Butter
Pound Cake Recipe
Ingredients
:
1
cup butter, softened
2
cups sugar
1
teaspoon vanilla extract
5
large eggs
2-1/4
cups all-purpose flour
1/4
teaspoon baking powder
1/8
teaspoon salt
3
tablespoons water
GARNISH,
optional:
3
tablespoons light corn syrup
1
package fresh rosemary sprigs
1/4
cup sugar, divided
1/4
cup fresh cranberries
2
tablespoons fresh blueberries
Confectioners'
sugar, optional
Preheat
oven to 350°. Grease and flour a 10-in. fluted tube pan.
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.
Transfer
to prepared pan.
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.
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.
Just
before serving, top cake with sugared rosemary and berries. If desired, dust
with confectioners' sugar.
Note:
To remove cakes easily, use solid shortening to grease plain and fluted tube
pans.
Nutrition
Facts :
1
slice: 382 calories, 18g fat (10g saturated fat), 118mg cholesterol, 187mg
sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.