Poppy Seed Pound Cake
A Bundt shaped pound cake flavored with Cream Sherry.
Servings 24 people
Cost 5
Ingredients
- 3 cups cake flour (350)
- 2 cups sugar (400 grams)
- 1 teaspoon baking powder
- ½ teaspoon salt omit if using salted butter
- 12 ounces salted butter, softened to squishiness (340 grams)
- ½ cup sour cream (120 grams)
- 6 large eggs, at room temperature (290 grams out of shell)
- ½ cup cream sherry
- ⅓ cup poppyseeds
- 2 tablespoons confectioners' sugar for dusting
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10-inch 12 cup capacity Bundt or tube pan..
- In the bowl of a stand mixer with the paddle attached, mix the flour, sugar, baking powder, and salt until evenly blended.
- With the mixer on medium low speed, mix in the softened butter until flour is moistened. Stop mixer and add three eggs and sour cream. Continue mixing on medium low until blended, then increase speed and beat on a higher speed (don't whip, just increase the speed) and beat for about 2 minutes.
- Add three remaining eggs and mix until blended, then mix in the cream sherry, scraping the side of the bowl. Mix in the poppyseeds.
- Put the batter in the pan and spread evenly.
- Bake at 350 degrees F. for 50 minutes to 1 hour or until cake tests done, then let cool in the pan for about 10-15 minutes. Remove from pan and let cool completely. When cool, dust top with confectioners' sugar.
Notes
I use superfine sugar which I'd made by putting granulated sugar in a food processor.