by Dorie Greenspan
Sorry to say, I am short on time - so this is going to be quick, as were the photos, taken just before I left for work, hence the poor lighting.
This loaf cake has a similar texture to pound cake, but not as heavy. It is made with the typical ingredients of flour, baking powder, salt, sugar, eggs, butter (which as been boiled until it turns a rich caramel color), vanilla (four teaspoons! if not using a vanilla bean), heavy cream, and optional rum.
Unfortunately, the brown butter and vanilla flavor was lost by the over-powering taste of the rum - partially my fault, for I'm sure I added too much rum - measuring over the bowl, the first tablespoon overflowed.
The cake had a somewhat dense, spongy texture, with a sweet crispy crust (my favorite part). Dorie mentions that this is lovely toasted as well, should it last long enough to go stale. Should I get the time, I would like to make this again, minus the rum altogether, for I think the vanilla and brown butter would lend a delightful flavor to this loaf cake.
Head over to the Tuesdays with Dorie website and look for the LYL link for this cake to see how the other bakers fared with this recipe.
It is the rule of TWD not to share the recipe on our blogs. You will find the recipe on page 6 of Baking Chez Moi; it is however, available on Google books.
