Made this 3-21-10 and it
is excellent! Comments
below are from cut and
paste (not mine)... but
I did make this and will
do so again!!!
Ginny
Buttermilk Pound Cake Recipe
16-20 Servings
Prep: 10 min.
Bake: 70 min. + cooling
Ingredients
* 1 cup butter
* 3 cups sugar
* 4 eggs
* 3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* Confectioners' sugar, optional
Directions
In a large bowl, cream butter and sugar
until light and fluffy.
Add eggs, one at a time, beating well after
each addition. Combine flour and baking soda;
add alternately with the buttermilk and beat
well.
Stir in vanilla.
Pour into a greased and floured 10-in. fluted
tube pan.
Bake at 325°F for 70 minutes or until a
toothpick inserted near the center comes
out clean.
Cool in pan for 15 minutes before removing
to a wire rack to cool completely.
Dust with confectioners' sugar if desired.
Yield: *16-20 servings.
**
*Nutrition Facts:* 1 serving (1 slice) equals 285 calories, 10 g fat (6
g saturated fat), 68 mg cholesterol, 134 mg sodium, 45 g carbohydrate, 1
g fiber, 4 g protein.
Buttermilk Pound Cake published in Country ExtraNovember 1993, p49
from http://www.tasteofhome.com/Recipes/Buttermilk-Pound-Cake
--
Virginia Butterfield
Cranberry Twp., Pa
Now that I've retired from teaching,
I have more time to bake. This cake
is the one I make most often. It is
a truly Southern recipe, and one I
think can't be topped - once people
taste it, they won't go back to
their other recipes.
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