Italian Pound Cake

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Butter - softened
2 3/4 cups	544g / 19oz	Sugar
5		Eggs
1 teaspoon	5ml	Vanilla extract
3 cups	187g / 6.6oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Nutmeg
1 cup	237ml	Milk
1/4 cup	23g / 0.8oz	Slivered almonds

Recipe Instructions

Preheat oven to 350F. Grease and flour two 7 1/2 x 3 1/2 x 2 1/2-inch loaf pans. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat on high speed 5 minutes, scraping bowl occasionally. Combine flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk. Beat on low speed. Pour into pans and sprinkle each with 2 tablespoons almonds. Bake 1 1/2 hours, or until cake tests done. Cool 20 minutes; remove from pans.

Makes 2 loaves.

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