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20077CM

���������� 1 cup powdered sugar (I use an entire box for frosting instead of glaze) 1/2 tsp vanilla (I use almond flavoring) 1 TBS milk, to consistency (If you do frosting instead of glaze it will take more) page �������������������������������������������������������������������������������������������� �������� 1 1/2 cups unsalted butter, softened 1 8 oz. package Cream cheese, softened 3 cups sugar 6 large eggs 1 1/2 tsp vanilla extract 3 cups all-purpose flour 1/8 tsp salt Beat butter and cream cheese at medium speed with an electric mixer 7 minutes or until creamy. Gradually add sugar, beating 4 to 5 minutes. This is a MUST to beat this long. Add eggs, one at a time, beating just until yellow disappears. Add vanilla mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist. Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack. I like frosting on my pound cake instead of glaze. I figure why waste the time if you don’t put enough frosting on to make it out of this world delicious! Mix together till desired consistency is reached, but should be thin. Add more milk one teaspoon at a time to get the thinness you want. Drizzle over cooled cake. I always put just a tiny bit of almond flavoring in my frosting and I make the frosting thick. ���������������� Do not have the ceiling fan on while cake is cooling. First there are a couple of pointers I need to share with you. This cake will not be golden brown. It does not matter if you cook it 20 minutes longer than the recipe requires it will not be golden brown. I cook it 10 minutes longer than the recipe recommends just because that is what my oven requires. It also calls for a glaze but I say why bother with a simple glaze when you can slap a good layer of frosting on the cake! So, I use a box of powdered sugar and add milk until I get the consistency that I like. I was also experimenting with the frosting and have found that it is better to not use vanilla but to use almond flavoring. Almond flavoring is very strong so add maybe 1/4 teaspoon and add more to taste. It just gives it a unique flavor and people always ask what is in the frosting. Now this cake recipe will probably replace all your pound cake recipes from the past and others will constantly ask you for the recipe. I hope you enjoy it as much as my family has and remember............TIPTOE THE CAKE IS IN THE OVEN!! page 49


20077CM
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