Sand Cake

"From How to Cook Everything: Simple Recipes for Great Food by Mark Bittman, c. 1998. Author's Note: "A buttery northern European specialty whose name derives from its delightfully crumbly texture.""
 
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Ready In:
1hr
Ingredients:
13
Yields:
1 cake
Serves:
8-12
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ingredients

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directions

  • Preheat the oven to 350*. Butter an 8- or 9- inch tube pan and sprinkle with bread crumbs; invert pan over the sink to remove excess crumbs.
  • Sift together the flour, cornstarch, baking powder, salt, and spices and set aside. Use an electric mixer to cream the butter with the sugar until light and fluffy, 5 minutes or so. Add the eggs, one at a time, beating until well blended. Add the vanilla and beat another 30 seconds.
  • Add the dry ingredients all at once; mix by hand only until they are well incorporated. Pour and scrape the batter into the prepared pan. Bake 45 minutes before checking; the cake is done when it is golden brown and a toothpick inserted in its center comes out clean.
  • Remove the cake from the oven and let it rest for a couple of minutes. Run a knife between cake and pan, cover the pan with a rack, and invert the rack and pan. Cool before serving, plain, with whipped cream, or sprinkled with confectioners' sugar.

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RECIPE SUBMITTED BY

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