I admit that when I started researching Paula Deen's recipes for this month's Cook Like a Star linky party, I was a tad worried. It was largely due to the fact that Paula had gained quite the reputation for adding huge quantities of butter/cream cheese/sugar to everything she cooks.
I have nothing against fat, but I do believe that we should do (and eat) everything in moderation!
To my total surprise (and delight), I discovered that Paula's cooking is really not that unhealthy. I mean, sure, one can add loads of butter, etc to any dish if one chooses to do so, but having flipped through many of the recipes in Paula Deen's Southern Cooking Bible, I have found that her recipes do not contain any more "unhealthy" components than recipes by any other mainstream food writers'.
Thus far, I have tried quite a few of her recipes and have yet to experience any "failures" (touch wood!) so it was with quite a bit of anticipation that I baked this cake.
And this cake did not disappoint. Okay, I did cut the quantity of sugar by half, but then again, with most recipes, I do that anyway.
I used my heritage bundt pan to make this cake. What I love about the cakes baked with this pan are the crispy edges. I do love crispy edges and tender cake. YUM!
Anyway, enough rambling. Here's how to make this cake!
Using the paddle attachment of a mixer, I mixed the butter and vegetable shortening.
Finally, Aden added a cup of cranberries.
Naturally, the little helper got to lick the batter.
I need a larger kitchen. :)
Anyway, once baked, the cake was allowed to cool in the pan for 10-15 minutes before it was (carefully) turned out onto a wire rack to cool completely.
Mama's Cranberry Pound Cake (Serves 12-16)
Adapted from Paula Deen
1/2 teaspoon baking powder
1/2 teaspoon fine salt
5 large eggs
3 cups (375g) all-purpose (or plain) flour, plus more for pan
3 cups (675g) caster sugar - I halved this
1/2 cup (113.4g) vegetable shortening
1/2 lb (2 sticks/226.8g) butter, plus more for pan
1 cup (240ml) milk - I used low-fat milk
1 teaspoon vanilla extract
1 cup (120g) dried cranberries
1. Preheat oven to 350°F (176.6°C).
2. With a mixer, cream butter and shortening together.
3. Add sugar, a little at a time.
4. Add eggs, 1 at a time, beating after each addition.
5. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
6. Mix in vanilla and cranberries.
7. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours (my cake was done in 50 minutes), until a toothpick inserted in the center of the cake comes out clean.
8. Allow to cool in the pan for 10-15 minutes before transferring onto a wire rack to cool completely.
NOTE: Cake can be kept frozen in an air-tight container for up to 2 months.
This post is linked to Cook like a Star, Paula Deen and the Deen Brothers organised by me the Domestic Goddess Wannabe, Joyce from Kitchen Flavours and Zoe from Bake for Happy Kids.
Want to cook or bake like Paula Deen or the Deen Brothers? To join, simply cook or bake any recipe from their websites or cookbooks and link with us at this (Joyce's), this (Zoe's) or this (Diana's), post for the whole of June 2014.
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(1) Your post is posted in June 2014.
(2) Please mention Cook like a Star in your post and link back to us at Diana from Domestic Goddess Wannabe, Zoe from Bake for Happy Kids and Joyce from Kitchen Flavours.
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I am also linking this post to Little Thumbs Up, hosted by Zoe of Bake For Happy Kids, Doreen of My Little Favourite DIY, and Jozelyn of Spice Up My Kitchen.