jcwren on 11.11.2010

I made this recipe this evening, using Mayfield Whitehouse Cherry Vanilla. I didn’t have any self-rising on hand, so I sifted 1.5 cups of AP flour, 1.5 tbsp baking powder, and 3/4 tsp salt.

The end result was something about 1.5″ to 2″ high in the 8×4 pan, and very little sweetness.

Perhaps there’s some assumed knowledge, but I started out with ice cream out of the freezer, and basically cut it in to the flour, like you butter, until it was fairly finely granulated. Perhaps you’re supposed to use melted or soft-serve consistency ice cream?

I’ll likely try this again, since I still have whatever about a quart of ice cream left, but maybe you have a suggestion for what went wrong.

BTW, the internal temperature for almost all “done” cake type recipes is 208 to 210F. I much prefer using an instant read thermometer over the tooth-pick method, which I consider to be somewhat arbitrary.