BUTTERMILK POUND CAKE 3 cups sifted flour 3 cups sugar (or powdered sugar) 3 sticks salted butter (softened) 5 eggs 1 cup buttermilk 1 teaspoon salt 1/8 teaspoon baking soda 1 tablespoon vanilla
Preheat oven to 325°F. Sift flour 3 times with sea salt and baking soda, then set aside. Put softened butter and sugar in mixing bowl, mix for 15 minutes on medium speed. Break eggs into a bowl, then reduce speed to low. Add eggs one at a time. Stir vanilla. Divide flour into three portions then add, alternating with liquid, as follows: When thoroughly mixed, add one cup of flour, then a half cup of buttermilk, one more cup of flour, then another cup of buttermilk, then the last cup of flour. Mix well, but do not overmix! . (A rubber spatula helps to scrape down sides of bowl while mixing). Pour batter into a greased and flour-dusted Bundt Pan. Bake At 325°F for 70-75 minutes for a 12 cup Bundt, or 45-60 minutes when using mini Bundt pans. Best results are room temperature. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
