Russian Pound Cake "Keks Stolichniy"

Method7 steps

1. 1

   Step 1: Preheat the oven to 180°C/350°F. Grease two 9 inch loaf pans with separately listed extra butter.

   Uses Extra butter as needed to grease two loaf pans

2. 2

   Step 2: Sift the flour (525 g), baking powder (2 tsp) and salt (1 tsp) together and reserve.

   Uses 525 g all-purpose flour · 2 tsp baking powder · 1 tsp salt

3. 3

   Step 3: Cream the softened butter (375 g) and granulated sugar (300 g) until light and fluffy. Add the eggs (5) one at a time and the vanilla (2 tsp), then beat for at least 3 minutes.

   Uses 375 g unsalted butter, softened · 300 g granulated sugar for batter · 5 eggs (large) · 2 tsp vanilla

4. 4

   Step 4: Gradually mix the sifted dry ingredients into the creamed mixture and beat about 2 minutes more.

   Uses Creamed butter sugar egg and vanilla mixture · Sifted flour baking powder and salt

5. 5

   Step 5: Mix the separate tablespoon brown sugar (1 tbsp) with the teaspoon cinnamon (1 tsp) for the swirl.

   Uses 1 tbsp brown sugar · 1 tsp cinnamon

6. 6

   Step 6: Divide the batter equally between the two pans. In each pan put half its batter, sprinkle half the cinnamon-sugar mixture, then cover with that pan’s remaining batter.

   Uses Complete pound-cake batter · Brown sugar and cinnamon swirl mixture · Two greased 9 inch loaf pans

7. 7

   Step 7: Bake at 180°C/350°F for about 1 hour until a skewer inserted in the cake comes out clean. Cool on a wire rack, then dust both loaves with the separate tablespoon icing sugar (1 tbsp) and serve.

   Bake both pound-cake loaves · 60 minUses Two unbaked cinnamon-swirl loaves · 1 tbsp icing sugar