December 15 Vanilla Sugar Loaf

Ingredients

1 ¼ c Imperial granulated sugar

1 Tablespoon vanilla bean paste

Add sugar and vanilla bean paste to airtight container and mix well with fork;  secure lid and let set for 24 hours.

2 cups plus 2 Tablespoons sifted cake flour

1 teaspoon baking powder

½ teaspoon salt

1 large Tablespoon sour cream

1 cup butter (2 sticks) softened

4 large eggs

Glaze:

1/3 cup Imperial powdered sugar

1 Tablespoon whole milk

1 teaspoon clear vanilla (Watkins or Wilton)

For glaze: Add powdered sugar, milk and vanilla in small mixing bowl; whisk together until smooth. 

Instructions

The day before you plan to make this, infuse granulated sugar with vanilla bean paste.

Pre-heat oven to 325 degrees (if you’re baking in a loaf pan); if you’re baking in mini bunt pans or jumbo muffin pans, preheat to 340 degrees).

Prepare pans by generously greasing pan.  Set aside.

In small mixing bowl, combine flour, baking powder and salt; set aside.  In large mixing bowl, cream butter; gradually add infused sugar; cream well.  Add sour cream; stir well.  Add eggs, one at a time, beating well after each.  Gradually add flour and mix until combined with creamed mixture.  Pour into prepared loaf pan, or mini bundt pans or jumbo muffin pans.  Makes one 9 x 5 x 3 loaf cake, or 8 mini bunt pans or 8 jumbo muffins.

Loaf pan – bake for 1 hour, or until done

Mini bundt pans or jumbo muffin pans – bake for about 20 minutes, or until done.

Let cool about 5 – 10 minutes; remove from pans and using a pastry brush,  brush glaze on top of loaf pan, mini bundt cakes or jumbo muffins.