Chef's Corner
Read trends and ideas from the culinary professionals at Domino Foods Inc. to help you grow your business.
Instructions
Step 1
Preheat oven to 350 degrees Fahrenheit. Spray loaf pan with non-stick spray.
Step 2
Mix dry ingredients very well in a medium bowl and set aside. Melt butter in a microwave, then mix and set aside.
Step 3
Put eggs and sugar into a food processor, and process for 5-8 seconds.
Step 4
With machine running, stir butter and slowly pour through feed tube.
Step 5
Stop machine. Lift lid, scatter flour mixture over egg mixture.
Step 6
Close lid. Pulse 5-8 times. Lift lif and scrape down sides. Replace lid and pulse 4 times.
Step 7
Pour into loaf pans. Bake 15 minutes, lower the temp to 325 degrees Fahrenheit.
Step 8
Bake for 45-50 minutes until medium brown. Rotate pan halfway through.
Step 9
Cool on rack for 10 minutes. Unmold and continue cooling. Wrap well to keep it fresh.
Chef's Tip
Topping for servings: 100 g Florida Crystals® Turbinado, ¼ cup culinary edible lavender. Process and sprinkle on pound cake slice – about 1-2 tsp per slice.
Meet the Chef
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Ina Pinkney is a Chicago legend of the tastiest kind. Known as the “Breakfast Queen”, she fed Chicagoans for 33 years – first, out of a small bakery and then from her beloved breakfast restaurant in the West Loop in Chicago, which she closed in December of 2013. An undeniably outstanding chef and astute businesswoman, Ina is so much more. She’s a community leader, a pioneer, a television personality, a columnist at the Chicago Tribune, the subject of an award-winning documentary called Breakfast at Ina’s, and author of a memoir cookbook, Ina’s Kitchen.
