Ingredients with Measurements:
- 1 cup red bean paste
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
6. Stir in the red bean paste and vanilla extract until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F (175°C)
Serving size:
1 loaf (8-10 servings)
Nutritional information:
Calories: 360
Fat: 17g
Saturated Fat: 10g
Cholesterol: 105mg
Sodium: 220mg
Carbohydrates: 47g
Fiber: 2g
Sugar: 26g
Protein: 6g
Substitutions for ingredients:
- Red bean paste can be substituted with mashed sweet potatoes or pumpkin puree.
- Butter can be substituted with margarine or vegetable shortening.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup chopped walnuts or pecans to the batter for added texture and flavor.
- Replace the vanilla extract with almond extract for a nuttier flavor.
- Top the cake with a cream cheese frosting or a dusting of powdered sugar.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can result in a tough cake.
- Use a toothpick to check if the cake is fully cooked. If it comes out clean, the cake is done.
Storage instructions:
Store the Red Bean Pound Cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and place it in a preheated oven at 350°F (175°C) for 10-15 minutes.
Presentation ideas:
Slice the cake into even slices and arrange them on a platter. Dust the top with powdered sugar or drizzle with a glaze.
Garnishes:
Garnish the cake with fresh berries, whipped cream, or a sprinkle of chopped nuts.
Pairings:
Serve the Red Bean Pound Cake with a hot cup of coffee or tea.
Suggested side dishes:
Pair the cake with a fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try reducing the amount of liquid in the recipe or increasing the baking time.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before and after handling raw eggs and other ingredients.
Food history:
Red bean paste is a popular ingredient in Asian desserts, especially in China, Japan, and Korea. It is made by boiling and mashing red beans with sugar until it forms a smooth paste.
Flavor profiles:
The Red Bean Pound Cake has a sweet and nutty flavor with a subtle hint of red bean paste.
Serving suggestions:
Slice the cake into even slices and serve it on a dessert plate with a cup of coffee or tea.
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