Butter Pound Cake
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 12 servings.
Whether garnished with fresh berries and sprigs of rosemary or just served plain, this rich cake is fabulous. It bakes to a beautiful golden brown and it's definitely a keeper! —Edgar Wright, Silver Spring, Maryland
Ingredients
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1 cup butter, softened
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2 cups sugar
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1 teaspoon vanilla extract
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5 large eggs
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2-1/4 cups all-purpose flour
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1/4 teaspoon baking powder
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1/8 teaspoon salt
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3 tablespoons water
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GARNISH, optional:
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3 tablespoons light corn syrup
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1 package fresh rosemary sprigs
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1/4 cup sugar, divided
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1/4 cup fresh cranberries
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2 tablespoons fresh blueberries
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Confectioners' sugar, optional
Directions
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1.
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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2.
Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition.
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3.
Transfer to prepared pan.
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4.
Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack.
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5.
If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour.
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6.
Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.
Nutrition Facts
1 slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.
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