Ingredients
- 8 oz (1 cup) unsalted butter (Kerrygold, Plugra and many others. - Last time I looked Whole Foods had nearly a 8 varieties)
- 8 3/4 oz (1 1/4 cups) superfine sugar (blend granulated sugar in a food processor to make your own)
- 1 to 1 1/2 vanilla beans, seeds scraped
- 8 oz (1 3/4 cups) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 5 large eggs
- 2 tablespoons heavy whipping cream or sour cream
- Vanilla Bean Glaze:
- 1/2 cup confectioners’ sugar
- 2 tablespoons heavy whipping cream
- 2 teaspoons amaretto or other liqueur
- 1/2 vanilla bean, seeds scraped
Directions
-
Preheat the oven to 325° degrees. Prepare an 8 1/2 × 4 1/2-inch loaf pan with butter and flour.
-
To mix the cake:
-
Sift together the flour, salt and baking powder. Set aside.
-
Cream the butter and vanilla seeds for 1 minute using the paddle. Add 1 cup of the sugar very slowly to the butter and cream together for 4 more minutes on medium speed. Set aside.
-
Whip the eggs until frothy in a stand mixer for about 1 minute on medium speed. Slowly add the remaining sugar and beat the eggs for about 4 minutes or until light, fluffy and lemon colored.
-
Place the bowl with the butter back on the mixer and slowly add 1/2 the egg mixture to the butter, in about 4 parts, mixing very well after each. Alternate adding the remaining egg mixture with the flour mixture in about 3 parts, mixing very well after each. Add the heavy cream and mix well.
-
Spoon the batter into the prepared pan and smooth flat.
-
Bake in the center of the oven for about 1 hour 10 minutes. If the cake is browning too much after 50 minutes then drape the top loosely with foil.
-
Allow the cake to cool in the pan for about 30 minutes.
-
Turn it out of the pan and allow it to cool for another 10 minutes before dusting with sugar or glazing.
-
Mix the glaze: Add the confectioners’, cream, liqueur and vanilla bean together in a small bowl until creamy.
-
Spread the glaze over the top of the still slightly warm cake.
-
It will drip slightly over the top and down the sides. As the cake fully cools the glaze will harden just slightly so it is nice and shiny.