My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Sunday, January 22, 2012

Million-Dollar Pound Cake

I have no idea what happened to the Saint and Scriptures Sunday post that I had ready for this morning. We will have to do with food for the mind, body and soul today. I think the dogs ate it!

This really is a billion dollar pound cake. The real deal. Pound cake the old-fashioned way. Eat half and freeze half. Enough said!

Use shortening to grease the pan, covering every nook and cranny. Sprinkle a light coating of flour over the greased surface. Tap out any excess flour

Million-Dollar Pound Cake
10-12 servings
print recipe

1 pound butter, softened, yes 1 pound
3 cups sugar
6 large eggs
4 cups soft-wheat-all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Garnishes: sweetened whipped cream, blueberries, sliced peaches

1. Preheat oven to 300 degrees F. Generously grease and lightly flour a 10-inch (14-cup) tube pan.

2. Beat butter at medium speed with an electric mixer until light yellow in color and creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs; 1 at a time, beating just until yellow disappears after each addition.

3. Add flour to butter mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (Batter should be smooth.) Stir in extracts. Pour batter into prepared pan.

4. Bake at 300 degrees F. 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 wire rack. Garnish, if desired, or grab a slice and go.

5 comments:

  1. Beverly- Can one use regular flour for this? and good Sunday by the way!- Betsy

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  2. wow, now thats a pound cake, thanks for the tip about the shortening and flour, sometimes I forget that flouring , I usually use parchment paper now though but the shortening and butter would give a great crumb!Have a great sunday, its OK about no scriptures, this cake is pretty close to heaven,

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  3. i'll take pound cake over scriptures any day!!! i am a heathen..what can i say!

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  4. Nothing like a good pound cake.

    ReplyDelete
  5. Oh, my! One pound of butter! That sounds delicious!

    ReplyDelete

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