Pepper Poundcake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine
1 cup	198g / 7oz	Granulated sugar
1 cup	160g / 5.6oz	Light brown sugar - (firmly packed)
4		Eggs
3 cups	187g / 6.6oz	Sifted cake flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Allspice
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Milk
3 teaspoons	15ml	Vanilla
1/2 teaspoon	2.5ml	Tabasco pepper sauce
		Confectioners' sugar - (optional)

Recipe Instructions

Preheat oven to 350 degrees.

In medium bowl, cream butter, granulated sugar and brown sugar; beat in eggs one at a time, beating well after each addition.

In medium bowl, sift together cake flour, baking powder, allspice and salt. Beat flour into creamed mixture alternately with milk; beat in vanilla and Tabasco pepper sauce. Turn into lightly buttered 9-inch tube pan.

Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 20 to 30 minutes; remove from pan, cool completely. Before serving, dust with confectioners' sugar, if desired.

This recipe yields 8 to 10 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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