Dana Treat – Treat Yourself

How Graham Got His Name

Posted October 12, 2010

Graham Cracker Pound Cake
Food and Wine
Makes one 8-by-4 inch cake

I always double cakes like this because they freeze beautifully.  Just wrap the cake well in plastic wrap and then foil.  If you have non-stick loaf pans, you can use the butter wrappers to grease them instead of the spray.

Vegetable oil spray
1½ sticks unsalted butter, softened
½ cup granulated sugar
¼ cup dark brown sugar
1½ cups cake flour
½ cup finely ground graham crackers, from half a sleeve
¾ tsp. baking powder
¼ tsp. salt
3 tbsp. whole milk
2 tbsp. heavy cream
3 large eggs
1 tbsp. vanilla extract

Preheat oven to 325°F.  Spray an 8-by-4-inch loaf pan with vegetable oil spray.  In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar.  In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder, and salt.  In a small bowl, whisk together the whole milk, cream, eggs, and vanilla.  Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.

Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.  Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely.  The pound cake can be kept at room temperature in an airtight container for 3 days.

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