THE CAKE TIN / VANILLA & CREAM CHEESE
Give the batter room in the pan.
A tube pan holds the full batch and exposes the center to heat. Check the cake with a skewer before taking it out, then let it cool before slicing.
Cannabutter Pound Cake
This cake uses half a cup of infused butter plus one cup of plain butter. Count the slices you actually cut from the whole cake.
Ingredients
Instructions
Cream the butter and cream cheese
Heat the oven to 325°F (163°C). Grease and lightly flour a 12-cup tube pan.
Beat the cannabutter, plain butter and cream cheese until smooth. Add the sugar gradually and beat until fluffy. Beat in the eggs one at a time, then add the vanilla.
Finish the batter
Mix in the flour on low speed just until no dry streaks remain. Spread the batter evenly in the prepared tube pan.
Bake in a tube pan
Bake for about 80 minutes, checking near the end. A skewer inserted into the thickest part should come out without wet batter.
Cool the cake before slicing
Let the cake firm up briefly in the pan, then turn it out onto a rack. Cool completely before cutting even slices.
KITCHEN NOTES
Check the crumb before you slice.
- Soften the ingredients
- Softened butter and cream cheese blend smoothly. Add the eggs gradually to keep the batter even.
- Use the skewer cue
- Pan material and oven heat can change the bake time. Check the thickest part for wet batter.
Storage and portions
Use only the infused half-cup in the portion estimate. Cool the cake, label it, and keep slices securely stored away from children and pets.
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