Dark Walnut Pound Cake

Dark Walnut Pound Cake

INGREDIENTS

SERVES 12
  • 195g all-purpose flour
  • 5ml salt
  • 240g unsalted butter, softened
  • 180g T-Sugars Belgian Cassonade Sugar
  • 10ml vanilla extract
  • 4 large eggs
  • 150g walnuts, toasted

DIRECTIONS

Preheat oven to 325°F (163°C). Grease a 13cm x 23cm loaf pan and set aside. Whisk flour and salt together in small bowl and set aside. Cream butter and T-Sugars Belgian Cassonade Sugar in the bowl of a stand mixer using paddle attachment on high speed for 7-8 minutes. Reduce speed to medium and add vanilla extract. Add eggs one at a time, beating well after each is added. Reduce mixer speed to low and add flour mixture in 3 parts, beating each time just until combined. Stir walnuts into batter and pour into prepared pan. Bake 60-70 minutes or until a cake tester comes out clean. Cool cake on wire rack for 30 minutes or more before cutting. Serve warm or cold.