Happy Birthday "Million Dollar Pound Cake"
Makes 10 to 12 servings
1 pound butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Fresh cut strawberries or peaches, optional
Whipped cream, optional
Beat butter at medium speed with an electric mixer until creamy. (The
butter will become a lighter yellow color; this is an important step, as
the job of the mixer is to incorporate air into the butter so the cake
will rise. It will take 1 to 7 minutes, depending on the power of your
mixer.) Gradually add sugar, beating at medium speed until light and
fluffy. (Again, the times will vary, and butter will turn to a fluffy
white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
Add flour to creamed mixture alternately with milk, beginning and ending
with flour. Beat at low speed just until blended after each addition.
(The batter should be smooth and bits of flour should be well
incorporated; to rid batter of lumps, stir gently with a rubber
spatula.) Stir in extracts.
Pour into a greased and floured 10-inch tube pan or bundt cake pan. (Use
vegetable shortening or butter to grease the pan, getting every nook and
cranny covered. Sprinkle a light coating of flour over the greased surface.)
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick
inserted in center comes out clean. Cool in pan on a wire rack 10 to 15
minutes. Remove from pan, and cool completely on a wire rack.
Serve with fresh cut strawberries or peaches and whipped cream if desired.
Note: For the best results, preheat your oven to 300º before you begin.
We also soften butter at room temperature for 30 minutes.
* This recipe came from Southern Living Comfort Food Cookbook.
--
*Ginny Butterfield
Cranberry Twp, PA
*
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