Favorite Pound Cake

Discussion in 'Food and nutrition' started by SSMNITA, Feb 25, 2004.

  1. SSMNITA

    SSMNITA Guest

    Favorite Pound Cake

    Good!!!

    Needed: Greased and floured tube or Bundt pan

    Preheat Oven to 350 degrees F.

    Use electric mixer if possible.

    1 cup (2 sticks) Butter (no substitute!) 3 cups granulated sugar 5 large eggs at room temperature 1
    cup milk or Half & half 3 cups Cake Flour or All-purpose Flour, divided into 2 cups and 1 cup
    1/2 teaspoon baking powder, check date for freshness
    2/2 teaspoon table salt 1 teaspoon Pure vanilla extract (no substitute) 1 teaspoon Pure almond
    extract (no substitute) 2 Tablespoons Orange liquor, brandy or bourbon OR, 2 Tablespoons Condensed
    Orange Juice

    Cream together, but don't over beat: 1 cup (2 sticks) Butter (no substitute!) 3 cups granulated
    sugar Add, one at a time, blending well: 5 large fresh eggs, at room temperature Add, alternating
    with 1 cup Half & Half or milk: 2 cups cake or all-purpose flour Mix well. Then sift together: 1
    more cup flour 1/2 teaspoon baking powder (check date for freshness) 1/2 teaspoon table salt Add at
    the last: 1 teaspoon Pure Vanilla extract (no substitute), Plus, 1 teaspoon Pure Almond extract (no
    substitute) Plus, 2 Tablespoons Orange liquor, brandy or bourbon Or, Instead, Use 2 Tablespoons
    condensed Frozen Orange juice, thawed Pour into prepared pan (as above). Note spray canned flour for
    baking pans works great. Coat the pan thoroughly, but lightly. Gently drop upright pan on counter to
    bring any air bubbles to the top and slice through with a knife. Bake in preheated 350 degree F.
    oven for approximately 1 hour and 15 minutes or, until golden brown. (Try not to peek.) Cool on a
    wire rack.

    Note: If you use sour cream in the cake instead of milk (or half & half), add 1/4 teaspoon baking
    soda to last flour mixture.

    This recipe is delicious and is beautiful when baked at 500 feet altitude. See your cookbook if you
    need to adjust recipe for high altitude.

    Another Recipe by Nita Holleman http://www.nitasnotes.com/recipes.html

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