Cooking with Fire Episode 27: Bread, Part 2 & Federal Poundcake

Josh Cary and Chef Tom Jackson discuss the history of flour milling and the great Oliver Evans automatic flour mill. Plus, Chef Tom bakes up his famous Federal Poundcake recipe on the Kamado Joe Classic II.

Federal Poundcake Recipe

Ingredients

• 1 lb cake flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 lb unsalted butter, room temperature
• 12 oz sugar
• 9 eggs
• 1 tsp vanilla extract

Instructions

Preheat your grill to 325°F, set up for indirect grilling.

Sift together the flour, baking powder and salt.

Combine the butter and sugar in the bowl of a stand mixer, fitted with a paddle attachment. Cream the butter and sugar until lightened in color and fluffy. Scrape down the bowl.

Add the eggs one at a time. About halfway through, scrape down the bowl and continue adding the eggs, one at a time. When all eggs are incorporated, scrape down the bowl one more time. Add the vanilla extract, then mix another ten seconds.

Fold in the dry mixture by hand in three stages, using a rubber spatula. Pour the mixture into a greased bundt pan.

Bake at 325°F until golden brown and springy to the touch, about 60-70 minutes.