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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a rich and delicious pound cake from the Moosewood Cookbook. I have made this in a bundt pan or in two loaf pans. Ingredients:
1 lb sweet butter, room temperature |
3 cups sugar |
6 eggs, room temperature |
1 cup milk, room temperature |
2 teaspoons vanilla extract |
1 tablespoon baking powder |
4 cups flour |
Directions:
1. Preheat oven to 350.
2. Cream together butter and sugar with an electric mixer at high speed till light and fluffy.
3. Add eggs, one at a time, beating well after each.
4. Sift together dry ingredients.
5. Mix together milk and vanilla extract.
6. Add dry and wet to butter mixture alternately, beginning and ending with dry. Mix by hand, using a rubber spatula or wooden spoon, after each addition.
7. Mix thoroughly, just enough to blend.
8. Pour into buttered and floured tube or bundt pan (or two loaf pans). Bake 1 hour, or till toothpick inserted into center comes out dry.
9. After the cake cools ten minutes, turn out onto a plate.
10. Cool completely before you slice it.
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