It’s always an adventure chatting with Matt Swaim on the Sonrise Morning Show/Sacred Heart Radio. Today we chatted about eggs and yes, they were considered a Biblical delicacy. Eggs are not so much a delicacy these days but do show up in one of my latest pound cakes. Made in a food processor! So easy and the texture is fine grained. This recipe makes one loaf pan, perfect for smaller batch baking.

Food Processor Pound Cake

Ingredients

• 1-1/4 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup/8 oz unsalted butter, melted and hot
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups flour – spoon it in then level it off. 

Directions

• Preheat oven to 350.  Grease and flour a 8 1/2 by 4 1/2 inch loaf pan, or line the bottom and all four sides with parchment. (You can use a 9 by 5 pan, but check for doneness 5 minutes early)
  
• Put the sugar, eggs, and vanilla in the bowl of a food processor and process for about 10 seconds until totally blended. With the processor running, add hot melted butter in a steady stream until incorporated.

• Whisk together baking powder, salt and flour then add it to the processor in in three additions, pulsing a few times as you go,  just until the flour s incorporated. Don’t over process.

• Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out nearly clean—with few crumbs clinging to it, 50 minutes to 1 hour. (I HAD A GLASS PAN AT 325 AND IT TOOK AN HOUR AND 10-15 MINUTES).
  
• Let the cake cool in the pan on a rack for 10 minutes. Slide a thin knife bade around the sides to detach the cake (or lift the parchment liner) and remove the cake to the rack to cool completely, about 2 hours, before serving.

Note: I can’t recall the origin of this recipe but it’s a keeper.