Ingredients

The following ingredients have 24 Servings
  • 1 lb unsalted butter (softened at room temperature (4 sticks of butter))
  • ½ tsp fine sea salt
  • 1 lb cane sugar (or caster sugar (about 2 ¼ cups))
  • 8 large eggs (1 lb of eggs, with shell on)
  • 14 oz AP flour or cake flour (roughly 3 ¼ cups AP flour)
  • 1 tsp baking powder ((optional))
  • 2 tsp good quality vanilla extract (you can add almond extract, or any other flavor extract you prefer)

Instruction

  • Butter two 8.5 x 4.5 inch loaf pans, and dust the inside of the pans with flour to coat. Shake off excess flour. Set aside.
  • Preheat oven to 325°F/170°C.
  • Weigh out all the ingredients and keep them close at hand. Sift the flour and set aside in a bowl.
  • Optional step - if you're using granulated cane sugar, place the sugar in a food processor and pulse a few times to get a finer sugar texture.
  • Remove the mixing bowl from the weighing scale and place it in your stand mixer with the beater attachment attached.
  • Place the softened butter and salt in the bowl and cream the butter until light, creamy and fluffy (between 3 - 7 minutes), at medium speed (speed 4 - 5 on a kitchen aid mixer). Scrape the sides and bottom of the bowl to make sure you collect all of the butter.
  • Add the sugar in a thin, steady stream WHILE the butter is being mixed (you can also add the sugar tablespoon at a time as well). It should take approximately 1 min to incorporate the sugar into the butter. Stop the mixer and scrape the sides and bottom of the bowl to ensure that the sugar is evenly mixed.
  • Cream the butter and sugar for a further 2 - 3 minutes.
  • Break an egg into a small bowl, and make sure there are no egg shells. Break the egg yolk, and then pour the egg in a stream into the butter-sugar mix. Mix for about 20 - 30 seconds until the egg has incorporated into the batter, and there are no traces of egg yolk. Repeat with another egg. After 2 eggs have been mixed into the batter, stop the mixer and scrape the sides and the bottom of the bowl.
  • Repeat with the rest of the eggs, making sure to scrape the sides and bottom as you go (I do this after every 2 eggs that I add).
  • When all the eggs have been added, add the vanilla and mix for a further 30 sec - 1 minute.