Cookies, Candy & Desserts |
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Pound Cake II - 2018
Recipe courtesy of Mike Shonk
INGREDIENTS
PREPARATION
Preheat oven to 350. Cream butter and sugar with mixer until smooth. Add eggs and mix in (the longer you mix it, the better). Sift flour and blend into mixture one cup at a time. Add milk and extract and blend well. Pour mixture into a greased and floured loaf or bundt pan. Bake at 350 for 60 minutes or until done - test with knife inserted into center of cake to check for doneness. Cool on rack for at least 30 minutes before attempting to remove from pan.
Notes:
If you can't find baker's sugar in the store, you can make your own in a food processor. Just place the the amount of regular granulated sugar, needed in the recipe, in a food processor fitted with a steel blade. Process at high speed in bursts of 10 to 15 seconds each, totaling a minute, or until the sugar is as fine as sand.
For a lighter cake, self-rising flour can be used or add 2 tsp of Baking Powder.
- 1 pound Butter (softened)
- 4 cups Flour (Cake flour like Swans Down preferred)
- 4 cups Sugar (Ultra fine or baker's sugar preferred - it blends better. See note below.)
- 6 eggs (room temperature)
- 1 cup Milk (whole milk preferred)
- 1 tsp Extract (Butter, Vanilla, or Almond work nicely)
PREPARATION
Preheat oven to 350. Cream butter and sugar with mixer until smooth. Add eggs and mix in (the longer you mix it, the better). Sift flour and blend into mixture one cup at a time. Add milk and extract and blend well. Pour mixture into a greased and floured loaf or bundt pan. Bake at 350 for 60 minutes or until done - test with knife inserted into center of cake to check for doneness. Cool on rack for at least 30 minutes before attempting to remove from pan.
Notes:
If you can't find baker's sugar in the store, you can make your own in a food processor. Just place the the amount of regular granulated sugar, needed in the recipe, in a food processor fitted with a steel blade. Process at high speed in bursts of 10 to 15 seconds each, totaling a minute, or until the sugar is as fine as sand.
For a lighter cake, self-rising flour can be used or add 2 tsp of Baking Powder.