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Jordan Olive Oil and Chardonnay Pound Cake

By: Jordan Winery

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Jordan Olive Oil and Chardonnay Pound Cake
This image courtesy of Jordan Winery

When a pound cake recipe calls for extra virgin olive oil, Chardonnay and cognac, you know you're in for a treat that caters to adult tastes. This Jordan Olive Oil and Chardonnay Pound Cake recipe from Jordan Winery is an easy pound cake in a class by itself.

Ingredients
  • 3 eggs
  • 1 1/4 cups sugar
  • 1/3 cup extra virgin olive oil
  • 1/3 cup Jordan Chardonnay
  • 1 1/2 cups unbleached white flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon kosher salt
  • 2 tablespoons cognac
Instructions
  1. Preheat oven to 350 degrees F.
     
  2. In a mixer, beat eggs. Gradually add sugar and beat until batter is creamed and light. Slowly add extra virgin olive oil and Jordan Chardonnay. Stir to combine.
     
  3. Sift together flour, baking powder and salt. Fold flour into egg mixture. Gently spoon batter into a 9-inch buttered cake pan.
     
  4. Bake at 350 degrees F until cake reaches 200 degrees F on an instant-read thermometer, approximately 40 minutes. Turn out onto a baking rack and allow to cool completely. Brush with the cognac if you are feeling particularly festive.
Notes

This recipe comes courtesy of Jordan Winery.

For more Jordan Winery recipes, be sure to check out the Featured Foodies profile page for Chef Todd Knoll.

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