Blue Ribbon Pound Cake

Recipe Ingredients

4 cups	250g / 8.8oz	Sifted all-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1		Ground nutmeg
2 cups	396g / 13oz	Unsalted butter - at room temperature
3 cups	594g / 20oz	Sugar
6 cups	1188g / 41oz	Eggs - at room temperature (large)
1 cup	237ml	Milk - at room temperature
2 teaspoons	10ml	Lemon extract or vanilla
		(or 1 tspn each lemon extract and vanilla)
		Garnish
		Confectioners' sugar
		Fresh whole strawberries

Recipe Instructions

Sift together the flour, baking powder, salt and nutmeg and set aside.

Cream butter until very light and fluffy, then add sugar gradually, creaming all the while. Add the eggs, one at a time, beating after each addition just enough to mix.

Combine the milk and the flavoring (lemon, vanilla or lemon and vanilla). Add the sifted dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients.

Pour into a well-buttered-and-floured 10-inch tube pan, filling to within about 2 inches of the top. Bake in a 300 degree oven for about 1 hour and 20 minutes, or until cake just begins to pull from the sides of the pan and a finger pressed gently on the top of the cake leaves a print that vanishes slowly.

Cool cake upright in the pan on a wire rack for 10 minutes, then turn out on the rack and cool to room temperature before cutting. Serve as is or garnish, if you like with a dusting of

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9185) - from the TV FOOD - NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.