted Butter (1 ½ cups)
- 6 room temperature large eggs
- 3 cups of Cake Flour
- 5 fluid ounces of evaporated milk
- 1 tablespoon of vanilla extract
Steps:
- Pre-heat your oven to 350° Fahrenheit (176° Celsius), grease and flour Bundt pan
- Crack and prepare 6 six in a separate bowl
- Cream butter and sugar in a large bowl with a stand or hand-held mixer
- Slowly add eggs in two’s or three’s to sugar and butter mixer
- Sift 1 cup of Cake Flour at a time into a separate bowl and slowly incorporate the sugar, butter and egg mixture
- Add entire can of Evaporated milk to the batter
- Add 1 tablespoon of Vanilla Extract to the batter
- Mix until smooth and no lumps remain
- Gently spoon the batter into the pan evenly- make sure there are no gaps or bubbles in the batter
- Place pan in the oven for 1-1 ½ hours
- Begin checking the cake at the hour mark by inserting a tooth pick into the cake, if the tooth pick comes away clean then the cake is likely cone
- Let cool in the pan for at least half an hour before serving
