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2009-08-20 digital edition

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2009-08-20 / Community News

From the Chef's Corner

Buttery Pound Cake
by Chef Deedle

My wife makes a pound cake every so often just to have some on hand for when we have unexpected guests. It freezes well and stays moist. We like it with coffee or hot tea in the winter or in the summer with a special topping on it. For a special dessert, serve toasted slices of this cake with vanilla ice cream, chocolate fudge sauce, and sliced fresh strawberries.

Buttery Pound Cake


1 lb butter, softened
3 cups sugar
6 large eggs
1 tsp. vanilla extract
½ tsp. almond extract
4 cups flour
1/3 cup milk
Toppings: chocolate sauce and sliced strawberries

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating just until the yellow disappears after each addition. Add extracts, beating just until blended. Gradually add flour, beating at a low speed until combined. Add milk, beating until smooth. Pour batter into a greased and floured 12 cup Bundt pan.

Bake at 325 degrees for 1 hour and 20 minutes, or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Removed from pan; cool completely on wire rack. Serve with desired toppings.

Delicious!

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