Million Dollar Cake - Don't Lose This Recipe


[19:20, 5/25/2021] Sara: Love strawberries? I know I do. It's my all-time favorite fruit and this spring I just couldn't get enough of it. When I'm particularly fond of food, I start to forge its way into every recipe idea I have. This week, I dreamed of strawberry pies, strawberry cream pie, strawberry ice cream ... and strawberry shortcake monkey bread. The last idea was too exciting to not work with.

Now let me tell you that these monkey bread cookies are useless. So good, I've been shouting profanity after taking my first bite. I was stunned at how amazing she was, not to mention how amazing she was. You can serve it to anyone free of or not gluten and get great reactions in return. Bottom line: you need to make it !!

If you like classic monkey bread, you…
[19:26, 5/25/2021] Sara: Million Dollar Cake - Don't Lose This Recipe

This rich, creamy, million-dollar cake has been around in Southern kitchens for decades. It's made with 7 simple store-bought ingredients and served alone, with berries and fresh whipped cream, lemon curd, ice cream, or countless other options. It's a pound cake lovers' dream. Carefully follow the preparation method and this classic delight will be the stellar end to any meal.

How does the cake rise?
Unlike eggs, there is no fermentation in this cake which forms a major step in the process as the air is beaten in the butter at first. I use the rule of "fives" when making this pound cake. I mean by that, to give the cake a lighter creamy texture, whisk the butter for 5 minutes then add the sugar and keep whisking for another 5 minutes. This process has a magical effect on cake batter, adding to the mystery how simple ingredients can produce such a delightful result.

* Ingredients

° 4 cups all-purpose flour, sifted
° 1 pound soft salted butter (4 sticks)
° 1 tablespoon of pure vanilla extract
° 1 teaspoon of almond extract
° 3 cups granulated sugar
° 6 large eggs
° Half a cup of whole milk or yogurt

* Instructions :

Preheat stove to 300 degrees F . Butter & flour food / tube pan with removable bottom. Sit apart .

In the bowl of a mixer using the whisk attachment, whisk together the butter, vanilla, and almond extracts. Beat for 5 minutes over medium-high heat.

Switch to the paddle attachment and gradually add sugar, beating on medium until a light yellow color. (About 5 minutes)

We add eggs one by one, beating well after each addition. shave sides of bowl as wanted .

Reduce the speed of the mixer and add the flour alternately with the milk, starting with the flour and ending with it. Stop also scrape sides of bowl .

After everything is added, beat for 1-2 minutes until the flour is completely homogeneous.

Spread evenly in the skillet and jump onto the table, if needed for it to settle.

Put it in the oven and bake for 1 hour 30-45 minutes or until the toothpick inserted in the cake is clean.

Cooled 16 min, & removing outer ring.

Cool totally on a cool rack.

Enjoy !