Finally decided I'd make an Instructable for my famous Lemon Pound Cake. There are 3 great things about this particular cake that are different from others.
1) You can change the type of extract flavorings to make other types of pound cake. I'll even add the instructions to make it a delicious chocolate pound cake at the end of the Instructable.
2) It's totally addictive and not good for you in large quantities but you won't care because you'll be enjoying the cake too much.
3) Share it with others and you'll make new friends who will love you for your personality and good looks and definitely not because you give them free cake. :)
Lets move on to the ingredients shall we.
1) You can change the type of extract flavorings to make other types of pound cake. I'll even add the instructions to make it a delicious chocolate pound cake at the end of the Instructable.
2) It's totally addictive and not good for you in large quantities but you won't care because you'll be enjoying the cake too much.
3) Share it with others and you'll make new friends who will love you for your personality and good looks and definitely not because you give them free cake. :)
Lets move on to the ingredients shall we.
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Signing UpStep 1: Ingredients
So you're gonna need something to cook so here's a list of ingredients.
1 Cup of butter/margarine (2 sticks)
1 Cup of Vegetable Shortening (aka Crisco)
3 Cups of Sugar
6 Large Eggs
1 Cup of Evaporated Milk
3 1/2 Cups All Purpose Flour
1 teaspoon of Baking Powder
1/2 teaspoon of salt
1 Tablespoon of Vanilla Extract
3 Tablespoons of Lemon Extract (or whatever extract you're gonna use)
For the Glaze you're gonna need:
2 Cups of Powdered Sugar
2 Fresh Lemons (or 2 Tablespoons of concentrated lemon juice and a bit of water)
On to the next Step -->
1 Cup of butter/margarine (2 sticks)
1 Cup of Vegetable Shortening (aka Crisco)
3 Cups of Sugar
6 Large Eggs
1 Cup of Evaporated Milk
3 1/2 Cups All Purpose Flour
1 teaspoon of Baking Powder
1/2 teaspoon of salt
1 Tablespoon of Vanilla Extract
3 Tablespoons of Lemon Extract (or whatever extract you're gonna use)
For the Glaze you're gonna need:
2 Cups of Powdered Sugar
2 Fresh Lemons (or 2 Tablespoons of concentrated lemon juice and a bit of water)
On to the next Step -->
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If lard were pure, saturated fat it would be rock hard at room temperature. Suet, beef fat, is more saturated than lard (pork fat) and is like wax room temperature. Chicken fat, the least saturated of the three is almost liquid.
(I know I read an article explaining the physiology of these things in the New York times, but I couldn't find a link.)
The next piece of the puzzle is that vegetable shortening, in order to be made sold at room temperature, is partially hydrogenated. Hydrogen atoms are added to stabilize the carbon chains so that they are not fluid at higher temperatures. When this is done industrially, the fat chains develop kinks in them, called trans fats, that literally become stuck in ones arteries. Trans fats are found only rarely in nature, so that an artificially saturated fat is more dangerous than a naturally saturated fat.
Finally, if we are to use animal product, the more we can glean and the less waste the better off we are. Rather than putting tons of pork fat in industrial land fills, it would be better to make delicious pastry, and have the Unilever people figure out how they are going to meet share holder demand.
Oh, the last time I try to make a pound cake, the cake came out kinda congealed in the middle, like it was under cooked. Not sure why. I have an electric oven and I even bought an oven temp. gauge. What did i do wrong??
As for the coagulated middle; more than likely it wasn't cooked long enough. This has happened to me before. I learned that every oven is a little different, so add some cook time to yours. I too use an electric oven.
Also, I found a vegan non-hydrogenated shortening at whole foods for those cocerned about the hydrogenated fat. not sure it it will work the same but worth looking into if you are really concerned about that.
Triple Chocolate Brownie Cake
www.instructables.com/id/Triple-Chocolate-Brownie-Cake/
I almost hate to gamble with a recipe that seems a sure thing!
With this recipe you'll be making a lot of cupcakes. The cooking time will be the biggest factor to play with.
Without trying to sound glib, everything is a chemical. Everything is made of molecules. Sucrose is made, by plants, of the molecules glucose and fructose, as a means of storing energy. What our "refining" does is rid the sucrose of all the plant bits keeping only the energy bits.
In re, combustibility; everything is combustible, you and I included. The more firmly the molecules are bonded together, the higher the combustion temperature. Even diamonds will burn.
If you do know how to substitute honey for sugar in a recipe would you mind sharing your method? How much liquid do you have to subtract for water? If the liquid in the recipe is milk, egg white, or some other source, how do you make that substitution, (altering them will change your protein to carbohydrate ratio)? Finally, have you read the cooking manual Ratio ? It might help us answer all these questions. Any questions you should have about chemistry and cooking, (for that is what it is, truly, domestic scale chemistry), will be beautifully answered by On Food & Cooking , the gold standard for culinary science books.
Cheers
Marya
Like this one:
http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html