Wednesday, May 16, 2012
Almond Poundcake (or the only poundcake recipe I use. Ever.)
Rose's Pound Cake (or Darcy's because it's been mine for a looooong time)
3 C. sugar
1 C. softened butter (2 sticks)
1 tsp. vanilla
2 tsp. almond extract
1 tsp. baking powder
1 C. milk
3 C. flour
Cream together the butter and sugar. Add eggs, one at a time, beating well after each. Add salt, baking powder and extracts. Now you can add the milk, beat, then the flour and mix until creamy ( a couple minutes on medium with electric mixer). Or you could get all fancy and add half the flour, mix, the milk, mix then the remaining flour and mix. I've done it both ways and both work fine. After you've mixed till creamy pour into a greased and floured bundt pan. I use Baker's Joy (spray and flour combo) and I highly recommend it for the fancy and regular bundt pans.
Original recipe called for baking 1 and a half hours at 300 BUT I always bake at 350 for 60 - 70 minutes. It gets a yummy crispy golden brown crust on the top that you'll want to cut off (AND EAT) to level when the cake is cooled. Done when a toothpick comes out clean. Let cool in the pan for about 5 minutes and then turn out onto a rack to cool completely. I then put the cool cake back in the pan to cut off the top (or bottom whichever way you see it) and level it. Then I sprinkle with powdered sugar and voila.
This may also be great lightly toasted with jam for breakfast. Maybe. You let me know ;-)