Still Chrimassy but you can eat it all year round.
Still Chrimassy but you can eat it all year round.

Baking in 2018! 

Happy New Year!! Wishing you all the best for the next twelve months, just a wonderful, superlative 2018,  for you and your loved ones, that your goals and dreams come closer together and turn into reality.

I posted a photograph of this cake that I baked, on my Instagram feed, it was a huge success, and several people asked me for the recipe. It was published on the Instagram feed of @marlaaaron, an amazing jeweler from New York that I follow. I don’t (yet!) own any pieces from her,  but do check out her feed, I think her handiwork is distinguishing, romantic, really contemporary and you can wear it a million ways. And when she posted this cake just before Christmas, I couldn’t wait to make it, and what a cake! I recommend you use the best vanilla extract you can find, the best sea salt, and you’ll not be disappointed!! It’s impressive and delectable and I suggest you make it soon. It keeps well but it didn’t last very long at our house! 

SEA SALT BUTTER POUND CAKE

Ingredients

  • 1 and 1/2 cups butter
  • 1 package Philadelphia Cream Cheese
  • 3 cups sugar
  • 6 large eggs
  • 4 generous tablespoons of the best vanilla extract
  • 3 cups flour
  • 1 slightly rounded teaspoon of Maldon Sea Salt, ( I did it with normal sea salt and it was great…)

Method

Preheat oven to 162C, butter and flour a heavy bundt* pan. Mix butter and cream cheese until fluffy. Add sugar and beat for a full 5 minutes until fluffier. Add the eggs one by one. Add the vanilla, flour, and sea salt all at once and mix until combined. Pour into pan and bake for 80 minutes until golden brown and a toothpick comes out clean. 

*This is a bundt pan
*This is a bundt pan

Here’s to a fun filled 2018, 

xxx

Isabel  

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