I noticed that there is no baking power / soda in this. What will aid its
rising?

-----Original Message-----
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead
Sent: Monday, December 10, 2012 5:43 PM
To: cooking-in-the-dark
Subject: [CnD] Million Dollar Pound Cake

    Million Dollar Pound Cake

This moist pound cake will become an instant classic. Serve it with fruit 
and whipped cream or try it with the orange glaze recipe included here.

Serves: 12

Cooking Time: 1 hr 40 min

Ingredients
1 pound butter, softened
3 cups sugar
6 eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Orange glaze (optional)

Instructions
1. Preheat oven to 300°F. Grease and flour a 10-inch tube or Bundt pan.

2. In a large bowl, cream the butter; gradually add sugar, beating with an 
electric mixer on medium speed until light and fluffy.

3. Add eggs one at a time, beating after each addition. Gradually add flour 
alternately with milk, beginning and ending with flour and mixing well after
each addition. Mix in almond and vanilla extracts.

4. Pour batter into pan and bake 1 hour and 40 minutes, or until a wooden 
toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes 
then
remove to a wire rack. When completely cool, drizzle with Orange Glaze, if 
desired.

Orange Glaze
Makes about 1/2 cup

1-1/2 cups confectioners' sugar
2 tablespoons orange juice

1. In a small bowl, combine confectioners' sugar and orange juice with a 
wire whisk until smooth.

2. Drizzle over cooled cake, or almost any cool or room temperature cake or 
cookies.



Notes

Serving Tip: This is a nice, moist cake, so it's great served as is but it 
can also be topped with almost anything from fresh fruit to whipped cream to
ice cream. Add your favorite toppings!


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