This Cake Keeps Very Well – Freeze One for Later
Hazelnut keeping cake, pound cake style, made in the summer, garnished with currants and gooseberries
Shelley Boris, the chef from the Garrison Institute in upstate New York describes this cake as a dense pound cake, buttery and nutty. The term “keeping cake” is an old-fashioned term used to denote a baked good that will last several days. The recipe makes two loaves. As it freezes well, why not tuck one away for later? We made this with raw sugar and loved the result. The addition of whole wheat flour makes this extra hearty and adds nutrition. Take a look at her Bread Pudding with Pears as well.
Excerpted from Fresh Cooking: A Year of Recipes from the Garrison Institute Kitchen© by Shelley Boris. Published by Monkfish Book Publishing Company, 2014. Images by Caroline Kasterine © 2014.
- 2¼ cups (5 sticks) unsalted, room-temperature butter, divided
- 2 cups raw sugar or maple sugar
- 3½ cups all-purpose, unbleached flour
- 1 cup whole wheat flour
- 12 egg yolks
- 1 cup lightly toasted, ground hazelnuts
- 2 tsp. brandy or rum
- 1 tbsp. vanilla extract
- Preheat oven to 300 F. Butter 2, 9 x 5 loaf pans.
- Cream 4 sticks of the butter and sugar using the paddle attachment of a stand mixer or with a hand mixer in a bowl. Add the flour, one cup at a time, then add the egg yolks, a few at a time, incorporating after each addition. Add the hazelnuts and mix before mixing in the brandy and vanilla. Divide the batter into each of the 2 loaf pans.
- Bake until the cake is golden brown and a thin knife comes out clean when inserted into the center of the cake, 55 to 65 minutes. Turn cakes out onto a cooling rack after they sit for 5 minutes. Slice and serve once the cakes are completely cool.