I’ve noted this in my very first post on this site (Full Transparency) and it bears repeating. When I post a recipe it’s because I just made it, or when I did make it, I took a quick snapshot of it before we devoured it. This is no exception. I’ve made this recipe twice of late, and both times it got eaten so quickly, that I wasn’t able to do a posed photo. Actually, this photo is of me holding my portion that I’m about to down, as my uncle Rod took a quick shot from his phone and then Facebook messaged me a copy of it! It’s that good!
This cake is dense and light all at the same time and has an exceptional vanilla flavor with a crunchy exterior and a moist (I know, that’s a horrible word, but I can’t think of an alternative right now) center. I’ve put a glaze on it in the past, but prefer it “naked” so you can enjoy the crunch on the outside and serve it with ice cream, whipped cream and fruit. This shot also included some chocolate sauce–why not! It’s also great because you can serve 16-20 people from the bundt cake depending on the size of the slices. And on the rare occasions that you have left overs, you can make a killer french toast with it!
I used Cup4Cup gluten free flour blend, Earth’s Balance butter sticks and Almond milk to make it gluten free and dairy free and served it with cashew milk ice cream and coconut milk whipped cream and no one was the wiser! The use of the beaten egg whites help keep this getting too dense and heavy in its gluten free state!
Dover Pound Cake
- 2 cups Flour of choice (If you use a gluten free alternative, add 2 heaping tablespoons of flour)
- 1 teaspoon Baking Powder
- 1/2lb Butter of choice (I used Earth's Balance butter sticks to make it dairy free)
- 1lb Powdered Sugar
- 5 Eggs (Separated)
- 1/2 cup Milk of choice (I used Almond Milk)
- 1 teaspoon Vanilla
|Preheat oven to 350 degrees and grease or spray a 9" tube/bundt pan generously.|
|This recipe requires beating the egg whites and I only have one mixer bowl, so I do that first. So separate the yolks from the whites and beat the egg whites with the whisk attachment until they have soft peaks. Set them aside in a separate bowl.|
|Mix the flour and baking powder in a medium bowl and set aside.|
|In a large bowl, cream together the butter and the powdered sugar until well incorporated. The mixture will be crumbly.|
|Add the egg yokes and mix well.|
|Add the dry ingredients alternately with the milk and vanilla. I put 1/3 of the dry and mix well, then add 1/2 of the milk (I mixed the vanilla into the milk) and repeat until you put the last of the dry ingredients in. Beat it well--the more the better.|
|Now fold in the egg whites to the mixture and mix gently until they are all incorporated. And then pour into the prepared pan.|
|Bake at 350 degrees for just about an hour. Watch it for the last 10 minutes to make sure it does not get too brown. Let it cool in the pan on a cooling rack for about 10 minutes. Then turn it over onto the cooling rack and say a quick prayer that it comes out cleanly and let it fall onto the rack from the pan. Enjoy!|